The saffron of the Borgo
The saffron of the Borgo
a story of passion
A spice known since ancient times, of Asian origin, which over the centuries has seen many areas of application. It is said that in ancient Greece the doctor Hippocrates used it to treat rheumatism and toothache. In ancient Rome they put it in the kitchen. The Arabs then spread it in Spain with the name of “safra” (hence the Anglophone saffron) because of the yellow that the stigmas spread after cooking.
In Italia, prima della scoperta delle Americhe, era considerata la spezia più preziosa, utilizzata nel tessile (per colorare lana e seta), in cucina, nell’arte pittorica (in particolare nel periodo del Rinascimento) e, ovviamente, nei preparati farmacologici.
And after so much wandering, saffron has also landed in Borgo Colognola, where it is cultivated with passion and then used in the kitchen. Each step takes place with care, from the preparation of the soil to the choice of pistils.
All strictly by hand. A painstaking work, of passion precisely, if we consider that it takes about 200 red pistils to make a gram of saffron. All this process makes it precious, not only, therefore, the taste and the healing properties.
Scopri di più insieme a noi, vieni a vedere come lo zafferano sia diventato un elemento caratterizzante di Borgo Colognola.