- ROME, NOV 5 - Saffron tourism is the holiday of choice for a growing number of people fascinated by the small purple autumn crocus that grows in Abruzzo, Lazio, Tuscany and Sardinia.
On the market, the dried product costs around 30 euro per gram; if it is of quality one gram can be used to make at least 20 portions of risotto, while low-quality saffron will deliver between three and four portions at most. "The cost of this rare spice is high because about 100,000 flowers and over 420 hours of labour are required to produce one kilogramme of saffron in threads," says Sonia Fiucci, president of the 'Saffron Roads' association, which together with the master ice-cream maker Francesco Dioletta organises 'Gather, know and taste' event in San Pio delle Camere attracting 150 visitors a day during the harvest season.
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