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I am Luca and mine is a small farm in the Upper Tiber Valley between the towns of Città di Castello and Cortona, right on the border between Umbria and Tuscany.
I cultivate Saffron using exclusively natural methods, which exclude the use of chemicals in line with the principles that characterize organic farming. Mine is a small farm that embraces respect for the entire ecosystem, aiming to produce a product that truly enhances the physical and spiritual well-being of individuals. This is because I work extensively on the land to obtain a high-quality product, free from any chemicals that do not adhere to organic principles.


All our packaging is made of glass to preserve the product to the fullest extent possible, maintaining its organoleptic characteristics. Given that usage can vary greatly depending on the needs of individuals or restaurant chefs, we have chosen to offer it in various sizes ranging from saffron in threads from a tenth of a gram to a full gram. The closure is achieved with a cork stopper that allows the product to breathe naturally, making it a perfect gift for culinary enthusiasts or loved ones.


Our region, Umbria, is increasingly being rediscovered by travelers in Italy due to its offering of an unspoiled landscape without large centers, but dotted with small towns with a history that dates back to the Roman period and later to the vibrant medieval era, such as our San Leo Bastia, a hamlet of Città di Castello, situated on the border between Tuscany and Marche. It has witnessed a succession of historical events and conflicts among noble families since the year one thousand. Today, Città di Castello is a bustling center crossed by the Tiber River and surrounded by a vast plain that delights the eye with the blend of colors from various crops ranging from wheat to numerous olive groves and lush vineyards. A crown of hills frames the horizon, accompanied by small ancient villages that are nestled like gems of the past.


Our “red gold” is one of the most versatile spices you can have at your disposal to enhance your culinary creativity, with careful attention to dosing so as not to overpower the other flavors in the dish.

Here are some of the main culinary pairings we suggest, starting with starters:
Saffron Risotto
Perhaps the most famous pairing. Risotto alla Milanese, with its characteristic yellow color and delicate saffron flavor, is an iconic dish of Italian cuisine.
Pasta with Saffron and Seafood
Saffron pairs well with seafood, adding a touch of elegance and distinctive flavor to dishes like spaghetti alle vongole or linguine with shrimp.
Fish Soup
Adding saffron to a fish soup, such as French bouillabaisse, gives the broth a golden color and refined aroma.
For main courses:
Chicken with Saffron
Chicken can be cooked in a creamy saffron sauce, often enriched with cream and white wine, creating a succulent and aromatic dish.
Lamb with Saffron
Saffron is an excellent complement to lamb, especially in Mediterranean and Middle Eastern cuisines. An example is lamb tagine with saffron and vegetables.


One of our typical dishes that reflects our love for simple and genuine things is the “torta al testo”, also known as “crescia” in some parts of Umbria. This traditional dish is a kind of focaccia cooked on a stone slab called “testo”. It starts with white flour poured into a large bowl with a pinch of salt and extra virgin olive oil, mixed with the pure water from our springs. The pure water from Umbrian springs slowly combines with the flour, carefully mixed together with a golden thread of extra virgin olive oil, symbolizing the generosity of the Umbrian land.

After heating the “testo” over a lively flame, a soft dough is spread thinly over it by the housewives, who turn it several times until it becomes crispy and ready to be cut in half. At this point, get ready for an explosion of flavors from local delicacies with which we are accustomed to filling it, such as pecorino cheese, prosciutto, or sausage.