Saffron is the most precious spice in the world.
Originally from Iran, it boasts millennia of tradition in the Mediterranean basin and consequently in Sardinia, where the most valuable species is cultivated.
Why is it the most valuable? Because Sardinian saffron contains the greatest amount of aromatic component, compared to the cultivations of other parts of the world.
Saffron flowers once a year, in the Autumn, for about two weeks. From the collected flowers the three red stigmas are separated which, to be used and preserved, are dried, losing two thirds of their weight.
The quality of the product is ensured by drying the saffron within twelve hours of harvesting: it is a meticulous but fascinating work, which gives great satisfaction.
Triticum dicoccum spelt is a spelt variety whose cortex contains two grains that give the name dicoccum - in scientific terminology.
This crop, from which the durum wheat known today is derived, was the most widespread in ancient Rome and, specifically, the quality cultivated by Prendas De Marganai lends itself to obtaining a kind of flour which is indicated for the production of pasta.
Spelt is an ancient but at the same time nutritious cereal, it has a lower gluten content than wheat, therefore it is particularly suitable for those with glycaemic problems.