The Saffron of Pietro Perugino

Photos (11)

The historic centre of Città della Pieve, Umbria
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Two labourers collect flowers on the largest farm in the association.
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Flowers develop from bulbs around 60 days after planting
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Cover
Harvest is a laborious, manual process
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Processing begins immediately following collection.
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The labour intensive nature of production and processing and low output volume are reflected in high prices.
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The annual 'Zafferiamo' ("Let's Saffron"!) festival is advertised on a poster in town.
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Alessandro Mazzuoli addresses Zafferiamo visitors and media
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Stigmas are dried gently over cooled charcoal at a temperature of around 40 degrees centigrade with occasional movement to ensure the best results.
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Simple, high quality ingredients are the mainstay of Italian cuisine
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A classic saffron dish - risotto alla Milanese
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