\n <\/span>Uses and Recipes<\/span><\/span>\n\t\t\t<\/h1>\n\t\t\t\t\t\t\t\t\t Buy our saffron<\/span> <\/a><\/div>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][vc_column_text]<\/p>\nHow to use<\/span><\/strong><\/h3>\nSaffron can be used both in infusion and powder form.<\/strong><\/p>\n\n- Infusion<\/strong>: immerse the pistils in a cup of water or broth or hot milk (about 60\/70 degrees with lid) for at least 45 minutes (the longer the infusion time, the better). Both the liquid and the pistils should be added at the end of cooking for a rich and intense aroma.<\/li>\n
- In powder<\/strong>: place the pistils in the baking paper, close and crush with a spoon or pestle. Use the powder thus obtained in the preparation of the dish, adding it halfway through cooking.<\/li>\n<\/ul>\n
[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][vc_empty_space height=”42px”][vc_column_text]![\"\"](\"https:\/\/percorsozafferano.com\/wp-content\/uploads\/2022\/04\/1.png\")
[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][vc_column_text]<\/p>\n
Quantities<\/span><\/strong><\/h3>\nFirst and second courses: 8\/10 pistils per portion<\/p>\n
Ice cream: 1g x 3\/5 liters of milk<\/p>\n
Spoon desserts: 1g x 1.5 liters of milk<\/p>\n
[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][vc_empty_space height=”42px”][vc_column_text]![\"\"](\"https:\/\/percorsozafferano.com\/wp-content\/uploads\/2022\/04\/2.png\")
[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1679307933090{padding-bottom: 0px !important;}”][vc_column]
\n\t\n\t\t\n\t\t\t\n\t\n \n Percorso Zafferano<\/span>\n <\/span>\n \t\t\t\t\t\n <\/span>Where is Saffron used?<\/span><\/span>\n\t\t\t<\/h2>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space height=”3px”][vc_column_text]Saffron is very versatile and ideal for the preparation of many tasty recipes. We offer some innovative ideas for the more curious who wish to explore new taste paths:<\/p>\nDelicious in first courses such as pasta (penne with saffron), risotto (risotto alla Milanese), gnocchi (radicchio and saffron) and soups (potato cream with saffron or shrimp and saffron). It goes well with fish (sea bass, red mullet, sole) and molluscs (cuttlefish and scallops). Excellent with chicken (almonds and saffron) and veal (scaloppine with saffron). Very delicate and tasty with legumes (chickpeas with saffron) and vegetables (carrots, leeks, pumpkin, potatoes, mushrooms and spinach).[\/vc_column_text][vc_empty_space height=”12px”][vc_empty_space height=”12px”]\n Buy our Saffron<\/span>\n <\/a>\t\t<\/div>\n\t<\/div>\n<\/div>\n\t\n\t\t\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row][vc_row css=”.vc_custom_1679307933090{padding-bottom: 0px !important;}”][vc_column]\n\t\n\t\t\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/div>\n\t\n\t\t\n\t\t\t\n\t\n \n But also great for...<\/span>\n <\/span>\n \t\t\t\t\t\n <\/span>Cheeses, desserts, focaccias<\/span><\/span>\n\t\t\t<\/h2>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space height=”3px”][vc_column_text]Delicate and aromatic in dairy-based recipes (ricotta, mozzarella, yogurt and kefir), saffron is extraordinary and refined in the organic cheese from alpine brown milk.<\/p>\nSurprising in desserts (saffron and chocolate cake, saffron and ricotta or saffron and almonds), saffron goes very well with pineapple and peaches. Exquisite in desserts (panna cotta, tiramisu and cr\u00e8me brul\u00e9e), saffron is unique ice cream!<\/p>\n
Also very interesting for the preparation of leavened products such as bread, pizza, focaccia and brioche with a distinctive aroma and warm golden colour that only saffron can give[\/vc_column_text][vc_empty_space height=”12px”][vc_empty_space height=”12px”]\n Try the Cheese with our Saffron<\/span>\n <\/a>\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"[vc_row content_placement=”middle” disable_background_image=”” content_text_aligment=”center” simple_background_image=”3791″ css=”.vc_custom_1683285857875{padding-top: 237px !important;padding-bottom: 310px !important;}” el_class=”modern-art-home-heading”][vc_column][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][vc_column_text] How to use Saffron can be used both in infusion and powder form. Infusion: immerse the pistils in a cup of […]<\/p>\n","protected":false},"author":1,"featured_media":3640,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":[],"_links":{"self":[{"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/pages\/4025"}],"collection":[{"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/comments?post=4025"}],"version-history":[{"count":7,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/pages\/4025\/revisions"}],"predecessor-version":[{"id":4086,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/pages\/4025\/revisions\/4086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/media\/3640"}],"wp:attachment":[{"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/media?parent=4025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
How to use<\/span><\/strong><\/h3>\nSaffron can be used both in infusion and powder form.<\/strong><\/p>\n\n- Infusion<\/strong>: immerse the pistils in a cup of water or broth or hot milk (about 60\/70 degrees with lid) for at least 45 minutes (the longer the infusion time, the better). Both the liquid and the pistils should be added at the end of cooking for a rich and intense aroma.<\/li>\n
- In powder<\/strong>: place the pistils in the baking paper, close and crush with a spoon or pestle. Use the powder thus obtained in the preparation of the dish, adding it halfway through cooking.<\/li>\n<\/ul>\n
[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][vc_empty_space height=”42px”][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][vc_column_text]<\/p>\n
Quantities<\/span><\/strong><\/h3>\nFirst and second courses: 8\/10 pistils per portion<\/p>\n
Ice cream: 1g x 3\/5 liters of milk<\/p>\n
Spoon desserts: 1g x 1.5 liters of milk<\/p>\n
[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][vc_empty_space height=”42px”][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1679307933090{padding-bottom: 0px !important;}”][vc_column]
\n\t\n\t\t\n\t\t\t\n\t\n \n Percorso Zafferano<\/span>\n <\/span>\n \t\t\t\t\t\n <\/span>Where is Saffron used?<\/span><\/span>\n\t\t\t<\/h2>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space height=”3px”][vc_column_text]Saffron is very versatile and ideal for the preparation of many tasty recipes. We offer some innovative ideas for the more curious who wish to explore new taste paths:<\/p>\nDelicious in first courses such as pasta (penne with saffron), risotto (risotto alla Milanese), gnocchi (radicchio and saffron) and soups (potato cream with saffron or shrimp and saffron). It goes well with fish (sea bass, red mullet, sole) and molluscs (cuttlefish and scallops). Excellent with chicken (almonds and saffron) and veal (scaloppine with saffron). Very delicate and tasty with legumes (chickpeas with saffron) and vegetables (carrots, leeks, pumpkin, potatoes, mushrooms and spinach).[\/vc_column_text][vc_empty_space height=”12px”][vc_empty_space height=”12px”]\n Buy our Saffron<\/span>\n <\/a>\t\t<\/div>\n\t<\/div>\n<\/div>\n\t\n\t\t\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row][vc_row css=”.vc_custom_1679307933090{padding-bottom: 0px !important;}”][vc_column]\n\t\n\t\t\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/div>\n\t\n\t\t\n\t\t\t\n\t\n \n But also great for...<\/span>\n <\/span>\n \t\t\t\t\t\n <\/span>Cheeses, desserts, focaccias<\/span><\/span>\n\t\t\t<\/h2>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space height=”3px”][vc_column_text]Delicate and aromatic in dairy-based recipes (ricotta, mozzarella, yogurt and kefir), saffron is extraordinary and refined in the organic cheese from alpine brown milk.<\/p>\nSurprising in desserts (saffron and chocolate cake, saffron and ricotta or saffron and almonds), saffron goes very well with pineapple and peaches. Exquisite in desserts (panna cotta, tiramisu and cr\u00e8me brul\u00e9e), saffron is unique ice cream!<\/p>\n
Also very interesting for the preparation of leavened products such as bread, pizza, focaccia and brioche with a distinctive aroma and warm golden colour that only saffron can give[\/vc_column_text][vc_empty_space height=”12px”][vc_empty_space height=”12px”]\n Try the Cheese with our Saffron<\/span>\n <\/a>\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"[vc_row content_placement=”middle” disable_background_image=”” content_text_aligment=”center” simple_background_image=”3791″ css=”.vc_custom_1683285857875{padding-top: 237px !important;padding-bottom: 310px !important;}” el_class=”modern-art-home-heading”][vc_column][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][vc_column_text] How to use Saffron can be used both in infusion and powder form. Infusion: immerse the pistils in a cup of […]<\/p>\n","protected":false},"author":1,"featured_media":3640,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":[],"_links":{"self":[{"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/pages\/4025"}],"collection":[{"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/comments?post=4025"}],"version-history":[{"count":7,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/pages\/4025\/revisions"}],"predecessor-version":[{"id":4086,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/pages\/4025\/revisions\/4086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/media\/3640"}],"wp:attachment":[{"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/media?parent=4025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- \n
- Infusion<\/strong>: immerse the pistils in a cup of water or broth or hot milk (about 60\/70 degrees with lid) for at least 45 minutes (the longer the infusion time, the better). Both the liquid and the pistils should be added at the end of cooking for a rich and intense aroma.<\/li>\n
- In powder<\/strong>: place the pistils in the baking paper, close and crush with a spoon or pestle. Use the powder thus obtained in the preparation of the dish, adding it halfway through cooking.<\/li>\n<\/ul>\n
[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][vc_empty_space height=”42px”][vc_column_text]
[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][vc_column_text]<\/p>\nQuantities<\/span><\/strong><\/h3>\n
First and second courses: 8\/10 pistils per portion<\/p>\n
Ice cream: 1g x 3\/5 liters of milk<\/p>\n
Spoon desserts: 1g x 1.5 liters of milk<\/p>\n
[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][vc_empty_space height=”42px”][vc_column_text]
[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1679307933090{padding-bottom: 0px !important;}”][vc_column]\n\t\n\t\t\n\t\t\t\n\t\n \n Percorso Zafferano<\/span>\n <\/span>\n \t\t\t\t\t\n <\/span>Where is Saffron used?<\/span><\/span>\n\t\t\t<\/h2>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space height=”3px”][vc_column_text]Saffron is very versatile and ideal for the preparation of many tasty recipes. We offer some innovative ideas for the more curious who wish to explore new taste paths:<\/p>\n
Delicious in first courses such as pasta (penne with saffron), risotto (risotto alla Milanese), gnocchi (radicchio and saffron) and soups (potato cream with saffron or shrimp and saffron). It goes well with fish (sea bass, red mullet, sole) and molluscs (cuttlefish and scallops). Excellent with chicken (almonds and saffron) and veal (scaloppine with saffron). Very delicate and tasty with legumes (chickpeas with saffron) and vegetables (carrots, leeks, pumpkin, potatoes, mushrooms and spinach).[\/vc_column_text][vc_empty_space height=”12px”][vc_empty_space height=”12px”]\n Buy our Saffron<\/span>\n <\/a>\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t\n\t\t\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row][vc_row css=”.vc_custom_1679307933090{padding-bottom: 0px !important;}”][vc_column]\n\t\n\t\t\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/div>\n\t\n\t\t\n\t\t\t\n\t\n \n But also great for...<\/span>\n <\/span>\n \t\t\t\t\t\n <\/span>Cheeses, desserts, focaccias<\/span><\/span>\n\t\t\t<\/h2>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space height=”3px”][vc_column_text]Delicate and aromatic in dairy-based recipes (ricotta, mozzarella, yogurt and kefir), saffron is extraordinary and refined in the organic cheese from alpine brown milk.<\/p>\n
Surprising in desserts (saffron and chocolate cake, saffron and ricotta or saffron and almonds), saffron goes very well with pineapple and peaches. Exquisite in desserts (panna cotta, tiramisu and cr\u00e8me brul\u00e9e), saffron is unique ice cream!<\/p>\n
Also very interesting for the preparation of leavened products such as bread, pizza, focaccia and brioche with a distinctive aroma and warm golden colour that only saffron can give[\/vc_column_text][vc_empty_space height=”12px”][vc_empty_space height=”12px”]\n Try the Cheese with our Saffron<\/span>\n <\/a>\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row content_placement=”middle” disable_background_image=”” content_text_aligment=”center” simple_background_image=”3791″ css=”.vc_custom_1683285857875{padding-top: 237px !important;padding-bottom: 310px !important;}” el_class=”modern-art-home-heading”][vc_column][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column width=”1\/2″][vc_empty_space height=”42px”][vc_column_text] How to use Saffron can be used both in infusion and powder form. Infusion: immerse the pistils in a cup of […]<\/p>\n","protected":false},"author":1,"featured_media":3640,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":[],"_links":{"self":[{"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/pages\/4025"}],"collection":[{"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/comments?post=4025"}],"version-history":[{"count":7,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/pages\/4025\/revisions"}],"predecessor-version":[{"id":4086,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/pages\/4025\/revisions\/4086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/media\/3640"}],"wp:attachment":[{"href":"https:\/\/percorsozafferano.com\/en\/wp-json\/wp\/v2\/media?parent=4025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- In powder<\/strong>: place the pistils in the baking paper, close and crush with a spoon or pestle. Use the powder thus obtained in the preparation of the dish, adding it halfway through cooking.<\/li>\n<\/ul>\n