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Saffron in stigmas

€12,50 EUR

  • Antioxidant and digestive
  • For refined dishes
  • Precious gift idea

Estimated delivery between 02 November and 04 November.

Format

A lilac-toned flower among the most prized and processed. Hours and hours of harvesting and care, to give birth to one of the most delicious and sought-after spices in Italian and world cuisine: saffron. Sicily also boasts the cultivation of this splendid flower. Boniviri saffron is born right there, at the foot of the Etna volcano, thanks to the care and harvesting all done strictly by hand, respecting the territory and nature. Once the flowers are collected, the stigmas are delicately detached and must then be dried. It is at this point that saffron pistils are born.

Anti-inflammatory and digestive: stimulates digestion, helps reduce swelling and intestinal cramps and has beneficial effects on metabolism.

Powerful antioxidant: rich in carotenoids such as crocin and crocetin, as well as vitamin C, vitamin A, manganese and selenium, it helps fight oxidative stress and cellular aging.

1. Hot milk or golden milk

Heat the milk (vegetable or cow, as you prefer), add a saffron pistil, a pinch of turmeric and honey for a regenerating drink.

2. Saffron sweets

Add to cookie dough, cakes or custards for a delicate and elegant flavor.

3. Fresh cheeses

Mix saffron with ricotta, Greek yogurt, or robiola for a flavorful spread.

4. Salad Dressing

Add saffron to an emulsion of extra virgin olive oil, lemon and a pinch of salt for a dressing that is different from the usual.

More information

Information

  • Ingredients

    Saffron

  • Weight

    0.3g or 0.1g

  • Origin

    Sicily, Italy

  • Maximum expiration

  • Allergens

Zafferano dell'Etna 0.3 grammi in pistilli

Saffron in stigmas

€12,50 EUR

€12,50 EUR

Know who makes it

Sari Azienda Agricola

Boniviri spices are produced by the Sari farm in the Grotta Comune district of Trecastagni, inside the Etna Park. Here Roberto, custodian of this excellent Sicilian reality, dedicates study, research, commitment and passion to the products of his farm.

A recipe for you

Pasta with courgettes and saffron

Cook the pasta in salted water. In a pan, brown the garlic with oil, add the zucchini, a little thyme and cook for 5 minutes. Dissolve the saffron in a little of the pasta cooking water. Drain the pasta, toss with the zucchini and saffron. Serve hot with black pepper to taste.