The Saffron of the Borgo
At Borgo we cultivate saffron with passion and respect for tradition. In our fields, located in the heart of Italy, the delicate saffron plants bloom every autumn, giving us one of nature's most precious treasures.
Each stigma is harvested by hand, with care and dedication, to ensure the highest quality. Our saffron is synonymous with intense aroma, brilliant colour and unmistakable flavour. It is the secret ingredient to enhance every dish, from traditional to more creative cuisine.
All strictly by hand. A painstaking work, of passion precisely, if we consider that it takes about 200 red pistils to make a gram of saffron. All this process makes it precious, not only, therefore, the taste and the healing properties.
Saffron: a touch of magic for your recipes
Saffron is not just a seasoning, it is a unique sensory experience. Its intense colour and unmistakable aroma enrich every dish, adding a touch of elegance and refinement.
Saffron is perfect for:
- Rice dishes: A timeless classic.
- First courses: For a touch of colour and flavour.
- Fish and meat dishes: To enhance flavours.
- Desserts: For creating refined desserts.
The benefits of saffron:
Besides its undeniable culinary value, saffron is known for its beneficial properties:
- Antioxidant: It protects cells from free radicals.
- Anti-inflammatory: It alleviates inflammatory disorders.
- Natural antidepressant: It improves mood and combats stress.
A spice known since ancient times, of Asian origin, which over the centuries has seen many areas of application. It is said that in ancient Greece the doctor Hippocrates used it to treat rheumatism and toothache. In ancient Rome they put it in the kitchen. The Arabs then spread it in Spain with the name of “safra” (hence the Anglophone saffron) because of the yellow that the stigmas spread after cooking.
In Italy, before the discovery of the Americas, it was considered the most precious spice, used in textiles (to dye wool and silk), in cooking, in painting and, of course, in pharmacological preparations.
And today it is also present in Borgo Colognola.