SAFFERANO-PISTILS g. 1 Taste: saffron pistils.
Serving suggestions: Excellent with rice. Ideal condiment forpasta and meat dishes.
Saffron has been known since ancient times: Homer, Virgil,Ovid and Pliny mention him in their works, and boasting thevirtues in the culinary arts as a coloring agent, dyeing fabrics.The plant, the Iris family, is native to the East.
From Asia the cultivation became widespread in North Africaand later in Spain. Do not know the precise date on whichthe saffron from Spain were introduced in Italy, but we knowwith certainty who imported the bulbs (corms, or morecorrectly, since the bulb-tubers) in our country: theDominican Santucci, a native of Abruzzo navenby, a greatlover of Agriculture, love the map, studied the nature of theland where he could best thrive and began to cultivate it.
Harvesting begins when the flowers start to appear towardsthe middle or end of October, and lasts for twenty to thirtydays. The flowers are picked early in the morning andstoring it in baskets. After that the stigmas are dried in theheat of the grill, to keep bringing out the flavor and coloring.The spice made from it is very valuable, just think that akilogram takes about 150.000 flowers and consists of450.000 filaments.
Taste: saffron pistils.
Food pairings: excellent with rice. Ideal condiment for pastaand meat dishes.
SAFFERANO-PISTILS g. 1
Price: 20.00 € included VAT