It is derived from the flower of Crocus Sativus and has been used for over 3000 years for culinary and medicinal purposes in many cultures. Evidence of its use in the Montefeltro territory can be traced back to the 1500’s.
This beautiful purple flower is very delicate and is harvested early in the morning by hand. The stigma, three long red pistils or threads, are manually pulled ,one by one,from the flower.. After the harvest the pistils are dried , lightly toasted, then store immediately as threads or ground into powder.
Between 100,000 to 150,000 flowers must be harvested to produce one kilo of saffron The labor-intensive harvesting and processing of saffron lead to it being the most expensive spice in the world and hence the name “Red Gold”.
Saffron gives a very rich, warm taste and smell to food . The intense aroma of saffron is unmistakable. It is both subtle yet pungent. The taste of saffron is reminiscent of honey with a slightly bitter aftertaste. Saffron also gives a golden color when added to dishes or beverages and is used as a colorant for textiles and decorative arts..

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