We are a family business that grows a traditional product with modern agronomic techniques and ecofriendly practices. Fascinated since childhood by stories of spice merchants along the Silk Road we began our adventure with saffron in the year 2020 because in such dark times we wanted to see something bloom.
How we grow it
Mother nature is the main stakeholder of our company:
we work with her, not against her, therefore
We do not use industrial chemicals, fertilizers or pesticides. We use light machinery, we work the soil superficially, we never leave the soil bare, we recycle organic material to make fertilizer and we strive to continually increase the amount of renewable energy that we use.
Then we kneel down and pick our flowers.
Where we are
We are located in the Appennines near Parma, UNESCO city of gastronomy, the home of delicacies such as Prosciutto di Parma and Parmigiano Reggiano cheese.
Our fields border the thousand year old Via Francigena, an ancient pilgrimage route that went from Canterbury to Rome, via France.
Our saffron has the fragrance of our mountains, the colors of autumn and the taste of wilderness.
Why Buy From Us
95% of internationally available saffron is grown and processed in Iran, mainly by female workers. The product is payed a few cents per gram and then sold abroad by a handful of exporters who often have close ties with the Iranian regime. Purchasing their saffron means supporting a dictatorship that represses the weaker members of iranian society and subsidizes terror groups in the Middle-East and abroad.
On the other hand, purchasing our «Made in Italy» saffron, despite paying a higher price, guarantees a quality product, supports free entrepreneurs who take care of their environment and ultimately protects your own health and safety.
Samples of saffron that has been gathered in the fall, get tested in the lab after a minimum aging period in a glass jar, approximately around the middle of January of the following year. Therefore the analyses of our 2022 harvest will be available from February/March 2023.
Italian Saffron in threads
Saffron threads are a pure and natural product that require time to make and time to cook.
We recommend soaking the threads in lukewarm water for a minimum of 45 minutes before use. The longer you soak them , the more flavor and color they will confer. We advise you to store your jars in a cool dry place away from light sources because the product might lose fragrance and/or taste over time.
0.1 gr glass vial
Pure saffron threads, approximately 4 large servings of milanese risotto.
0.2 gr glass vial
Pure saffron threads, approximately 8 large servings of milanese risotto.
0.5 gr glass vial
Pure saffron threads, approximately 20 large servings of milanese risotto .
1 gr glass vial
Pure saffron threads, approximately 40 large servings of milanese risotto.
Because of its multifacted and unique taste, saffron is widely used in many culinary traditions of the world, from appetizers to desserts, via drinks and liquors.
Since it confers fragrance and flavor to any infusion, saffron works well in dressings, frying batters, bread and focaccia doughs or as a side dip, especially if cheese, yogurt or cream based.
Along with the traditional rice recipes, such as paella and milanese risotto, saffron also goes well with spaghetti, home-made pasta, ravioli, dumplings and cous-cous. It can be used in the boiling water or the cooking broth, in a butter sauce, as well as in lemon juice or cream.
Saffron goes well with white wine and citrus fruits so in can be added to all those meat dishes that require a gravy or an addition of wine, such as: scalops, lemon chicken nuggets or duck à l’orange.
Since it goes well with milk products, saffron can be added to puddings, creams, mousse, and all those recipes that call for milk in the dough, including crêpes or pancakes. It can also be used to add flavor to yogurt, kefir or icecream/gelato.
The distinctive color of saffron can confer a unique touch to liquors such as limoncello and arancello, rather than to cocktails, be they dry, sweet or spicy. There are even some traditional liquors that are made from the petals of the saffron flower itself.
Thanks to its tonic and antidepressant properties, along with its unique color, saffron is used to make hot or cold tea and lemonade. Usually it is accompanied by cinnamon, ginger, citruses and rose petals or rose extract.
More health in your daily life
The medicinal virtues of saffron have been recorded since the ancient ayruvedic books, brought to Europe by the Arabs. Especially during the Middle Ages there was great interest in this spice because it was considered a remedy for the plague and other common diseases of the time. Modern studies have proven the importance of saffron for our health, both for its ability to cure and for its lack of side effects and toxicity, if not in extremely high doses.
Thanks to its ability to regulate the release of serotonin, saffron can act as a mood stabilizer, reduce insomnia and play an important anti-depressant role.
Various studies have confirmed that saffron is able to degrade the accumulations of B-amyloid protein plaques in brain cells, which are responsible for Alzheimer’s, therefore playing an important role in curing and preventing this disease.
Saffron has proven to be effective in the early and intermediate stages of macular degeneration, an eye affliction that is caused by old age and that can lead to blindness in those who are affected by it.
Respiratory system, saffron is a natural anti-inflammatory of the respiratory system it’s recommended to cure persistent coughs and for patients with asthma.
The molecule that provides saffron’s red color – crocin – is also able to affect our sugar metabolism, depriving tumor cells of the nutrition that they require to survive. It literally starves cancer cells to death.
Diets and diabetes
Also thanks to its effects on sugar metabolism, saffron regulates and improves glycemia, lowering the glucose levels in our blood and improving our response to insuline. Furthermore, it also eliminates hunger pangs, helping us to eat less and stick to a diet, be it for weight loss or health reasons.
Saffron has been used for ages in the East for treating hair loss and psoriasis, as an anti-aging medicine and an anti-wrinkle cream because of its ability to reverse oxidative stress in the skin cells.
Eating saffron is helpful to prevent gas, reduce colitis, soothe stomach aches and prevent gastric ulcers.
Traditonally considered an aphrodisiac in various cultures, recent studies have proven the benefits that this spice has on the reproductive system in general.
More Color in the World
Due to its characteristic golden yellow color, saffron has always been used as a dye in various fields
Saffron has been mentioned as a dye to color the headwear of the clergy since the times of the Phoenicians. Till this day both buddhist monks and Hindu worshippers wear robes that are dyed with this spice.
Before the invention of chemical pigmentations, saffron was used for its yellow gold hue and mixed together with other colors to make them brighter. Today it is still used for the restauration of ancient afrescos and paintings.
Histology, saffron plays an important role in biology labs because it colors different tissues and cells in different ways, so that they can be analyzed under a microscope, for example for biopsies.
Operational headquarters: Strada San Genesio 9 43040 Boschi di Bardone - Terenzo (PR)
Legal Headquarters: Strada Campero 19 43040 Selva del Bocchetto - Terenzo (PR)