Over the centuries, saffron has crossed borders and cultures.
A precious and refined spice, its praises were already sung in antiquity: traces of it can be found in Ovid's Metamorphoses, in Homer's Iliad, on an Egyptian papyrus and even in the Song of Songs in the Old Testament.
In the 7th century, it was probably the Arabs who introduced it to Europe via Spain. Sicily, too, welcomes this culture with passion: and thanks to the unique characteristics of the Sicilian climate and soil, Sicily is still one of the areas where it is possible to cultivate a particular quality of saffron, the so-called 'red gold'.
A precious ingredient used to create one of the most typical products of Sicilian cheese culture, Piacentinu Ennese, which owes its characteristic bright yellow colour and unmistakable aroma precisely to saffron.
