CSaffron antucci
Montalcino has not always been synonymous with Brunello. In fact, apart from Moscadello, it was also synonymous with leather, oil, honey, but above all saffron. Several documents dating back to the Middle Ages testify to the vocation of the territory, strengthened by the dedication of Clemente Biondi Santi, an award-winning producer of saffron even before wine. Fortunately, in recent years, several people in Montalcino have returned to dealing with it. In 2014, three local friends founded Pura Crocus, which was taken over by the Maccari family in 2023. Since then Pura Crocus has become part of the Maccari farm, which includes the Belsogno holiday home, the Agriristoro a few bends from the village - along the road that leads to Castelnuovo dell'Abate, the cellar and a farming business that takes care of the vineyard, bees, fields sown with cereals and saffron, thus producing sweets, honey, pasta, wine, beer and herbal teas. The saffron fields are between Montalcino and San Quirico: about two hectares in total that host from 40 to 50 quintals of bulbs, which bloom in October giving three flowers per bulb. Every morning they are picked by hand, dried and then dedicated to the packaging of the whole pistils or to processing. For example to produce cantucci, made only of almonds, flour (from this year their own, of ancient grains) and butter, in which the red gold is left to infuse, before adding it to the dough. A particular version of this typical Tuscan dessert, to which a delicious panettone has also been added for the Christmas holidays. Worth trying.
