Saffron Manu Deus, Terre San Gavino
The small village of San Gavino is one of the only three places in Sardinia allowed to produce a DPO (protected designated origin) saffron. The family business Terre San Gavino came from the experience and wisdom of generations of farmers. The soil, naturally devoted to saffron cultivation, is enhanced with natural non-intensive work, in compliance with natural land rest period.
The saffron production at Terre San Gavino is still handled by the ancient tradition, from the flower harvest, taking place early in the morning during the month of November, till the stigmas separation by hand and the drying. The use of saffron in cooking ranges from appetizers to dessert. However, the best combination comes with rice, shellfish, seafood and stewed meat dishes, where the touch of saffron enriches color and enhances flavor.
