“You always come back home, when you have love and passion.”
Who We Are
We are Pasquale and Giovanna and we live in Sassinoro, a small village on the slopes of the Matese, where we built our family and our company of cultivation of pure saffron in stigmas. Our saffron is born at 750 meters above sea level, in the Matese Regional Park, a place of uncontaminated nature and crystal clear waters, the ideal place for the cultivation of this precious spice which here feeds only on excellent soil and clean air. Zafferano del Matese is our project, it is an act of love and trust towards our land, which has always been dedicated to agriculture, which pays us back, year by year, with a valuable product, immediately qualified as category 1. Coloring power, bitter and fragrant in a product of the highest level, capable of giving the dishes the right character and due elegance and an inevitable element in the kitchen of those who want to combine the desire for modernity with references to traditional cuisine. The versatility of this spice has pushed us to create different high quality saffron products and there are many other projects and ideas for the near future.
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It is at dawn that the path of the harvest begins, when the flowers are picked. The delicate passage of extraction of the pistils is comparable to a magic ritual. Taken one at a time, they are left to dry and their wonderful perfume is already felt. We treat it with care, because for us it is the true precious yellow of nature.
Sassinoro is the place of origin, 750mt above sea level in the Matese regional park. Zafferano del Matese was born in an uncontaminated territory, far from the smog of the big cities to guarantee authenticity and absolute quality. Grown without the use of chemicals, starting from a careful selection of the bulbs to be planted. Saffron from Matese is a 100% natural product like the earth that hosts it and generates it. Our product, carefully worked by hand, is available in the following weights:
Instructions for Use
Use 0.15 grams of pistils for 4 portions
Leave to infuse for 2/3 hours
Pour the infusion and pistils into the recipe