Saffron is a pure and precious material in the kitchen.
Perfect natural element, secret ingredient available to the chef to elevate their recipes to a higher level.
Since ancient times, Saffron has been considered a spice with magical and supernatural properties; the very name "za'faran" (in Persian: the head of angels), indicates its yellow color but is also synonymous with light, gold, illumination and revealed wisdom.
It was used to color clothes, in funeral honors to sprinkle the dead and in medicine, as a remedy for gout and rheumatism. But also as an environmental scent, in cosmetics as a dye and as a tonic and aphrodisiac substance. Today its antioxidant properties are recognized.
The drying on the grill.
The saffron of Abruzzo is also characterized by the drying technique carried out on the embers of oak.
The red filaments extracted from the flowers are in fact placed on a sieve and put to dry over the embers in order to preserve the fragrance and the aroma and to keep the purple red color that distinguishes the spice.
SILVIAROSA saffron grows in the mountains around L'Aquila at an altitude between 750 and 1000 m where the peculiar character of the soil and the harshness of the climatic conditions have promoted its culture for more than five centuries, permitting to obtain a special quality acknowledged all over the world.