Sardinian saffron - Fima

Sardinian saffron produced in the Sanluri countryside.

Paper box with handmade ceramic Pintadera - 0.3 gr

The Fima farm belongs to that restricted small business group where obtaining products simple and genuine is the priority, and it is through this philosophy

of work that Saffron Fima is born.
The operations for obtaining the finished product are
remained unchanged, since ancient times and still today
technology supports little cultivation.
The hands are the main tool, from the implant to the
harvest and subsequent cleaning.
Saffron Fima is a product
genuine, not touched by any chemical and the
geographic location where it is grown, historically of
relevant importance for soil conditions e
climatic, attributes to our saffron all those
organoleptic properties that make it unmistakable.
We are in the center of the so called "red triangle"
in the Middle Campidano: this has been cultivated since ancient times
spice and recently scientific studies have put in
as light as the spice finds its ideal habitat right below
our feet.

ORIGINS
Saffron was imported to the island by the Phoenicians between VIII and
IX century B.C. and since ancient times it has been considered one
spice with magical and supernatural properties. The name
saffron itself means "crown of angels":
indicates the color yellow and is also synonymous with light, gold,
lighting.
Its origins have roots in Asia Minor and Greece and
not by chance the Buddha and the monks, before walking on the
"Path of ecstasy" (point of death) used it
saffron to color the respective tunics.
The ancient Egyptians sprinkled the mummies with pistils;
the Greeks believed that saffron flowers originated from
fruit of the passion between Zeus and Era; the great Hippocrates
he prescribed it against gout and rheumatism; for the Romans
Jupiter used to rest on a bed of saffron and
in the Empire, the spice was considered so valuable by
acquire the reputation of "vegetable gold".
HOW TO USE STIMMI
1 Put the chopped stigmas in a cup with very hot water for 40/60 min and cover it.
At the end of cooking pour the mixture so as not to burn the spice.
2 After placing them on a warm base, chop the stigmas with a knife handle
on a folded sheet of parchment paper. Beware of too much heat, saffron loses its aroma.