Zafferano di San Gavino Monreale
San Gavino Monreale Saffron
The crocus is picked by hand in the first hours of the day, the flowers still shut or barely open, and laid gently into baskets so nothing is crushed. Then the slow part: the petals are opened by hand, the stigmas drawn out, moistened with lightly oiled fingers and set to dry, in the sun or before a fire, but never above 45 degrees, so that they dry slowly.
Designation
- Certification
- Slow Food Presidium
- Category
- Other products of Annex I (spices, vinegar, etc.)
Where it is made
San Gavino Monreale comune, Cagliari province
How it is made
A hectare gives 9 to 10 kilos of dried saffron on average. The soil has to be loose and free-draining and may be fed only with manure, with broad beans, chickpeas or other legumes sown to enrich it.