Known all over the world as the "Red gold", saffron is recognized for its attributes and rarity. It grows betweeen the crocus saffron’s petals, a smal and delicate purple flower.
Saffron is a spice and it is used to give colour and flavour to many dishes but its production requires a great knowledge of the territory and a precise technique.
Our experience offers an initiation to this work, taking part to the saffron harvesting and learning how to trim the stigmaas and obtain saffron spice.
At the end of the harvesting you will enjoy a meal with saffron-based dishes. You will taste the versatility of saffron with different dishes, with pasta, meat, side dishes and even dessert.
Some great wine will be paired with food and you won’t leave with empty stomach!