Pure saffron in pistils grown in Sicily - 0.3 g

A flower with lilac tones among the most prized and worked. Hours and hours of collection and care, to give birth to one of the most delicious and refined spices in Italian cuisine and the world: saffron. Sicily, and in particular Catania, also boasts the cultivation of this splendid flower. The Boniviri saffron was born right there, at the foot of the Etna volcano, thanks to the care and collection carried out strictly by hand, respecting the territory and nature. Once the flowers are collected, the stigmas are gently detached and then need to be dried. It is at this point that saffron is born in pistils, to be used in first courses, in side dishes, with cheeses and even in desserts. To appreciate the taste, the pistils must be infused at least 8 hours before any preparation. In precious reusable glass flask.