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San Gavino Saffron 0 Comments

San Gavino Saffron

The San Gavino Saffron has organoleptic properties unique in the world for its colouring power, its flavour, its aroma and for its therapeutic properties, that deserved the recognition of the Protected Designation of Origin (PDO) and is presided by "Slow-food". The saffron of San Gavino Monreale, Sardinia (246 Km far and two and a half hours drive from the Gabbiano Azzurro Hotel & Suites) is traded in stigmas. It has a brilliant red color, an extraordinary scent and a definite taste.

The flowers, still closed or just open,  are harvested manually at the beginning of the day, then placed in layers in baskets, being careful not to squash them.

With manual skill, time and patience, the stitches are separated by opening the petals with both hands. With fingers slightly greased with Sardinian olive oil, the stigmas are gently moistened and eventually dried up. For each cultivated hectare, on average of 3 kilograms of dried saffron is obtained.

In cooking, it is used almost everywhere and has many therapeutic values, including protecting the cells and preventing tumors, and it is also used as anti-inflammatory and antidepressant.

"The spices are my love. [...] their heat runs in my blood. From amchur to zafran, they bow to my command. At a whisper they yield up to me their hidden properties , their magic powers." (Chitra Banerjee Divakaruni)

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written by Daniela Toti



Tags: food

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