Native in Middle Orient, the bulb with precious violet flowers was introduced for the first time in Abruzzo in 1300 by a monk, Domenico Santucci di Navelli.
Saffron flowers’ cultivation is still manual and the picking is made the morning before the flowers’ opening. To obtain a kilogram of saffron are necessary about 200.000 flowers, but are sufficient few grams of pistils to flavour dishes, spirits, perfumes and tinctures.
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