Saffron, a far-off cultivation, that was forgotten for years and has now been revitalised thanks to a generational change in the agricultural world. Introduced into Piedmont in the 14th century, it was immediately much valued and appreciated: the plant adapted very well to the soils of the southern Piedmont hills and resulted in a highly prized product. For many years, although difficult to cultivate and particularly delicate, it represented a great asset to the extent that it was called the ""red gold of Monferrato"". In order to obtain an excellent product, today the farmers' choice is oriented towards a low environmental impact crop, which is also useful for recovering some challenging and abandoned land. An annual rather than multi-year cultivation is therefore pursued to ensure maximum strength of the plant and, consequently, to obtain a spice of the highest quality. It is a technique that does not involve any application of pesticides, herbicides and fertilizers. Each year in summer, the saffron corms are selected by hand, and the harvesting of the ""stigmas"", the terminal part of the pistils, is also done manually and daily, always in the early hours of the morning, before the corollas open. As soon as they are harvested, they are dried at a low temperature and are ready to be put on the market. (There are plenty of connoisseurs of this spice with its unique, unmistakable aroma and respectable price due to the laborious cultivation and small yield of each flower).
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