Description
Zafferano di San Gimignano PDO is saffron obtained from the dried stigmas of the Crocus sativus L., a plant belonging to the Iridaceae family.
Production Area
The production area of Zafferano di San Gimignano PDO is exclusively within the territory of the Municipality of San Gimignano, in the Province of Siena, in the Tuscany region.
Production Method
In the area of San Gimignano, saffron is still produced and processed with ancient methods that have been consolidated in tradition over time. As in the Middle Ages, many of the procedures are carried out by hand: selecting the bulbs; picking the flowers daily at dawn before they open; removing the stigmas; drying the stigmas close to burning embers. The flowers are picked every day at dawn by hand, when the petals are still closed. The orange-red part of the stigma is removed by hand, taking care to not remove the whitish-yellow part. Once the stigmas have been removed, they are placed in sieves or small nets, usually made of stainless steel, and left near burning embers. During this stage, the temperature must not exceed 50 °C and the filaments must be constantly turned. After drying, the stigmas acquire a brownish-red colour and are ready to be packaged.
Appearance and Flavour
Zafferano di San Gimignano PDO is made up of whole filaments. They are brownish-red and have a very strong flavour. Its characteristics are mainly given are to three chemical components: crocin, which gives it its colour; picrocrocin, a bitter glycoside which determines the flavour; safranal, which gives the fragrance.
History
There are numerous historical documents, starting in 1200, which attest to the presence of Zafferano di San Gimignano PDO in this Tuscan town. It is well known that in 1238 a large quantity of the product was sent to Pisa, and in 1291 the spice was also sent to Genoa. Between 1221 and 1247 the product was even sold in a few Eastern and African countries. Several saffron traders in the area became rich by selling this product, and they built imposing towers which can still be seen in the town of San Gimignano today. The product was also often used as a gift or as a substitute for money. There are many references to the historic production of saffron, which show that as well as being used in cooking, it was also utilised in dying, paints and medicine.
Gastronomy
Zafferano di San Gimignano PDO keeps best in a glass jar, stored away from sources of light and humidity. It should be used within one year of buying. It is used in the food, confectionary and pharmaceutical industries. Zafferano di San Gimignano PDO enriches many dishes with its unique taste, from pasta and rice dishes to main courses of fish or meat, in lavish recipes like rabbit with saffron, cauliflower and chicory polenta, tripe with saffron, and clams with saffron. It is also used to flavour or colour desserts, cakes and ice-cream; it should be used frugally in order to avoid an overbearing smell.
Marketing
The product is marketed as Zafferano di San Gimignano PDO. It is sold year-round in strands, in small packets or other suitable food-grade packaging, weighing between 0.1 and 10 g.
Distinctive Features
The composition of the soil in the San Gimignano area is generally sandy or sandy-silty, giving Zafferano di San Gimignano PDO its extraordinary purity, strong colour and intense fragrance and taste.