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Cascia saffron

It’s recommended to dilute the flower’s stigmas in hot water for 2 hours before cooking.

Origin

Mainly cultivated in Asia Minor and the Mediterranean, saffron has reached heights of greatness in Umbria, in Cascia in particular. It has been an important part of the local economy since the 1200s. Between 1300 and 1500, as evidenced by many documents in the national archives, saffron was known throughout the Valnerina area, and played a central role in local trade. It was often used in place of cash, and was part of a required donation that monks would make in order to join the monastery of Cascia. But toward the end of the 16th century, saffron vanished mysteriously from the area. Then in the 2000s, a collaboration between the township of Cascia and a few courageous small farmers, helped reintroduce production to Valnerina. Cascia saffron is planted around mid-August and is harvested from the first 10 days of October.

Cookit

Cascia saffron is a spice with a one-of-a-kind fragrance and bright yellow color. Its flavor blends perfectly with many foods, as shown by the sheer number of recipes that use it as an aromatic spice and natural coloring. It’s the heart of traditional recipes like risotto alla milanese, chickpea soup with saffron, and saffron custard tarts. Cascia saffron is often used to color both sweet and savory dough. We recommend saffron with gnocchi, or bagels with fresh ricotta and spinach.

Did you know

Cascia saffron is recognized as a traditional agricultural product of Umbria. Its unique characteristics help turn any dish into a sensory experience. It’s rich in vitamins like B1, B2, B6 and E, Beta Carotene and Lycopene, a powerful antioxidant. It also contains significant amounts of riboflavin, and can aid with digestion.

Variety

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