In 2014, driven by a bold idea and a great deal of determination, Rolando Germani turned his vision into reality: cultivating saffron on the hills of Faloppio (CO). After completing an intensive course in the Marche region and testing with 140 bulbs, he refined his technique and gained in-depth knowledge of the production cycle of this precious spice, which follows a rhythm opposite to that of most traditional crops.
The process begins in late summer, with the bulbs being planted between August and September. In autumn, as temperatures drop, the flowers bloom and are handpicked, one by one, between October and November. This is followed by the most delicate phase: the trimming, where the stigmas are carefully separated from the petals.
The stigmas are then slowly dried at a controlled temperature (never exceeding 40°C), a process that can take anywhere from two hours to a full day, depending on the climate and harvest conditions. But the work doesn’t end there: in spring, between March and April, the bulbs regenerate in the soil, ready to be harvested in June and selected for the next cycle.
After cleaning, they are stored until the next planting season. The cultivation process is carried out with the utmost respect for nature, without the use of additives or chemical substances. Collina D’Oro sells saffron in threads, a symbol of quality, as well as saffron powder for greater convenience, supplying high-end shops, farm stays, and restaurants. In addition, it offers artisan specialties enriched with its saffron—such as cookies, tagliolini, risottos, and honey—which can be purchased directly through the online store.