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History
A STORY OF PASSION AND CURIOSITY
Saffron, a hint of “red gold”, over the centuries created culinary myths and legends, while inspiring amazing “pens”: from Giovanni Pascoli to Lucy Maud Montgomery, from John Ashbery to Oscar Wilde. Saffron conquered their hearts to the point of writing about it in sonnets, poems and novels. But none of them has been inspired by the same one.
In the last few years, Doctor Alfredo Carnesecchi joined the legion of the saffron lovers. Not in the guise of a cantor of the red gold, but in the one of the producer. The friulan surgeon’s passion is born from the curiosity and from the need to know more about its properties. After a series of studies, organolectic exams and tests, given to the most qualified labs, Dr. Carnesecchi found out to own a very fertile soil for the cultivation of the saffron. Aimed by this perfection, he decided to grow it and sell it, to be able to share this amazing gift of the nature with all the conoisseurs and the lovers of the excellence products.
The territory
Magnano in Riviera, in Friuli Venezia Giulia, is a special area, and its soil owns unique properties that give to the Crocus Sativus a superior quality.
A certified excellence by laboratory’s exams carried out by the department of Agricultural and Food Sciences of the University of Udine. Its values, annually certified, clearly show the superior quality of this saffron.
This excellence is not just expressed on paper, infact is perceivable by taste. A very distinctive microclimate and the peculiar qualities of the Magnano in Riviera soil, ensure the unique properties to this product.
A limited edition’s excellence, a natural jewel that blossoms on the Magnano in Riviera hills, to end its travel inside the dishes and the products reserved for haute cuisine and its lovers.