San Gavino Monreale Saffron

The crocus flowers are picked by hand in the first hours of the day, when they are still closed or just barely open, then laid gently in baskets. Great care is taken not to crush them. Then comes the meticulous and delicate work of removing the stigmas, which requires skill, time and patience. The petals are opened by hand and the stigmas are removed, moistened with lightly oiled fingers and laid out to dry. They can be set out in the sun or arranged in front of a fire, but it is important that the temperature never exceeds 45°C so that the stigmas can dry slowly. Every hectare planted with the flowers produces an average of 9 to 10 kilos of dried saffron.
The soil, which must be loose and well drained, can be fertilized only with manure and possibly enriched by sowing broad beans, chickpeas or other leguminous plants. Bulbs are sowed between May and September, the seedlings bloom between October 25 and November 30, period in which is also organized the traditional feast of the village dedicated to saffron.
In the local cooking saffron is used everywhere: fregola (Sardinian version of cuscus), malloreddus, sausage ragù, soups, broth (beef or sheep), but also sweets, for example pardulas (small dumplings filled with ricotta or cheese and baked in the oven) and fried food for carnival.

Season

Flowering from late October to late November. Dried saffron can be found throughout the year.