Cessapalombo Saffron: What It Is, How It Is Made and Where to Buy It

Cessapalombo Saffron: Origin and Characteristics

Cessapalombo saffron comes from Crocus sativus flowers grown in the Sibillini Mountains, in the upper Fiastrone valley. Production is shared by several farms in the village. It is not limited to Cessapalombo: other farmers also grow it in other municipalities of the area, such as Comunanza.

Processing follows precise steps. The flowers are patiently picked at dawn, before the sun is high and the corolla opens. Right after, thousands of flowers are opened by hand, taking care not to damage the stigmas. The pistils, that is, pure saffron threads, are removed without breaking them. Then they are toasted on a sieve set over the embers of the fireplace, where almond or oak wood burns.

The spice contains vitamins, mineral salts and trace elements. Anyone looking for saffron threads rather than powder will find in the Cessapalombo product the form described above: whole pistils, obtained by slow toasting.

The History of Cessapalombo Saffron

Saffron growing in Cessapalombo is recent and its origin is well documented. It began with a project of the University of Camerino, designed to encourage crops already grown in ancient times in the upper Camerino area. The research led to a producers' association called “Tipicità dei Sibillini”.

The association was formally established by notarial deed in September 2011. Its headquarters are at the Giardino delle Farfalle (Butterfly Garden), in Montalto di Cessapalombo. Its main purpose is to promote locally grown saffron. It continues the work of two research projects carried out in the area by the University of Camerino, one of which was funded by GAL Sibilla. Its goals also include product traceability, to give guarantees to consumers and quality restaurants.

Saffron is not entirely new to the Sibillini. For the nearby Cascia area, in Umbria, cultivation is documented since at least the 16th century. The crop then disappeared and only started again in 1999. The page on Cascia saffron is devoted to that product.

How to Use Cessapalombo Saffron

Cessapalombo saffron suits both savory dishes and desserts. One concrete example is a layered dessert with ricotta, mint and local saffron, flavored with mistrà, the anise liqueur.

To make it, stale bread is cut into small cubes. It is soaked in barley coffee (orzo) and anise mistrà, in the right proportions, and a few saffron pistils are added while the barley coffee is still hot. Everything is mixed gently and arranged in a dish, alternating three layers of soaked bread and ricotta. The ricotta is worked with a little Sibillini honey and very finely chopped mint.

In general, whole pistils should be added when the liquid is hot, so they release aroma and color into the dish. A small amount is enough, as the dessert described shows.

For other pairings with local flavors, see the page on Sibillini local food products.

Where to Buy Cessapalombo Saffron

Cessapalombo saffron is bought from local producers, because it is grown by local farms gathered around the “Tipicità dei Sibillini” association. The most direct way to get it is to ask in the village when visiting Cessapalombo, or to contact the association.

There are plenty of occasions to discover the village's typical products. Cessapalombo holds the Sagra del fungo, a mushroom festival, in May. On the first two Sundays of October, in the hamlet of Villa di Montalto, the festival “Antichi Sapori e Ricchezze del Bosco” (Ancient Flavors and Riches of the Woods) takes place, celebrating farming traditions, typical products and old crafts.

Opening hours and contacts of the shops are best checked directly with the producers.