On Taste: Why is Saffron so Expensive?

“The most expensive food on earth costs more per ounce than silver.” This is how Max Falkowitz puts the preciousness of real saffron into perspective in his recent article on TASTE. As soon as we read this TASTE article, one thing came to mind: Gualtiero Marchesi’s iconic “Risotto Oro e Zafferano” dish, which actually includes a real…

Update from Saffron Country: Cinghiali, Fire, & Flavor

We just chatted with Gina from The Navelli Saffron Cooperative. We learned a few things and brushed up on our saffron facts: The cooperative (made up of less than 100 crocus farmers) produces 80 kilos of saffron every year. It takes 250,000 crocus flowers to produce about 1 kilo of saffron threads! This year a couple…

Risotto zafferano and traditional balsamic vinegar

The whole saffron threads give the rich notes of dried fruit and flowers with a hint of smokiness, and Vialone Nano rice absorbs all the flavors and keeps them locked in its round grains. But the best part of this recipe is finishing the creamy, golden risotto with drops of traditional balsamic vinegar extra vecchio, aka…