Carmela will be happy to host you in her Agriturismo, located in the middle of the olive trees a few steps from San Gimignano. The production of Saffron DOP, typical of San Gimignano since 1200, is the flagship of the organic company, as well as the production of extra virgin olive oil, medicinal and aromatic plants. A synergistic vegetable garden and a small orchard ensure our cuisine fresh and genuine organic products, also allowing a small production of jams.<\/p>\n
San Gimignano DOP saffron tasting: Saffron, also known as red gold, is the most precious spice in the world, an excellence of San Gimignano. Il Castagnolino farm has been cultivating saffron for years with passion and competence. The precious spice is obtained from the flower and becomes the protagonist of special dishes prepared directly by Carmela for you. The tasting, which includes 3 courses, takes place at lunch. The processing techniques will be explained, you can have a sensory experience and in season see the saffron fields.<\/p>\n
The saffron harvest is repeated every morning at dawn, before the sunlight causes the flowers to open, for the entire flowering period, between the second half of October and the first of November. The work is done by hand and the collected flowers are placed in wicker baskets.<\/p>\n
At lunch. Duration approximately 1 hour and a half, cost 30 Euros per person, minimum 2 people.<\/p>\n
Numerous testimonies attest to the presence of the “Saffron of San Gimignano” from the thirteenth century. Its importance in the local economy was such that the towers of San Gimignano were said to have been built with the trade of the precious crocus stigmas.
\nSaffron was used to dye fabrics, in medicine and in the kitchen.
\nThe qualitative characteristics of saffron are basically due to three chemical components:<\/p>\n
Saffron contains, as announced by the warm red-orange color, an important quantity of carotenoids, pigmented substances with powerful antioxidant activity. In addition, the presence of vitamins B1 and B2, contributing to the metabolization of fats, also make it an excellent digestive.<\/p>\n\n