ZAFFERANO ROSSOPURO

The Rossopuro company was born in the heart of the Tuscan hills between Florence and Siena, where saffron was cultivated since the Middle Ages. The company, born from the passion for agriculture and gastronomy of Lorenzo Firenzani, cultivates the delicate Crocus Sativus flowers for the production of saffron in pistils (the only method that guarantees the purity of La Spezia). La Spezia The Rossopuro saffron is the perfect product for all fans, increasingly younger, of gastronomy and cooking that are looking for stories of small realities capable of creating products in a workmanlike manner, without the hall of costs. The saffron is also easy to use in the kitchen and opens a world of combinations and combinations, well beyond the classic combination with risotto. Our philosophy saffron has a particularity: it is completely allergic to any type of mechanical processing. All the processes are made exclusively by hand: the flowers are collected at dawn and the pistils dried slowly and rigorously to maintain over time the sensory characteristics of La Spezia. For these reasons, saffron in pistils is precious, needless to deny it, but only in this way can peaks of taste, perfume (and also) satisfaction can be guaranteed that mass products cannot reach. (Superfood) Rossopuro saffron, which presents itself with long vermilion filaments, stands out for the very high levels of the two elements responsible for the aroma and the scent of spice: the crocina and the safranal.