Enna – It was 2007 when 12 young agricultural entrepreneurs, animated by the desire to enhance and reintroduce a crop already present in the area since ancient times, they joined together in the Oro Rosso di Sicilia Cooperative to reintroduce the cultivation of Enna saffron. The farmers of the province of Enna were activated by a study on the reproduction of saffron carried out by the University of Catania.
With the technical assistance of the Enna Chamber of Commerce, the 12 “pioneers” of Enna saffron they embarked on the adventure of resume a cultivation that was “forgotten” for a long timesupported by the story that indicated how the Crocus sativus had in the past represented spontaneous vegetation of the Enna environmental heritage.
«From those first 12, other producers then left and joined the team, as is normal to happen», he explains Antonino D’Angelo, president of the Cooperativa Oro Rosso di Sicilia. «Today we are 14 members who carry on this valuable cultivation which is used largely for our Piacenza area». And the fields of the cooperative are those of companies located in Assoro, Barrafranca, Calascibetta, Enna, Valguarnera Caropepe.
ENNESA SAFFRON GUARANTEES THE QUALITY OF THE NATURAL PRODUCT
The spice produced by the Cooperativa Oro Rosso di Sicilia is in fact used above all in the production of the typical cheese Piacentinu Ennawhich has obtained the DOP mark: saffron has in fact been indicated in the production specifications of Enna’s Piacentinu as one of the elements proving the link that exists between the Enna area and the product.
«Our Cooperative – continues D’Angelo – with Enna saffron guarantees the high quality of a totally natural product, as no chemical substances or manufacturing processes are involved in the production which could in any way alter its taste and fundamental characteristics. The high quality can also be experienced first hand since our saffron is not pulverized but left in whole stigmas and preserved under glass to maintain its hedonistic qualities for longer.”
Three stigmas per flower, three bright red threads, are the precious elements from which the spice is obtained which, with its perfume and intense colour, is used in refined dishes and dishes. Not only that: in addition to being used in the kitchen, saffron can help in the treatment of minor ailments such as stomach ache and menstrual pain and has a good action against free radicals as well as a good supply of vitamin C.
From 70 flowers, or from 210 stigmas, half a gram of Sicilian red gold Enna saffron is obtained. Furthermore, the entire Enna saffron supply chain is controlled
«The red gold saffron of Sicily – explains D’Angelo – furthermore It has excellent antioxidant power, as it is rich in crocetin, crocin and picrocrocin, substances belonging to the group of carotenoids, the yellow, orange and red pigments present in plant products. Their properties are particularly effective against free radicals. And we also know that in excellent quality saffron, such as Enna saffron, the carotenoid content fluctuates around 8% compared to 0.008% in carrots. That is, a thousand times more.”
ENNESE SAFFRON IN EXPERIENTIAL TOURISM ROUTES AND IN SUPPLY CHAIN PRODUCTS
As everyone knows, saffron is a very expensive spice. And there are many reasons: the harvest in fact lasts about 30 days and must be carried out in the early hours of the morning, before the flowers open. What affects the price is the specific weight of each stigma: in fact, to have one kilo of saffron you need around 140,000 flowers. Suffice it to say that from 70 flowers, or from 210 stigmas, half a gram of Enna red gold of Sicily saffron is obtained. Furthermore the entire Enna saffron supply chain is controlled and goes to harvest, flowering or hullingcarried out manually, and ends with drying strictly at low temperatures.
Not only that: in recent years the cooperative’s work has also traveled in the field of experiential tourism. «We are connecting the cultivation of Enna saffron to various experiences and tourist routeslinking us to the myth of Kore and Demeter, which tells of the kidnapping of the young goddess by the god of the underworld right on the shores of Lake Pergusa”.
Then there is the collaboration with the Zafferano Italiano association for the definition of Italian Saffron routes and the creation of supply chain products, such as herbal tea and saffron chocolate. Furthermore, on the Kore Siciliae website there are possibilities for experiences, such as immersion in Sicilian rural life with a visit to the historic farm of the D’Angelo Brothers, where to spend the night, participate in the saffron harvest, the milking of the sheep, up to the production of cheese and a sensorial tasting of artisanal cheeses, ice cream and saffron-based herbal teas.
