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Silviarosa Saffron of L'Aquila Pistils 0.3g

The saffron cultivated in Abruzzo is regarded as among the best in the world. Due to its isolation from other saffron producing areas, it remains one of the purest species of Crocus producing stigmas with a measurably stronger aroma, flavour and vivid colour.
0.3g of whole dried Crocus sativus stigmas in an air-tight plastic pouch.

Description

Grown in the mountains around L'Aquila at 750 and 1000 m.a.s.l., where the quality of soil and harshness of the climate create the idea growing conditions.
The saffron bulbs are re-planted in August and flower for only a brief period in October. The harvest involves residents from the local village who arrive in the fields every morning at dawn before the light of the sun opens the flower. The work is carried out by hand and the harvested flowers are placed in wicker baskets. Each flower contains just three stigmas which are carefully removed and placed in trays to dry near hot coals of only oak or almond wood. This toasting phase is the most delicate. If the stamens are toasted for too long, they risk burning, and if they are not properly dried, they risk rotting. Every stage from harvest to packaging is done in the same day.

In Italian cooking it is most commonly used to add flavour and colour to rice dishes (Risotto alla Milanese) pasta dishes, soups and casseroles.
Saffron is widely used in Mediterranean, Asian and Middle Eastern cooking. It is an essential ingredient in Spanish Paella and the Persian rice dish Tahdig and French bouillabaisse.

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), is also synonymous with light, gold, illumination and revealed wisdom. It was used to color clothes, as a perfume and cosmetic, in funeral honors to sprinkle the dead and in medicine, as a remedy for gout and rheumatism.


Initially, saffron was cultivated in Asia and spread to various parts of the world, arriving in Tunisia and from there also reaching Spain. Saffron then arrived in Italy in the hands of a Dominican monk from Navelli, a participant in the inquisition tribunal of 1230. The habitat in Aquila was favorable for the cultivation of saffron, and the resulting product was far superior to saffron grown in other nations. Saffron cultivation spread rapidly in the surrounding area and the noble families of Aquila soon began selling their products in the markets of Milan and Venice.

The SILVIAROSA farm is located in Opi di Fagnano Alto, a small town in the province of L'Aquila immersed in the Sirente-Velino Regional Park.
At this small family owned and operated saffron farm, nothing has changed over the time, flowers and stigmas are still meticulously picked by hand, reflecting the family’s love and respect for what nature has provided.

Features

  • The stigmas of 170 flowers are required to make 1 gram of SILVIAROSA saffron
  • More intense aroma and flavour than regular saffron, so smaller amounts are needed.
  • Grown, harvested and prepared entirely by hand.
  • Rich in crocin the powerful antioxidant (carotinoid) that gives it a rich golden-yellow colour. 

 

 

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