the oldest and most important flower for humanity
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Saffron is a spice that  Yes  gets  give it  stigmas  of the  flower  of the  Crocus sativus,  a plant of the Iridaceae family. The Saffron plant  grows  up to 20–30 cm and  gives up to four flowers,  each with three deep crimson stigmas. The production process follows ancient rules. The flowers are picked by hand in the early hours  of the  day,  when  I'm  still closed  or slightly open, and then they are arranged inside the baskets  in layers  thin,   doing  attention  to  Not  compress them. With both hands open the petals and separate the stigmas. Then, with your fingers lightly greased with oil  Yes  moisten and  finally yes   pose ad  dry.  For each hectare cultivated, an average of 9 or 10 kilograms of dried saffron are obtained.  Saffron was  always  the most precious spice in the world, it was then spread throughout  the Mediterranean from the Greeks,  by the Romans and  by the Arabs. In Italy the spice was known and used in various ways since ancient times, Sardinia is undoubtedly the largest producer of saffron. In the'   nineteenth century   Yes   spreads   further culture   and use, employed   not only  for its aromatic and medicinal qualities, but also for the dyeing of silk and cotton.  

Cultivation yes  is passed down from generation to  generation up to the present day and in the Sardinian gastronomic culture saffron is the spice that boasts one  millenary tradition and is not lacking in any dish. In 2006 he obtained the Community recognition of the DOP (Protected Designation of Origin) for all the island's product.