The Farm " Silvia Rosa" is located in Opi di Fagnano Alto , a small town in the province of L'Aquila, in the Abruzzo region .
On these mountains , between 750 and 1000 meters , the harsh climate favored the cultivation of saffron that has continued for over 5 centuries.
The company cultivates pure saffron threads , noble spice of refined consumption that is derived from the flower Crocus sativus
The production process :
In August, we bring to light the bulbs planted the previous year that are cleaned, trimmed and replanted in new soil made fertile . The annual exchange of the soil facilitates the reproduction of the bulbs , which increased by around 30% every year.
In October, born thousands of flowers that we cut at dawn and bring home to touch them . From each extract only the 3 red pistils contained within each flower , saffron fact. These pistils are then laid on a sieve and dried over coals of oak wood , which causes the losing about four -fifths of the original weight.
The drying grilled , however, allows the preservation of the product that keeps flavor and aroma and is a ' very delicate operation because excessive stay on the grill results in a loss of weight and poor drying results in the persistence of moisture that would ruin the prodotto.Sfiorare is an ' activity that requires infinite patience and is an all-female work . Often stays up at night to graze because the next day there is a new crop , then thousands of flowers to capture and open one by one, and all this for twenty days .
Behind this noble spice that enriches the dishes in our kitchens , there is a world of women who insists on doing an art of manual skills , with deep commitment and dedication
The pistils of flowers need 170 to get an ounce of saffron.
The packaging :
Our product is packed in glass jars and wires in the elegant Castelli ceramics hand-painted and signed on the base into four forms (lock, jar , jug and jewelry ) . The powder obtained by grinding the pistil is rather dry with a ceramic mortar . Saffron in bulk you can buy in bags of 1 gram or 5 grams .
The saffron of L'Aquila :
The Crocus likes loose soil , fertile , quite fresh , resistant to cold and very well indeed , nell'Aquilano , where it thrives at altitudes of 600-700 meters , found the soil and climatic peculiarities those appropriate to its development. What makes the best of L'Aquila saffron cultivation is the high percentage of Italian crocetin , mainly responsible for the coloring and safranal that is formed during the drying process , which contributes to the quality of the aroma.