Crocus sativus, from which saffron is obtained. it is grown on terraces with dry stone retaining walls, typical of Liguria, at about 500 m a.s.l. recovering abandoned land. The cultivation is perfectly integrated into the territory, it enjoys southern exposure and naturally rich gravel soils that favor the drainage of rainwater. We guarantee a high organoleptic quality by harvesting the flowers before they bloom and drying the stigmas on the day of harvest, for short periods and at low temperatures. The opaque container guarantees the preservation of the characteristics of the product. The pistils must be crumbled and left to infuse in hot water (or broth) for about 1 hour. The infusion is then added to the dish being prepared at the end of cooking.