Our saffron comes from the farm of Alessandro Bonesi: "Zafferano Fili di Seta" in Gravedona, a small town on Lake Como. The cultivation of saffron requires great care and patience: the flowers of the Saffron Crocus are harvested by hand in October, then the saffron threads have to be dried and stored for several months before they unfold their aroma. Unlike conventional products on the market, our saffron is left in its pure state, preserving the thin threads.
Knowing the care and dedication with which this spice is obtained, we have decided to use "Zafferano Fili di Seta" in our restaurants to season and refine our dishes.