 Saffron gets its name from the Arabic “za' faran” which means “shining sun”. It was imported into Italy from the Middle East in the fourteenth century. In the past, Tuscany, and particularly the Siena area, was one of the biggest producers of saffron. In medieval times, many people believed that sleeping on a bunch of saffron would bring energy and vitality. Even today, saffron is a rare and expensive plant and is hand-picked by expert farmers. To make a kilo of saffron, it takes no less than 150,000 stigma and a hectare of farmland, and the harvest takes place in November.
|
