In 2004 Mario Mercuri started growing saffron with a very clear idea in mind: an intensive focus on crops and small-scale production to guarantee a premium product. The plants flower in October and are harvested during the same month, strictly at dawn and by hand, so as to gather the pistils without breaking them. The saffron is then dried on a rack over wood embers. In addition to saffron, he also produces honey, liqueur, pasta, biscuits and sauces, all flavoured with the precious spice.
