LO ZAFFERANO

The Saffron is a spice that is ancient history. Known since ancient times in Asia Minor, where apparently were used to dye fabrics and objects in glass, then they discovered the use food and medicine. Around 1200 appeared in Italy, it seems by a Dominican friar, where his crop was very successful, especially in Tuscany. Florence and Siena were the areas of greatest production. The stigmas were a precious commodity exchange sought, and the flowers were used to decorate the tables of sumptuous banquets. "Crocus Sativus" is the name of scentifico plant. The bulb is buried in the first days of September on deep furrows beautiful. Towards the middle of October begins flowering. The flowers, a beautiful purple color loading and having intense, intoxicating, are collected every day. From them off the three red stigmas that once dry facts, constitute the Saffron pure. The Saffron is obtained by removing by hand 200-500.000 stigmas about his blue flower is why perhaps costing nearly as much as gold. It has a slightly bitter flavor and yellow-orange. Need to give color to foods and insaporirle. It 'an essential ingredient of paella and risotto Milanese. Before using the filaments of saffron, spezzettateli Place soaked in hot water and filtered, the liquid obtained is poured on dishes, saffron powder instead should be dissolved in hot water before use. If you cook eggs boiled in water are obtained with saffron yellow eggs to decorate Easter table. It has sedative properties, then good for the anxious and for those who suffer from difficult digestions.

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