SAFFRON FESTIVAL – SAN GAVINO MONREALE – 10 TO 11 NOVEMBER

GOLD AND YELLOW ‘SARDO | Your color is the same as the novels of Agatha Christie and to be honest it hides a mystery. Saffron, which becomes the famous risotto alla milanese (with dried pistils, I recommend most is good), of Lombard little. 70% of Italian production in fact comes from Sardinia and in particular the area of San Gavino Monreale, the Middle Campidano, that in November, right in the middle of the flowering period (October to December), proudly organizes a festival to celebrate its most famous product, which is also the one that employs a large share of the socio-productive in the area.

The “Festival of Saffron” this year will be held from 9 to 11 November, in the heart of San Gavino Monreale. Stand, tastings, dinners and even meetings with chefs to understand the many uses of a spice that is also a dye, but if used in huge quantities, can give dizziness and numbness like a drug. In the kitchen, then the saffron is not used only for risotto: in the Middle Capidano (and the festival) this is done for example with the lamb chops (angioni to cassola crutza), or to flavor and color a flour fried with onion and sausage (Simbula fried). Do you already have your mouth watering? It ‘s understandable. On the other hand, after twenty years of history, the “Festival of Saffron” manages to San Gavino over fifty thousand people. All in love with yellow gold.

In any edition of the Sagra there are demonstrations on the phases of processing of saffron, which requires a work still partly manual, especially as regards the collection of flowers (sa limpiadura de su frori) and extracting from them the stigmas ( feidatura know) and then are dried (sa Sicadura de Ena).

In any edition of the Sagra there are demonstrations on the phases of processing of saffron, which requires a work still partly manual, especially as regards the collection of flowers (sa limpiadura de su frori) and extracting from them the stigmas ( feidatura know) and then are dried (sa Sicadura de Ena).