In Italian gastronomy, few spices hold a candle to the appeal and history of saffron. Known as oro rosso, or red gold, this spice made a special place for itself not only in the kitchens but also in the cultural and economic fabric of Italy. Derived from the crocus sativus flower, saffron belongs to the Iridaceae family and is distinguished by its high contents of crocin, picrocrocin, and safranal, elements responsible for its vibrant color, distinctive taste, and unmistakable aroma.

Saffron’s journey to Italy is as colorful as the spice itself: introduced to the Abruzzo region in medieval times by a monk, it quickly became more than a culinary ingredient. For centuries, it served as a valuable trading commodity, exchanged in the bustling markets of Milan, Venice, and even as far afield as Vienna and Marseille.