{"id":3114,"date":"2017-10-12T11:00:33","date_gmt":"2017-10-12T11:00:33","guid":{"rendered":"https:\/\/www.foodismo.it\/?p=3114"},"modified":"2025-02-28T10:45:04","modified_gmt":"2025-02-28T09:45:04","slug":"salento-land-of-saffron","status":"publish","type":"post","link":"https:\/\/nuovo.foodismo.it\/en\/salento\/salento-land-of-saffron\/","title":{"rendered":"Salento, land of saffron"},"content":{"rendered":"

We are about to reveal to you a great truth, Salento is the land of saffron.
\nI can already see the holders of historical and culinary knowledge turning up their noses, but this is the reality.
\nThis beautiful plant, harvested annually, has always grown wild (it is thought so, since ancient times) in our fields and lands, until it was considered a pest and, for this reason, eradicated.
\nThat said, we invite you to experience<\/a> with us, free of charge<\/strong>, the saffron harvest<\/a> in late October, get to know this beautiful world made of passion, love for the land and botany, talking directly with the producer.<\/p>\n

Salento and its saffron: in Terra d’Otranto it grew wild<\/h2>\n

In the past, around 1400, our land produced a large quantity of saffron<\/strong>, used as a prized spice, to season the dishes and dishes of the local squires.
\nThis beautiful and colorful plant, with its purplish flowers and bright, bright red stigmas, was widespread in Terra d’Otranto. Historical records indicate that this plant was widely spread.
\nIn fact, there are numerous cultivations between Lecce, Galatina, Cutrofiano, Maglie, Porto Cesareo, Oria, Grottaglie and Nard\u00f2<\/strong>, the place where the Annual Market<\/strong> was held between late October and November.
\nAntonio de Ferraris<\/strong>, known as “Il Galateo<\/strong>, “<\/strong> in his writing De situs Japigi\u00e6<\/em><\/strong> speaks of the Saffron of Salento and the beautiful crocus bulbs, certain about the spontaneity of this plant with its magnificent color and splendid fragrance.
\nThat said, we have to thank, in recent times, those among our farmer friends who decided to make it a serious life project, reintroducing the care and cultivation of these fascinating bulbs.
\nWe have tried Salento saffron in one of our dishes, expertly cooked by our resident Chef Ivan Tronci, and we can guarantee you the unique result because the flavor and aroma it imparts to the ensemble of ingredients, is spectacular.
\nBe wary of those who sell it to you in sachets, love instead those who present it to you in its natural characteristic: in red stigmas, contained in a glass container.<\/p>\n

Healthful properties of saffron for our bodies<\/h2>\n

Crocus sativus (this is how saffron is called) has beneficial properties for our body because it is rich in nutrients that are useful to our body.
\nFor simplicity’s sake, we remind you of beta-carotene (pro-vitamin A), thiamine (vitamin B1), riboflavin (vitamin b2).
\nThe active ingredients in it have various functions: sedative function, analgesic, exciting for gastric motility, anti-tumor. In high doses it can cause abortion.
\nTo treat your ailments and illnesses, we strongly suggest that you consult a physician even though this plant has been used in the past as a cornerstone for Chinese and Ayurvedic natural medicine.<\/p>\n

Planting and harvesting occurs only once a year-a natural ritual that is absolutely worth seeing live<\/h2>\n

As we mentioned at the beginning of this article, the planting and harvesting of saffron are two magical and unique moments not to be missed.
\nThe planting follows the phases of the moon and takes place in the first half of September while the harvesting, which must take place in a single day because this is a truly delicate plant, is manual.
\nImagine these plots of land colored delicately purple and feel, with the power of your imagination, the scent of these beautiful flowers. All the stages of saffron flower harvesting take place in this context.
\nA sight not to be missed.
\nIf it is your desire to admire these beautiful moments and you feel like spending a couple of hours in the fresh air, this unique and unrepeatable<\/a> Foodismo experience<\/a> is for you.<\/p>\n","protected":false},"excerpt":{"rendered":"

We are about to reveal a great truth to you: Salento is the land of saffron.
\nI can already see the holders of historical and culinary knowledge turning up their noses, but this is the reality.<\/p>\n","protected":false},"author":4,"featured_media":5951,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[16],"tags":[],"class_list":["post-3114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salento"],"_links":{"self":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=3114"}],"version-history":[{"count":3,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3114\/revisions"}],"predecessor-version":[{"id":5962,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3114\/revisions\/5962"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media\/5951"}],"wp:attachment":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=3114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=3114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=3114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}