Maddalena Saffron

Maddalena Saffron is the one Marisa Petti company makes in the area of the Taburno Valley, in Campania Region, in Southern Italy.
The cultivation is located in the palce of Frasso Telesino, inside the regional park of Taburno-Camposauro.
In this landscape the Petti Family is cultivating a pure and genuine Saffron, thanks to the excellent microclimate, in combination with the family passion and commitment. This is where the Maddalena Saffron comes from.
-Maddalena Saffron is dried at a maximum temperature of 45°C, with in the same day of the harvesting, in order to save the original organoleptic qualities of the product.
-Maddalena Saffron is dried and not not roasted: that’s why it is particularly suitable for hight quality gastronomy. It is not contaminated by resins and wood smells. Maddalena Saffron has got a very special and unique flavor, without smoked notes.
-Maddalena Saffron is made according to traditional processes in order to obtain a natural product. This is thanks to fields rotations and to the continuous attentions Petti Family do during the all year.
-Maddalena Saffron is transformed in house: Petti family touch and dry the flowers on the same day of the harvesting to have a fresh and genuine final flavor.
-Maddalena saffron is packed by hand in order to not spoil the pistils an keep the original shape and flavor. In this way the final product will have an authentic and exclusive taste.

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