Saffron Safranum, Langhe becomes a treasure of red gold.

The saffron flowers are probably the most sought-after and precious in the world. Besides being incredibly elegant and captivating, they hide within them the so-called “red gold,” celebrated and valued by cuisines around the world. The saffron is fully entitled to be called the most precious and sought-after spice, and Roberto Lembo knows this well, as he has been producing this spice since 2013 under the brand Safranum. Let’s discover a little more about his project.

Safranum, when the territory speaks to you

Even though the brand was registered in 2013, the story of Safranum actually began two years earlier, when Roberto Lembo decided to purchase a 6000 sqm property on the Montagliato hill, in the municipality of Monforte d’Alba, among the stunning territories of the Langhe, recognized by UNESCO as a World Heritage Site. Needless to say, it’s a charming landscape full of the earth’s energies that inevitably led Roberto to long and deep reflections, thanks to the new benefits that only a life in contact with nature can provide.

However, Roberto soon finds himself facing a problem: the land is too large to be a vegetable garden and too small for the classic agricultural productions of the Langhe. So, what to do? Only a few months later, during a trip, he becomes fascinated by a story from a French cultivator of crocus sativus, namely the saffron. Thus, the following year, he begins the adventure with his friend Furio Dutto, promising not to give up until a product of excellent quality is achieved.

After two years of study, Safranum is born, a registered brand of the Azienda Agricola Montagliato. It is right here that saffron has found the perfect place to grow lushly in a completely natural way, without fertilizers or additives. The optimal microclimate and the mineral-rich soil, a factor that generally distinguishes the agricultural and wine products of this area, have allowed the cultivation of saffron laden with health benefits.
With continuous enthusiasm and humility, today the company produces saffron of the highest quality, meeting the best standards required by the market. Production is carried out through crop rotation, tirelessly seeking an ideal balance between man and nature.

Focus: saffron

Saffron has been known since ancient times. The origins of its name, for example, have roots in Latin “safranum,” a word that in turn derives from the Arabic za’faran, meaning yellow gold, light, revealed wisdom. The origins of saffron are uncertain, but it is now established that it was already used in ancient times primarily for cosmetics. On the other hand, the stigmas of this flower are among the most potent antioxidants in nature, capable of awakening dormant energies and providing a unique sensory experience. Moreover, due to its bright color, it was used to dye hair and fabrics. The intense yellow color is due to the high content of carotenoids, excellent antioxidants that combat cellular aging and the accumulation of free radicals.

But saffron is also a herbal plant with a thousand uses, rich in vitamins B1 and B2. Besides coloring and flavoring, it has soothing, anti-inflammatory, antioxidant, antipyretic, anti-cancer, antispasmodic, calming, strengthening, and aphrodisiac properties. It acts as a digestive stimulant, muscle tonic, boosts the immune system, reduces kidney colic, and alleviates tension. In short, it’s truly liquid gold!

But beyond all the properties of saffron, why is the “red gold” worth so much and so sought after? You should know that there’s a lot of work behind saffron production. It takes about 150 flowers to produce just one gram, which must be harvested one by one at dawn, before blooming. For this reason, it’s becoming increasingly easy to find a powder marketed as saffron, often cut with safflower or turmeric. For this reason, it’s important to check the origin of purchased products to ensure that you have real saffron stigmas in your hands, unique for their aroma and flavor, just like those from Safranum.

Safranum, the products

Let’s now look in detail at the products of Safranum that feature the stigmas of the wonderful saffron flower.
The first product to discuss is undoubtedly the Saffron Stigmas, a first-quality selected spice, harvested in Monforte d’Alba, in the heart of the Langhe, and entirely hand-processed to preserve its purity.
The Safranum saffron is harvested and sorted through a double control process to carefully select both the stigmas and the flowers, in order to satisfy even the most demanding chefs.
Dried for a long time and at low temperatures to avoid thermal shock, it reaches a shelf life of up to 3 years thanks to its very low residual moisture. Therefore, all you have to do is stock up on it, as it is truly versatile in the kitchen. Saffron indeed has a characteristic flavor that engages all taste buds, with a strong aroma and coloring power that gives a vigorous golden yellow color. Saffron stigmas can be used in many dishes, first and foremost the iconic risotto alla milanese, but also for raw prawns or red shrimp marinated in extra virgin olive oil. Excellent also on pasta, in gnocchi, or for preparing desserts. Wines that pair with saffron dishes should be decidedly fresh, savory, white, or even sparkling.

If you are a lover of sweet treats, a product you absolutely cannot miss is the Langat Biscuits with Hazelnuts and Saffron, the result of the encounter between Safranum and Nocciolarte by Alessandro Cerrato, a pastry chef from Alta Langa specializing in sweet specialties whose main ingredient is the Piedmont IGP hazelnut. In these exquisite biscuits, you can thus savor the intense taste of Langhe hazelnuts and the uniqueness of Safranum saffron. These are not just any cookies: they are almost pastries that paired with coffee become a delicacy, although they also pair perfectly with tea and herbal teas for a spicy and refined snack.
And speaking of snacks, why not enjoy your biscuits with the Night Herbal Tea? It is a blend composed of saffron, linden, mallow, and rose, with numerous organoleptic properties, designed to provide daily support for psychophysical well-being and to balance the body. The carefully selected herbs are hand-packaged with an appropriate amount of saffron stigmas to create, harmoniously, the right flavor balance with the other herbs.
You probably won’t need to sweeten, but in case you desire a boost of energy, our recommendation is Acacia Honey and Saffron, a healthy and exquisite product, 100% Piedmontese. The combination of honey and saffron is truly a panacea: saffron aids digestion, benefits the sensory receptors of our nervous system, and the joints, acting as a calming agent and is rich in vitamins, while honey is very nourishing and could be defined as a true natural antibiotic. This honey is perfect not only as a sweetener but also to spread on bread or enjoy with cheeses. Try it; it will be an experiment whose result we guarantee!

Saffron Risotto, the original recipe

We couldn’t leave you without the original recipe for saffron risotto! This recipe will indeed allow you to put your Safranum stigmas to the test and fully enjoy their aroma. Saffron risotto is one of the most classic and traditional ways to enjoy the fragrant notes of this spice, although there are many possible recipes.

For your risotto for four people, you will need 1 teaspoon of Safranum saffron stigmas, 300g of Carnaroli rice, two tablespoons of butter, one white or yellow onion, 80g of freshly grated Grana Padano Dop, 40g of white wine, water, homemade vegetable broth, and fine salt. The preparation is very simple: first, place the stigmas in a coffee cup and pour water over them until fully covered, mix, and allow to infuse overnight to release color. Finely chop the onion, then in a saucepan, pour in a tablespoon of butter and melt it over low heat, then add the onion and let it cook over low heat for 10-15 minutes, gradually adding broth. Everything will be ready when the onion is soft and transparent.
At this point, add the rice and let it toast for a few minutes. Deglaze with the white wine and let it evaporate, then proceed with cooking for about twenty minutes, adding broth one ladle at a time when it is fully absorbed by the rice, ensuring the grains are always covered. Five minutes before the end of cooking, pour in the cup of water with the saffron stigmas, then stir to make the risotto a beautiful homogeneous golden color.
Once cooking is completed, turn off the heat, add salt, and stir in another tablespoon of butter and the grated cheese over low heat, then mix and cover with a lid, letting the risotto rest for a few minutes. At this point, your saffron risotto is ready.
Serve in a deep plate garnished with some saffron stigmas or with some edible gold flakes for a more scenic effect.
 
If you love genuine and aromatic dishes, don’t miss out on Safranum saffron stigmas and the other products in the line. They are made to delight you!

S&M