The cultivation of saffron (Crocus sativus L.) is in continuous expansion in Lombardy and in Italy where a spice of excellent quality can be produced to integrate the income of small and medium-sized farms.
The seminar presents the production stages of saffron from the collection of the flower to the packaging of the spice. In particular, the testimony and experience of some members of an association of saffron producers who have been operating in central and southern Italy for years will be shared. Good practices which farmers must follow to cultivate the plant and produce a high quality spice also in territorial contexts such as the one in Lombardy will be presented.
The call for 2019/2020 academic year admission to the degree course in Conservation and Sustainable Development of Mountain Areas (class L-25) has been published. There...Read
Adamello, 19th July 2019 – “Climbing for Climate – CFC”: Rectors, Vice-Chancellors and Delegates of Italian Universities climb to three thousand meters of altitude on...Read
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