In the Spoleto area, saffron cultivation has been documented since the 14th century, when it was already produced in large quantities. It has been widely praised in the writings of local scholars, including Pierfrancesco Giustolo, a Spoleto-born scholar who lived at the court of the Borgias (“De croci cultu” - early 16th century).
Harvesting takes place between the second half of October and the first ten days of November, early in the morning, before the sun fully opens the flower that encloses the stigmas, three small and delicate red-orange filaments. This is followed by the “sfioratura,” where the three threads are separated, and then dried; only at this point is the saffron ready to be consumed.
Saffron is a natural antioxidant, has antidepressant and digestive properties, and can alleviate motion sickness. Used in the medical and religious fields, it was also used to prepare perfumes and dye mummy bandages; it is also said that Cleopatra used it to give her skin a golden hue.
For centuries, it has been used to add color—and flavor—to foods. A dish to try in one of the many restaurants in Spoleto is saffron and chickpea maltagliati, a unique and delicious dish.
In 2004, the Ducato Saffron Producers Association was established, composed of producers distributed across various municipalities who handle both the production and sale of the product. In 2009, the Spoleto Saffron Producers Association was founded to revive a traditional historical production in what was once the territory of the County and District of Spoleto.
