Saffron: gold in the kitchen between legend and flavour

Saffron, the gold that lights up contemporary cuisine

Saffron is much more than a simple spice: it’s an ingredient that brings uniqueness to every dish. Used across the globe — from Spanish paella to Milanese risotto — its vibrant colour and refined aroma make it a symbol of celebration and sophistication. Today, at a time when consumers are seeking authenticity and quality, saffron proves to be a precious ally in the kitchen. Just a few threads are enough to elevate a simple preparation into a memorable dish, thanks to its aromatic notes and ability to enhance even the humblest recipes.

A story between legend and reality

The history of saffron has deep roots in antiquity: known by Egyptians, Greeks, and Romans, it was used not only in cooking but also in medicine, cosmetics, and as a dye. One legend claims its name derives from the Arabic “Za’faran”, meaning “yellow”. In Italy, it spread during the Middle Ages through monastic orders and trade with the East, becoming a prized ingredient especially in aristocratic cuisine. Today, Italian saffron — grown in Abruzzo, Sardinia, and Tuscany — is considered among the best in the world, representing an unbreakable bond between land, tradition, and culture.

A recipe with saffron: creamy and fragrant risotto

The most iconic saffron dish remains risotto alla milanese. To prepare it, finely chop some onion and sauté it in butter, add Carnaroli rice and toast it. Deglaze with white wine and continue cooking by gradually adding hot broth. Halfway through, dissolve saffron threads in a bit of broth and stir them into the rice, which takes on a golden hue and enveloping aroma. Finish by stirring in butter and parmesan for a smooth and elegant texture. Though richer variations exist — with saffron, crispy speck or blue cheese — even in its simplicity this dish embodies the noble character of this unique spice.