Pure Saffron from the High Bolognese Valleys
Quantity:
0.15 g
Use:
4-6 people
History
Saffron, nicknamed "Red Gold", was already linked to material and above all spiritual wealth since ancient times. Only recently, however, has interest in saffron rekindled, with the birth of small crops and growers' associations. This is exactly how the Saffron of the High Bolognese Valleys is created and certified.
Product description:
The Saffron production area of the High Bolognese Valleys is located between the municipalities of Monghidoro and Loiano, in the upper Bolognese Apennines; the area extends from 400 to 1000 m asl, so this saffron can boast the title "Mountain Product". The quality of Saffron is determined on the basis of specific analyzes, which measure: Moisture, Bitter Power, Aromatic Power, Coloring Power; on the basis of the analyzes listed above, the Saffron of the High Bolognese Valleys that we propose is classified as a 1st Quality product.
It will be delivered in an airtight glass jar, label and instructions to make the most of this excellence.
Processing steps
All the processing phases of this precious spice are carried out with traditional and natural methods, without the use of chemical fertilizers or pesticides. The flowers are picked by hand early in the morning, before they are opened, then the brushing takes place (extraction of the stigmas from the flower) and drying at low temperatures. All these operations are carried out within the day, to enhance the quality of the saffron.
Use in the kitchen
The versatility of saffron allows it to be used both in first courses such as pasta, risotto, soups and in more or less elaborate vegetable side dishes. But saffron is also used in the kitchen in the preparation of leavened products and desserts: bread and yellow brioche with saffron aroma, or biscuits with saffron petals.
