Saffron appears as a bulb that is usually planted in the first half of August on well-drained and well-sloped land to avoid water stagnation, developing a growth of about 20 cm and producing purple flowers from which the 3 red saffron pistils will detach.

Generally the bulbs are uprooted every 3 years to be cleaned, separating the new bulbs produced and replanting them in new soil. During the 3 years the only intervention to be done, in addition to the harvest, is the cutting of the grass and fertilization. Once the bulb is replanted, at the beginning of October you begin to see the shoots coming out of the ground, this means that we are close to the harvest which in fact normally takes place from the beginning of October until about mid-November. The harvest is done by hand early in the morning, to try to collect the flower still closed and avoid the harmful effects due to the humidity of the early morningOnly the whole flower is detached and collected in baskets that allow for aeration and therefore an initial drying.

Then we sit on a table and from each flower we take the three pistils that will then be dried at 45°C for about three hours in a special dryer. With this technique we have a weight loss of about 70% which corresponds to the percentage of water. In this way we can naturally preserve the saffron for much longer. Once dried, the saffron can be stored in jars.

But what happens to the flowers? Once they were thrown away. In recent years, thanks also to a collaboration with the University of Florence, we are trying to reuse them for produce energy bars, a moisturizing cream (the petals contain anthocyanins, strong antioxidants), pto cover the cheese while it is maturing and finally jams. The problem with these flowers, however, is that they are very delicate, that is, they must be processed the same day because they then wither. We are trying different methods of preservation, that is, trying to dry them or trying to freeze them... the latter seems to be the method that works best. Saffron has many uses in the kitchen, both to flavor cooked dishes and to aromatize many raw materials. Among the various properties it contains, we would like to mention its antioxidant, relaxing, digestive and, also, aphrodisiac properties. We also collaborate with the University of Milan where they are trying to use saffron as a "cure" for Alzheimer's disease. In reality, it is not really a cure but it is used to make life better and help those who suffer from this disease. Over time, we have developed a line of products that are processed, with our saffron pistils, directly in the laboratory and in the company kitchen.

The packaging of our pistils is created to avoid contamination with air and external agents that could alter their quality.

The packages can be: 0,10 gr and 0,20 gr or 0,30 gr and 1 gr.