Saffron is probably native of Asia Minor, its name comes from the Arabic word "za'faran" ("yellow"). The oldest document that certifies its production is an Egyptian papyrus of the 15th century B.C.. It came in Italy in the Roman age, but disappeared from Europe during the barbaric occupation. The Arabs reintroduced it in Spain from 961 A.D. and it re-expanded throughout Europe. In the Middle Ages it was used mainly with medicinal purpose, only in the Renaissance it reached the qualification of spice.
In Sardinia it came between the 6th and the 9th centuries thanks to the Basilian monks, who used it with liturgical purposes and as a textile dye. Saffron production in San Gavino Monreale began around the 13th century, thanks to the Pisans.
Its marketing, notably developed from the 17th century onwards, mainly through "is tzafaranaias", women that travelled around the countryside of southern Sardinia, but also in central Sardinia, where it was used to dye parts of the traditional costumes.
In Sardinia, saffron has a four-year cycle. We plant it in September after a good tillage of the soil, then, if the weater allows, we will hoe it several times, manual on the row and with the help of a rotary tiller between the rows.
At the 4th year, at the beginning of summer, we dig up the corms, remove the thin tunics that cover them and replant them in another plot of land. In fact, the saffron crop impoverishes the soil, so where saffron was grown, we alternate other improving crops such as leguminous plants.
Saffron blooms in the November. Every morning we pick the flowers by hand and in the evening sort out the threads (three per flower) and do "sa feidadura": it consists of touching saffron with the fingers just dipped in olive oil to give it more brightness and to preserve it better. Finally, we dry it at a temperature below 40 degrees.
We work hard to get the final product, and this is the reason of its big value and its epithet: "red gold".
The farm lies in the countryside of San Gavino Monreale, for the most part in "S'Argidda" region (which its name comes from), with a surface area of about 27 hectares.
The remaining part, up to about 37 total hectares, is displaced in different areas within the same municipal district. These areas are called "Grui", "S'Arrideli", "Sa Caudela" and "Su Matutzu".
Eucalyptus woods occupy an area of 18 hectares.
The main farm can be easily reached because it is next to the 197 State Road at the 17.500 km, in the stretch that connects San Gavino Monreale to a near village, Sanluri, and it is about 2 kms away from San Gavino village.
All our packagings are simple, because it is really our intention to respect, at an aesthetical level too, the genuineness of our saffron, that is devoid of any kind of sophistication.
We package saffron both in a basic way, like the glass jar (with the threads in good sight and more suitable for home cooking), or to make a gift, like the decorated ceramic or brown ancient craftmade earthenware and the "sea urchin" ceramic jar, for those who wish to gratify their eyes as well as their taste and sense of smell.