Saffron

True wealth is, in the hands, an orange veil of saffron pistils.

Fabrizio Caramagna

Characterized by an elegant plant and vivid red “stigmas”, saffron – whose original name is Crocus sativus – is today one of the most sought-after crops, both in Italy and abroad. Widespread in Val d’Orcia since the Middle Ages, it was also used as a currency. Among ancient peoples, saffron was used in the medical, cosmetic and religious fields, or as a pigment for coloring fabrics.

The flowers are picked by hand between the beginning of October and the end of November early in the morning, when they are still closed, then they are husked to separate the stigmas from the flowers. Subsequently, drying takes place at a temperature between 45 and 50 degrees.

Saffron

Processing saffron takes a long time. It is a versatile spice, which goes well with numerous ingredients for both sweet and savory preparations.

We pack the saffron in stigmas, in 0.30 g jars.

The other products​

Honey

The story of the territory and the combinations of its plants, climate and animals that inhabit it.

Lavender

It is a very resistant plant that forms beautiful bushes with lot of phytotherapeutic properties.

Flour

Verna soft wheat for type 1 and 2 stone-ground flour, with a unique flavor and rich in nutritional properties.

Wild fennel

Intense aroma, to be used to flavor meats and dishes in general or to prepare hot or cold infusions.

Evo oil

Superior category olive oil obtained directly from olives and solely by mechanical processes.