Tuscany is rich in incredible typical products, among which the Saffron of San Gimignano DOP stands out, a very precious spice obtained from the dried stigmas of the Crocus sativus flower and produced exclusively in the territory of San Gimignano. It comes in intact orange-red filaments and is characterized by purity, coloring power, perfume and very intense aroma. It is nicknamed “red gold” not only for the color but also for the price. In fact, it is one of the most expensive ingredients on earth, much more than truffles and caviar.
Saffron has detoxifying properties, aids digestion and protects the body from intestinal infections. It is used in the kitchen to “enrich” the flavor of numerous recipes. It goes particularly well with risotto, fish, white meat stews, chicken, rabbit, veal, desserts and ice cream. Try the “rabbit morsels with saffron” and the “mussels with saffron”. The product is also present in local specialties such as bread with Vernaccia and saffron, and the schiacciata with saffron.
Its origins are said to be mythological. An ancient legend tells that the young Crocus was ardently in love with the beautiful nymph Smilax. A love, albeit chaste, that the Gods did not share, transforming the poor Crocus into a plant with a flower as graceful as it is precious. The filaments symbolize the bond of love between the nymph and the young man. According to another legend it seems instead that his origin is connected to Mercury, who by mistake killed his friend Croco with a disk. To remember him, he then decided to dye with his blood a plant from which he took his name.