...an introduction

Since ancient times the saffron crocus, or Crocus sativa, of Asian origin, has been employed as a dye, a medicine, a cosmetic and for gastronomic uses. Its properties were known to the Egyptians, as confirmed by the Ebers Papyrus, dating to about 1550 BC, and the saffron flower is depicted on the walls of the palace of Knossos in the Cretan-Mycenaean area. In the biblical Song of Solomon the saffron crocus is one of the rarest and most aromatic plants in the garden. It was known in India too, quoted in the Veda, one of the oldest Hindu texts, and is still used by the Buddhist monks to dye their habits. The Greeks (in Greek krokos) and the Romans called it croco, a name which continued in use in the Middle Ages. In the Iliad Homer mentions krokos, together with lotus and hyacinth, as the  flowers of Zeus’ bed of clouds. The Greek physician Hippocrates praised its medicinal power and recommended it in curing rheumatism, gout and toothache. Galen even prescribed it for all diseases. The Romans used it generously in cooking and Apicius’ recipes for saffron based sauces for fish are famous. The Arabs brought it to Spain, currently still the greatest producer of saffron. During the Middle Ages, the name was changed from crocus to saffron, a word derived from the Persian “sahafaran”, from “asfar” (yellow), in Arabic “za’faran” and in Spanish “azafran”. Yellow refers to the colors of the stigmas after cooking. With the development of the mercantile culture in thirteenth-century Europe, saffron was grown and commercialized for use in dying woolens, silk and linen cloth. It was also employed in painting.  In the Middle Ages it continued to be used for medicinal purposes, as an anti-spasmodic and sedative, for menstrual pains and tooth aches, insomnia and hysteria. It was considered important for stomach, spleen, liver and heart. It was thought to help in childbirth, retard ageing, and increase sexual desire. Up through the Renaissance it was therefore widely used in various spirits, perfumes, cosmetics, and cuisine and remained the queen of spices before the discovery of America brought other spices.  In central Italy saffron was used to flavor kid, pigeon, chicken and fish, such as pike and tench, soups, omelets, cheeses, cookies (biscuits), pancakes.... It went well with spelt, chickpeas, peas, squash, broad beans, turnips, mushrooms... Saffron production in the area of Orvieto The local association of mountain municipalities, “Comunità Montana Monte Peglia e Selva di Meana”, aiming at the valorization of the typical local production, has recently reintroduced  the growing of saffron, once typical of this area. In the Park of Sette Frati 4500 saffron crocus bulbs have been planted, aimed at demonstrating and disseminating methods of cultivation and the possibilities of development and use of this spice. The Statutes of Allerona and Parrano (dating to the sixteenth century and establishing economic sanctions for those who damaged saffron fields) bear witness to the fact that saffron was grown in the area of Orvieto in 1550 and that it was employed principally for alimentary purposes.