In recent years, the Oltrepò Pavese hills, famous for their wine production, have seen the emergence of new niche products that have enriched the area. One of these is saffron, the precious spice obtained from the dried pistils of Crocus sativus.
Originally from Asia Minor, saffron spread throughout the Mediterranean, arriving in northern Italy in the Middle Ages. Initially used as a dye for painting, saffron was soon used in cooking.
In recent years, thanks to the commitment of local farmers and enthusiasts, saffron cultivation has flourished again in Zavattarello. This rediscovery has contributed not only to the revival of a forgotten tradition, but also to the recovery of sustainable and environmentally friendly agriculture. In fact, the presence of this precious spice has attracted pollinating insects and butterflies, helping to maintain a delicate ecological balance.
Harvest time
Crops are cultivated using traditional, artisanal methods. The crocus sativus flowers are harvested by hand, early in the morning, when the corollas are still closed and the pistils are fresh. The delicate spices are then dried. The result is a high-quality saffron, characterised by its intense colour and enveloping aroma.
Saffron flavours
In Oltrepò Pavese, saffron has become a complementary element of many traditional recipes. Aside from the classic Milanese risotto, a symbol of Lombard culinary tradition, the spice has also entered fully into two 'must' dishes of the area: risotto with sausage and risotto with porcini mushrooms. But there are those who, to celebrate the yellow gold of the Oltrepò Pavese, also indulge in more exotic dishes. As happens in Menconico which in the summer dedicates an evening to paella.
Saffron, however, now rages just about everywhere: it can be found in biscuits, puddings and ice cream. In liqueurs and beer.
The world's most expensive spice with a long history
Saffron is one of the most expensive spices in the world because of the care and manual labour required to grow it. Around 150,000 flowers are needed to produce one kilogram of saffron, and the pistils are harvested by hand! This is why it is also called red gold and has always been a symbol of luxury and wealth.
Throughout history, saffron has been a symbol of social status.
A spice with healing properties
Saffron has been used for centuries by different cultures as a spice, medicine and colouring agent. It was highly prized in ancient Greece, the Roman Empire and the civilisations of the Middle East. Its aromatic and colouring properties made it a valuable ingredient. But saffron is also known for its health benefits. It is considered a powerful antioxidant and has anti-inflammatory and anti-depressant properties. It is used in some alternative medicine traditions to treat conditions such as insomnia, depression and poor digestion.
Traditions and legends
The term 'saffron' comes from the Arabic 'za'faran', which in turn comes from the ancient Persian 'za'ferân'. This word refers to the intense yellow-orange colour of saffron.
In Greek mythology, the origin of saffron is attributed to the love of a beautiful young man called Krokos for the nymph Smilace, the favourite of the god Hermes, who, in revenge, transformed the young man into the saffron flower, known in Greek as krokos. It is also said that the Romans used saffron flowers to cover the streets as the emperors passed by, and that Isocrates perfumed the pillows of his bed with saffron before going to sleep.
