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Lo zafferano sta conoscendo una vera e propria rinascita per quanto riguarda sia la produzione, sia l'utilizzo. Il fiore, dai cui pistilli si estrae la pregiata polvere gialla, viene coltivato da sempre più persone e utilizzato in cucina non solo per preparare risotti ma anche per prelibati dolci.
La nuova sfida culinaria l’ha lanciata Rolando Germani che, dalle sponde del Lago di Como, ha utilizzato la spezia pregiata per preparare ai suoi commensali anche del “Zaffaramisù”, una rivisitazione del più noto dolce al cucchiaio.
"La domanda è in continua crescita”, racconta Germani ad alcuni giornalisti che lo hanno raggiunto nella sua azienda agricola a Faloppio aggiungendo: “Nel 2013 abbiamo avviato la produzione di questa spezia con la coltivazione di 145'000 bulbi e in novembre abbiamo avuto il primo raccolto”. Un raccolto pregiato, utilizzato a “tutto tondo” in cucina e per i clienti più esigenti la famiglia Germani propone un lungo e gustoso percorso gastronomico tutto da scoprire…
ANSA/bin
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