Zafferano di Sardegna

Zafferano di Sardegna is a PDO-protected saffron consisting of dried stigmas or pistils of cultivated Crocus sativus L., grown, harvested, and packaged exclusively in the municipalities of San Gavino Monreale, Turri, and Villanovafranca in the province of Medio Campidano, Sardinia. Its specification requires a minimum colouring power, bitterness, and aromatic power that place it in Category I of the relevant measurement standards.

About this designation

Registered as a PDO under file number PDO-IT-0570, with EU protection granted on 14 May 2008 (eAmbrosia identifier EUGI00000013754), Zafferano di Sardegna covers saffron in the form of dried stigmas or pistils from cultivated Crocus sativus L. The production area is defined as the whole of the municipalities of San Gavino Monreale, Turri, and Villanovafranca in the province of Medio Campidano. Growing, picking, and preparation must all take place within this area. On release for consumption, the product must meet Category I thresholds: colouring power (absorbency of crocin at around 440 nm over dry base) of at least 190, bitterness (absorbency of picrocrocin at around 257 nm over dry base) of at least 70, and aromatic power (absorbency of safranal at around 330 nm over dry base) of between 20 and 50. The specification further requires that the product not be falsified or adulterated in any way. Packaging must occur within the defined area, in glass, terracotta, cork, or cardboard materials, with only glass or paper permitted in direct contact with the saffron. Permitted package weights are 0,25 g, 0,50 g, 1 g, 2 g, and 5 g. Until packaged, the saffron must be kept in hermetically sealed glass, tin, or stainless steel containers. Each package must carry the Zafferano di Sardegna PDO logo, the EU PDO symbol, and a stamp bearing the serial number of quantities produced, issued by the protection body under delegation from the Ministry of Agricultural, Food and Forestry Policy or, alternatively, by the inspection body. A traditional production practice noted in the specification is the moistening of stigmas with extra virgin olive oil before drying.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 14 May 2008 under file number PDO-IT-0570 (eAmbrosia identifier EUGI00000013754).
• The production area is restricted to the entire municipalities of San Gavino Monreale, Turri, and Villanovafranca in the province of Medio Campidano.
• The specification mandates Category I quality thresholds for crocin colouring power (≥ 190), picrocrocin bitterness (≥ 70), and safranal aromatic power (20 to 50).
• Packaging within the defined area is mandatory; permitted package weights are 0,25 g, 0,50 g, 1 g, 2 g, and 5 g only.

Tasting notes

Sardinian saffron from Medio Campidano (San Gavino Monreale area). Deep red threads, intense aromatic profile, characteristic Mediterranean-floral notes.

HoReCa use

Sardinian preparations — fregula con zafferano, malloreddus alla campidanese, seafood broths, infusions for sebadas variations.

Packaging

• glass-vial-0.1g
• glass-vial-0.5g
• glass-vial-1g
• glass-jar-2g