Zafferano
21 November 2007
The newest, and most beautiful, crop to be grown at Spannocchia is saffron or zafferano in Italian. The crocus bulbs are planted in the very early fall, and in just over a month beautiful lavender crocus flowers push their way out of the soil. The flowers are then hand harvested early in the morning and the three red stamen are carefully removed from the middle of the flower. The red stamen (the saffron) are then dried and ready for use in delicious dishes such as risotto allo zafferano. The red stamen when heated or infused create the vibrant yellow color associated with saffron.
Saffron, which was originally domesticated in the Middle East, has been cultivated in the Mediterranean region for centuries, and is a typical product of San Gimignano. To be sure you are getting real, unadulterated saffron you should purchase it still in the stamen form and not as a powder. Incredibly, saffron is worth more than its weight in gold. A presto!