Saffron is the dried stigma of the Crocus Sativus Linneaus. These three tiny threads are taken from the flower, dried and then most end up in tiny pots to be sold at high prices. No surprise considering the amount of (hand)labour involved. You can also buy ground saffron but most of the times it is bland uninteresting stuff not containing any saffron at all!
It took some time before i started to recognize the taste of saffron. It can be very subtle. It is dusty yet flowery, very special.
The famous Umbrian saffron is produced in different locations. Citta della Pieve and Cascia being two of them. Both towns host saffron events. The one in Citta takes place in september the one in Cascia in October.

Why not pay these towns a visit when you happen to be in the area at that time!

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