The Zafferano di Sardegna is the typical Sardinian saffron. This spice derives from the flower of Crocus sativus, also known as the saffron crocus. Since 2009 Sardinian saffron produced in the Medio Campidano county is recognised as a protected typical product, through a D.O.P. certification. Cultivated in San Gavino, Villanovafranca and Turri towns, in each one of them, every year, a country festival is organised in autumn, where one can taste typical dishes cooked with Sardinian saffron.
The saffron cultivation starts at the beginning of September, planting the flower bulbs, and it ends in December with the harvest. Then, every single flower required an hand making, gently removing the red stigmas. Once stigmas are dried out, they must be conserved in a well-closed jar, to preserve the flavor.
The particularity of Sardinian saffron is the high coloring power and flavoring properties, therefore this is very common in foods and recipes. Moreover, it has also therapeutic effects, e.g. for skin benefits, for its purifying and anti-bacterial benefits.
This delicious spice is used in a lot of Sardinian typical recipes, mostly in first courses, as malloreddus a sa campidanesa and fregula incasada, and in desserts, as pardulas and zippulas.