We meet Ariela in the family business, in Valtènesi, on the hills of Padenghe del Garda, where the mild climate of this area allows the cultivation of saffron. Ariela and her family cultivate, transform and package this spice by hand. The flowers are picked early in the morning, the stigmas are delicately removed and on the same day they are dried at 45° in order to keep all the organoleptic properties intact. The result is saffron of the highest quality.
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