Cascia Saffron: What It Is, How It Is Used and Where to Buy It
Cascia saffron (Zafferano di Cascia) is a spice made from the dried stigmas of Crocus sativus, grown in the Valnerina, in Umbria, in the municipality of Cascia and nearby areas. Saffron is considered a cultural and historical symbol of the Cascia area and comes from a plant of the Iris family (Iridaceae). It is sold as whole stigmas, packed in small glass vials under a single registered trademark that identifies its origin. The flowers are picked by hand at dawn, in October. The product is included in the list of traditional food products of Umbria.
Its history is long and includes a long gap. From the late Middle Ages to the 16th century much of Cascia's economy relied on the trade in this spice. Then cultivation disappeared for centuries, until it was revived in 1999.
Cascia Saffron: Origin and Characteristics
The product is the dried three-branched stigma of the flower. Each flower produces three stigmas, which are dried after picking and used in cooking. No synthetic fertilizers are used in cultivation.
The farming calendar is short and precise. The corms are planted around mid-August. Flower picking starts in the first ten days of October and lasts about three weeks, but about 70% of the flowers come within 7-10 days. Picking is done by hand in the early morning, before the flower opens, because sunlight alters the active compounds of the stigmas and makes them harder to separate.
After picking comes processing. Separating the stigmas from the flower is laborious work and must be finished on the same day as the harvest. The stigmas are then toasted in ovens that dry them at a controlled temperature. “Purissimo” (pure) saffron is used whole, with nothing added. That is why its price differs from that of packets of powdered saffron.
The production area includes the Valnerina and the Valle Umbra. The municipalities involved include Cascia, Cerreto di Spoleto, Monteleone di Spoleto, Norcia, Poggiodomo, Preci and Sellano, as well as parts of other areas.
The History of Cascia Saffron
Growing and trading saffron was an important economic activity in various parts of Umbria, and the Valnerina stood out among them. Saffron was used as a medicine, a dye and a flavoring in cooking. It was at the center of trade in the area and often took the place of money.
In Cascia, Jewish merchants controlled the market at least in the 15th century. They sold saffron in large quantities to Perugia, Spoleto, Civitanova, Camerino and even L'Aquila. Cascia hosted one of the most important markets and much of its economic activity depended on this spice, as reported by Cipriano Piccolpasso in 1565. Old documents also mention the spice being traded for precious gems.
Then cultivation disappeared. The oblivion, which lasted more than three hundred years, ended in 1999. Some farmers in Civita di Cascia replanted the first corms. They did so with the support of the Unione Provinciale degli Agricoltori (the provincial farmers' union), scientific guidance from the University of Perugia and the contribution of researchers from Cedrav (Centro per la ricerca demo antropologica della Valnerina, a center for anthropological research on the Valnerina). From 2000 more than twenty farmers began growing “zafferame”, the name by which the spice was once known locally. The producers later formed an association that uses the trademark “Zafferano di Cascia – Zafferano purissimo dell'Umbria”.
Every year Cascia saffron is celebrated with the Mostra Mercato dello Zafferano, a saffron fair that draws visitors from all over Italy and beyond.
How to Use Cascia Saffron
Before use, the stigmas need to be infused. They are left in hot water for about 2 hours, producing a broth to use as the chosen recipe requires. Saffron is used in pasta and rice dishes and can enrich a roast.
In Cascia cooking the most frequently mentioned dish is risotto. Risotto with Cascia saffron brings to the table a piece of the history and heritage of the town and the Valnerina. A pairing more tied to fresh pasta is strangozzi dressed with saffron and zucchini flowers. A local farm suggests it as a recommended recipe.
Saffron is also valued for its bitter-aromatic qualities, which aid digestion, and it is used in cooking as a natural flavoring and coloring. The spice is slightly hygroscopic and needs careful storage. It calls for dark glass jars and cloth bags, kept in dry places.
Those who enjoy the flavors of the area can continue with the page on Sibillini local food products. There is also a page on Cessapalombo saffron.
Where to Buy Cascia Saffron
Cascia saffron is bought from local producers. There are four package sizes: 0.1 g, 0.3 g, 0.5 g and 1 g. A 0.5 g package makes 25 servings on average. Some farms pack the spice in glass jars closed with a cork stopper.
The harvest period offers an extra opportunity. In October some farms in Cascia organize guided visits to the fields, by reservation. At dawn the flowers can be seen opening in the fields. Before setting off, it is best to check dates and availability with the farms.