Api Selvatica grows saffron in a tiny field on the mountains of Modena among the chestnut woods.

All the jobs, from the selection to the planting of the bulbs, from the picking of the flowers to the separation of the pistils, are done manually.

Saffron is a spice that has enveloping smell and flavor, its coloring and flavoring power is very strong.

To use the saffron in the kitchen you must leave the stigmas, whole or milled, in infusion in a warm liquid – water, milk or broth – at least half an hour before incorporating it into the recipe at the end of cooking.

[Instructions for using saffron in stigmas]

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