Aromatic herbs, flowers and saffron
The valleys and meadows of Vallagarina are the ideal environment for the growth, cultivation and collection of aromatic and spices, real daughters of nature.
The particular climatic conditions of Monte Baldo allow the collection of black truffle and saffron, a typically Mediterranean spice, and they favor the formation of intense and lasting natural aromas, which give a particular taste to dishes and drinks.
As in Val di Gresta and in Valli del Leno, also in the Natural Park of Baldo, also called Garden of Italy, numerous species of officinal herbs grow such as mint, lemon balm, calendula, cornflower, lavender and mallow, used both in the alimentary field than in that of cosmetics. The woods and meadows of Vallagarina are also rich in plants that can be used for food and medicinal purposes, such as chives, sorrel, dandelion, mountain spinach (the so-called Buon Enrico), red elder, hazelnuts, cherry trees, gooseberry and woodruff, used (also) to flavor grappa.
Wild garlic soup, dandelion tortelli in cream cheese, wild herb salads and edible flowers, saffron bavarese, but also syrup with elder flowers and digestive tisanes, are just some of the delicacies that flowers and herbs give in Vallagarina fields, inebriating with flavors and aromas of the mind, smell and taste.
The saffron of Baldo
Saffron, a known precious spice, is obtained from the flowers of “Crocus sativus”, a flower with lilac nuances and reddish pistils, characterized by an unmistakable yellow color, an intense aroma and a strong flavor. It can be used to prepare food, bread and cakes. Bulbs planted in the summer are harvested once in bloom in October and November. Hand-picked in the early hours of the day and always by hand, the three stigmas are then separated inside the flower, which are then dried on precious wooden embers and then packaged.