This saffron has a long history: during the Middle Ages it was very expensive and considered to bea luxury good by the wealthy merchants of San Gimignano. As legend has it, the famous towers thatsymbolize the medieval city were built upon the profit made by the selling of the saffron, or “redgold”, and it was even used as currency.
It is grown using organic techniques that exclude all chemical products in every phase ofcultivation, from the drying to conservation.
The pure saffron of San Gimignano is a product of highest quality. Its stems are packaged whole inorder to maintain freshness and preserve the characteristically pungent and bitter aroma.Over the course of October and Novermber, San Gimignano hosts “Giallo come l’oro“, a festivalin celebration of the spice in which you can purchase and taste a variety of goods made withsaffron, both savory and sweet.
Among the top recipes that utilize this prized saffron, we suggest you try: tagliatelle with peas, braised veal, broccoli flan and the traditional saffron risotto.