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The Saffron History continues in Italy, where there are several legends involving the Saffron, such as that of the “Madonna dello Zafferano” that is told in the small town of Abbruzzese di Civitarenga where the Church of the Madonna dell’Arco, erected on the stable of a A tavern where a painted painter slept at which the Madonna appeared in the night, asked him for a portrait and the colorless painter used the saffron to paint the effigy on the wall of the manger where he would sleep and where the altar is at present of the church. Also an artist is linked to the birth of the risotto for Milanese, the most famous one tells of a young glassmaker of the Duomo Factory, great at creating bright and golden glass paste with the addition of saffron, just the name with Who decided to call him Valerio of Fiandra, his master. At the wedding of Valerio’s daughter, the garante wanted to bring a gift to the banquet, but she could not afford to ingenuity with what she had brought to the banquet with two golden and fragrant rice puddles, saffron risotto.
Saffron harvesting and processing is very long and it must be made completely by hand, from burial of the bulbs, to the progressive harvesting, to the flowering of the flowers, the sting must be gently removed and placed for drying where it will lose 80 % Of its volume. It takes about 200,000 flowers and 500 hours of work to produce a dry saffron Kg. It is for this reason that the value of this precious spice is so high.
However, 4/5 sticks are enough to prepare a delicious risotto for 4 people, read our tasty recipes in the blog.