From florentine hills
Few years ago we started producing a small and fine amount of the purest saffron. CROCUS SATIVUS flowers (saffron) are hand-picked every morning in October. The stigma are dried at low temperature for about two days; they are then conserved in glass jars before packaging. Excellent for risotto, saffron is also used to flavor meat and vegetable-based dishes. For best results in terms of taste and color we recommend to soak the pistils in warm water or broth for a few hours before use. Once the pistils are softened, the broth, turned yellow and extremely fragrant, may be added and mixed with the meal. Our saffron is sold in 0.10 gr. bags, which is enough for 4 persons.