History of Saffron

Saffron History has Origins in Minor Asia, where stems were used to dye imported fabrics then from the Phoenicians throughout the Mediterranean, then the Arabs in their conquests will spread their use, including Spain and India that They used it in their typical dishes.

Raccoglitori di Zafferano, Affresco rinvenuto negli scavi dell’età del bronzo a Akrotiri, isola di santorini, Grecia.

The Romans already knew this precious spice, imported only for medicinal uses, Ovid, a famous Roman poet of the 45th century, also created a mythology telling of a great love between the Ninfa Smilace and a young warrior called Krokus. This love was opposed by Gods to such an extent that Krokus brought suicide, making Smilace go crazy. The gods repented of what they had allowed the two to relive in two plants, the nymph in “Smilax Aspera”

with spiny branches and heart-shaped leaves, the warrior in the “Crocus Sativus” with its purple pride, but With a warm and luminous soul represented by the stimuli.

The cultivation of Zafferano’s flower in Italy took place only towards the end of 1300 thanks to Dominican Friar Dominic Santucci, who worked many years for the Spanish inquisition, then to return to Italy and plant some bulbs in his lands of Abruzzo where they grabbed and began the Italian production.

The Saffron History continues in Italy, where there are several legends involving the Saffron, such as that of the “Madonna dello Zafferano” that is told in the small town of Abbruzzese di Civitarenga where the Church of the Madonna dell’Arco, erected on the stable of a A tavern where a painted painter slept at which the Madonna appeared in the night, asked him for a portrait and the colourless painter used the saffron to paint the effigy on the wall of the manger where he would sleep and where the altar is at present of the church. Also an artist is linked to the birth of the risotto for Milanese, the most famous one tells of a young glassmaker of the Duomo Factory, great at creating bright and golden glass paste with the addition of saffron, just the name with Who decided to call him Valerio of Fiandra, his master. At the wedding of Valerio’s daughter, the garante wanted to bring a gift to the banquet, but she could not afford to ingenuity with what she had brought to the banquet with two golden and fragrant rice puddles, saffron risotto.

Saffron harvesting and processing is very long and it must be made completely by hand, from burial of the bulbs, to the progressive harvesting, to the flowering of the flowers, the sting must be gently removed and placed for drying where it will lose 80 % Of its volume. It takes about 200,000 flowers and 500 hours of work to produce a kg of dry saffron. It is for this reason that the value of this precious spice is so high.

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