Description
Zafferano di San Gimignano PDO is saffron obtained from the 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 produced with ancient methods that have been consolidated in tradition over time. As in the Middle Ages, many procedures are carried out by hand: the selecting of the bulbs, the gathering of the flowers in the early hours of the morning and the drying near burning embers. The flowers are gathered by hand each day, early in the morning when the petals are still closed. The flower is then opened and the orange-red part is separated manually from the stigma, taking care to not remove the whitish-yellow part. Once the stigmas have been removed, they are placed in sieves or small nets, usually of stainless steel, and left near to 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 intact filaments, with a brownish-red colour and 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There are numerous historical documents, starting in 1200, which attest to the presence of Zafferano di San Gimignano PDO in this Tuscan municipality. In fact, 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 several Oriental and African cities. Several saffron traders in the area became rich from this product and constructed 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, from which we can learn that, as well as being used in cooking, it was also utilised in dying, painting and medicine.
Gastronomy
Zafferano di San Gimignano PDO is best conserved if kept in a glass jar and in a cool, dry and dark place. 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 luxurious recipes such as “rabbit with saffron, cauliflower and chicory polenta”, “tripe with saffron” and “clams with saffron”. Furthermore, it is used to flavour or give colour to 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, whole, in packets or other suitable 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.
