Saffron, the red gold of the mountains, blossoms shy but precious in the Brembana Valley, transforming forgotten soils into treasures of flavor and tradition. Originating in ancient Persia around 1600 B.C., where it was used as a dye and medicine, it spread to Greece and Rome through myths such as that of Crocus, transformed into a flower by the blood spilled by Mercury. Today, in this Alpine valley, enthusiasts relive its history with artisanal cultivations that combine sustainability and authentic taste.
Ancient origins and legends
The earliest traces of saffron date back to wall paintings at Knossos in Crete, dated 1600 B.C., showing the harvesting of Crocus sativus stigmas. In Persia and Cilicia (today's Turkey) the first intensive cultivations arose, later exported to Egypt, Greece and Rome for medicines, perfumes and luxurious dishes. The Romans naturalized it in Italy, linking it to myths of beauty and immortality, while in the Middle Ages it became a valuable commodity on trade routes.
Growing saffron the Val Brembana, a winning bet
For about a decade, the OLG (Oltre la Goggia) Saffron Association has been growing saffron on abandoned marginal land in Alta Val Brembana - in Lenna, Mezzoldo, Cassiglio, Olmo al Brembo, Valnegra and even Locatello in Valle Imagna - established in 2012 as a social project against post-crisis depopulation 2007. The brainchild of the Vicariate and “Gente di Montagna,” with bulbs from Roncobello and a studio in Abruzzo, the association has been producing since 2016 with its own specifications: bulbs planted in August on sunny slopes, closed flowers picked at dawn in October for hand-dried stigmas in transparent jars. The La Sella company, located in San Pietro D'Orzio hamlet of San Giovanni Bianco, contributes local production, adapting to the cool, low-humidity alpine climate.
Mountain cultivation
The plant loves the drained, sunny soils of the foothills of the Alps, blooming briefly in autumn for laborious manual harvesting-only the red stigmas become a spice, stress reliever and memory-booster as well as culinary. This sustainable model reclaims degraded forests, creates family employment and links to tourism: in many a restaurant in the valley you can order a first course that has saffron among its ingredients.
Carona potato gnocchi with parüch and saffron fondue
Follow the video recipe by chef Pier Milesi of Ristorante Bigio with lots of ingredients from the Brembana Valley.
