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Saffron, il crocus sativus linnaeus, has been cultivated for a long time in Sardinia, most probably as far back as the Roman époque. The culture was introduced at San Gavino in 1300, most probably by the Basiliani Monarchs. The temperate-hot climate with winters that are not too harsh, creates the ideal location for the cultivation of the “red gold”.
Flowering takes place at the end of October till the beginning of November and lasts just 15 days: the flowers are harvested rigorously by hand, early in the morning before the flowers open completely, they are then placed into baskets and the stigmas are removed the very same day.
The precious filaments are lightly mixed with olive oil and placed on plates or trays to dry and desiccate.
70% of Italian saffron is produced in Sardinia; 50% of this in the San Gavino countryside. The town celebrates its supremacy every year with the Saffron Festival that takes place in autumn and boasts the presence of many local producers, not only those of the precious flower, but also of other typical local products, including precious rice, another traditional culture of San Gavino. Amongst the many surprises that the festival has to offer visitors, there are tastings of typical saffron dishes and that is not all.
