Taste and use

That is what makes this Sicilian saffron so special:

• Taste: Just a few threads of saffron add an intense aroma and the typical golden yellow color to your dish.
• Quality features: According to the latest laboratory analysis, Francesco Tantillo's saffron meets the highest standards in terms of color (crocin), taste (picrocrocin) and aroma (safranal).
• Use: Depending on the dish, soak the saffron threads in a little water or milk and cook briefly. The aroma becomes even more intense when the threads are crushed. For rice dishes, sauces or desserts.

Cultivation and ecology

This is how saffron is grown:

• Cultivation method: Organic farming. The saffron is grown entirely without irrigation. In addition to saffron, cereals, olives and more are also grown on the 60-hectare farm.
• Producers: Francesco Tantillo inherited the farm in Villalaba in the Sicilian hinterland from his grandfather. He is a member of the Valdibella cooperative and cultivates his land exclusively with the help of his family. Francesco has long been fascinated by the color and other properties of saffron. That's why he planted the first 700 saffron crocuses in 2014. He and his helpers now harvest over 10,000 flowers a year and painstakingly remove the saffron threads from each individual calyx. Valdibella uses the "Addio Pizzo" label to declare that they do not pay protection money to criminal organizations.

This is how the price is made up

Francesco Tantillo receives 11 euros per gram for his saffron.

Cultivation & processing CHF 7.50

• Cultivation and harvesting: Francesco Tantillo, local helpers
• Processing: Valdibella

Transport & logistics CHF 3.00

• Export and logistics: Valdibella, Galliker
• Fees: Customs
• Quality assurance: SQTS laboratory
• Packaging: Zurich plant
• Shipping: Post

Procurement & distribution CHF 3.89

• Coordination, communication, online market: Crowd Container