One of the best known and most refined spices, saffron has been used since ancient times and has also been cultivated in Liguria for some years.
Find out with us!

Friends of Pesto Fresco, this week we talk to you about Saffron, which, among the productions of Liguria, is particularly refined.
It is a spice that is appreciated at the table and is also an elixir of long life.

Saffron, especially in recent years, has seen successful growth in cultivation in Liguria, a land of the sea that, thanks to its ports and ancient trade, has established connections with the entire world.
It was precisely these connections and related exchanges that brought us the spices, which already in ancient times held such importance, especially in Liguria, that a city was named after them: La Spezia.

Saffron powder is a mine of valuable substances for the body because it counteracts aging, stimulates metabolism, promotes digestive functions and is a true ally in cooking.

What is Saffron?

But let’s take a step back. Saffron is a flowerthat is born in the fields in October, opens in the morning with the first rays of sunlight, and has a color that fades from lilac to purple.
Inside the corolla are three red threads, the stigmas, from which the yellow powder of Saffron is made. It is precisely the precious powder that we use to make dishes that are sure to be successful.

How is Saffron used?

It is very versatile, and from appetizers, to desserts, to unusual combinations, Saffron never ceases to amaze us.
We most commonly combine it with the neutral flavor of rice, which brings out all its nuances, because the porous grain absorbs the aroma perfectly.
Saffron is also very good for enhancing the seasonings of mildly flavored vegetables, such as zucchini.
It is particularly liked in combination with shellfish, whose sweetness goes perfectly with its pleasantly bitter flavor and intense aroma.
It gets along very well with white meats and we can safely say that it is a “friend” spice for almost any food.
And to give it a surprising twist, just add a pinch of it in the dough of leavened cakes.

Saffron should be used very sparingly, as a very small amount of powder gives off flavor and color in profusion.
Since it is thermolabile, like many other spices and herbs, it is advisable to add it to dishes just before removing them from the heat by mixing the powder well, but some people prefer to add it at the beginning of cooking.

How to revive Saffron stigmas?

• Put the stigmas in a small cup and pour some water or, if the recipe allows, milk or broth over them.
• Indicatively, calculate that to make 4-6 servings of risott,o a cup of coffee of very hot water is fine, but not too much to avoid compromising the organoleptic and nutritional qualities of saffron.
• After pouring the water, cover the cup with a saucer to retain the heat and aroma of the saffron. Crocin, a water-soluble substance found in large quantities in saffron stigmas, will impart the yellow-gold color to the water.
• Ideally, keep your cup in a water bath in very hot water, but never let it boil. It takes about a couple of hours for all the coloring and organoleptic properties of saffron to diffuse inside your cup.
• Once the stigmas are dissolved in the liquid, pour directly into the dish ce you are preparing.
  If you do not use it right away, it will keep for up to 48 hours stored in the refrigerator properly covered.

Some Ligurian artisans use this wonderful spice in modern and imaginative ways, such as in syrups, honey, jams, liqueur, and saffron ice cream.
Look for them on the web and in Ligurian specialty stores!

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