Saffron from Upper Piedmont

Stefano Baldissera individual agricultural business

Saffron produced by the Stefano Baldissera farm, which actively collaborates with the Una Garlanda farm;

The saffron comes from fields cultivated without the use of synthetic chemicals for either fertilization or weed control, which is done strictly by hand. The stalks are mulched with organic Una Garlanda rice husk (the outer skin of the grain).

The flowers are harvested and cleaned by hand in October/November, with the stigmas immediately dried in a special oven. Before final packaging, the product is then "aged" for 2-4 months.

Dosage, preparation, use and storage
of saffron stigmas
1. Preparation of the stigmas. For one serving:
use 20-25 saffron threads (A 0.3g jar)
g for 5/6 portions). Place them on a sheet of baking paper.
folded oven and crush them gently with the
back of a teaspoon until you get a powder
subtle.
2. Infusion. Pour the resulting powder into a
cup and add 1 tablespoon of warm liquid to
portion (broth, water or milk).
3. Cover and let rest:
1. Rapid infusion. Heat the liquid (water,
broth or milk) in a bain-marie, add the
crushed saffron and leave to infuse for
a few minutes until you get a color and a
intense aroma.
2. Slow infusion:
1. Minimum 1 hour for a good extraction.
2. Up to 4 hours for increased intensity.
3. 24 hours in the refrigerator for an infusion
complete and delicate, which best preserves the
complex aromas of saffron.
4. Use in cooking. Add the solid part.
of the infusion (the rehydrated stigmas) at the beginning of the
cooking the dish, to enhance its colour;
while adding the liquid part at the end of cooking, for
preserve the most delicate aromas.
5. Storage. The infusion (liquid and stigmas)
can be stored in the refrigerator for up to 48 hours
in a closed container.