The recipes with the saffron I am a discovery: there is a world beyond the yellow rice because the “red gold” can embellish even the simplest dishes with taste, aroma, elegance and nutrients, above all antioxidants, of which it is very rich.
The Saffron day it is a time to try: it is celebrated every year on October 30th, or in the highlight of the harvest period (which runs from mid-October to mid-November) which is done at dawn and by hand before the sun opens the flowers, which are then delicately placed in wicker baskets and subsequently processed.
For some time now October 30th is the occasion to celebrate this noble and precious ingredient, arrived in Europe from Arab countries and in particular in Italy in 1200, thanks to a Benedictine monk who brought him clandestinely to Abruzzo from Spain: a day to rediscover saffron, starting right from the table.
In this gallery five recipes, for a complete menu
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