…”Since ancient times in Montalcino there were news about saffron cultivation, croco sativus. Giovanni Botti, judge and public notary in Florence, in 1593 went to Montalcino on behalf [...]
Saffron has been grown in Val d’Orcia since the Middle Ages and it was exported mainly to Germany. In 1857, during the Tuscan agrarian exhibition Clemente Santi – one of the fathers [...]
Prepares a dough with 300 gr. flour, 60 gr. of fresh butter, two eggs, a pinch of saffron, salt and pepper. Put the dough in the fridge for half an hour. In a pan, preferably earthenware, [...]
In a pan melt the butter with white onion finely chopped. When it starts to brown add cream and 0.10 gr. saffron and half a cup of hot water where previously (one hour) the stigmas were [...]
Place in a baking pan 250 gr. of cream and let it warm over low heat, add 0.10 grams. of saffron, salt and pepper. Cook ravioli, drain and mix them with the sauce adding some saffron.
10 scampi quite large, 150 gr. of green beans, 300 gr. potato, leek, a knob of butter, 1 dl. cream, 1 spoon of greek yogurt and 0.10 grams of saffron. Boil potatoes and green beans and cut them [...]
Wash 500 grams of potatoes and cook in salted water, drain, peel and chop finely. Add flour, salt and egg. On a pastry board, work carefully the dough until is ready and cut it into long strips, [...]
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