A 3-generation family tradition
It all began in Abruzzo in 1937...
It takes years of experience and lots of passion, as Saffron is undoubtedly the most sought-after and delicate spice in terms of processing.
Above all, saffron qualities can vary a lot, the evaluation of which is carried out by crossing perceptions of taste, smell and sight.
The human component is certainly of great value in creating quality saffron: the harvest should take place in the early hours of the morning and only skilled hands can pick the delicate stigmas from the Crocus flower, supervised by experienced people, who then take care of the drying process – a delicate operation that needs the perfect balance in temperature and timing so as not to compromise the taste.
Abruzzo, the land of saffron
In 1937, in the town of Prata d’Ansidonia, the Sidoni family started trading the saffron coming from their land.
Later, the first Italian company for the production and marketing of Zafferano Aquilano, S.A.Z.A. (Società Agricola Zafferano Aquila) was established
In the photo: Basilica of Santa Maria di Collemaggio L’Aquila – Photo by Luciano D’Angelo
In the 1950s and 1960s...
In the period of the economic boom, the family decided to move the business to northern Italy, in the Brianza area, where it still resides today.
Zaffy is the brand created to spread the culture of our Saffron and today, almost 80 years on, it still reflects all its values of authenticity, quality, tradition and taste.
The origin of Saffron
There are different varieties of saffron and each has a precise function depending on its origin and selection: a skilfully balanced and pleasant blend for classic Zaffy, a stronger character for single-origin saffron cultivated in Greece and selected in Italy, a delicate bouquet for Zaffy Bio, cultivated with a rigorous certification.
Knowing, loving and respecting saffron is a tradition of the Sidoni family, heirs to the very passion that <invented> Italian saffron by importing its bulbs from Spain and experimenting with its cultivation in the highest regions of Abruzzo and in Sardinia’s highest fields.
