Saffron of Nepi


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crocus d'oro, saffron threads, crocus card, italian saffron

Every single step of the production process aims to maintain unmistakable properties and aroma of the stigmas, guaranteeing the quality of the product until it is discovered. Pistils before being used should be put in a cup of hot water or broth and leave to rest for about half an hour. Then they can be added at the end of your recipes. It is very important that saffron is never cooked, because high temperatures might destroy the organoleptic properties of this precious spice.

The future is a strong return to the origins through cultivation, requalification of land.

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