Pure saffron in pistils grown in Sicily - 0.3 g

A flower with lilac tones among the most precious and worked. Hours and hours of harvesting and care, to give birth to one of the most delicious and sought-after spices of Italian and world cuisine: saffron. Even Sicily, and especially Catania, boasts the cultivation of this splendid flower. Boniviri saffron was born right there, at the foot of the Etna volcano, thanks to the care and harvesting all carried out strictly by hand, respecting the territory and nature. Once the flowers have been harvested, the stigmas are delicately detached and then dried. It is at this point that saffron pistils are born, to be used in first courses, 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 a precious reusable glass bottle.