The present project, promoted by the Municipality of San Gimignano and Vetrina Toscana, stems from the desire to re-evaluate the saffron production in the province of Siena. In an attempt to research its culinary and cultural value, a book is in progress that's entirely dedicated to the Tuscan "red gold": a visual story that starts from the encounter with producers and the raw material, and includes historical insights and traditional and non-traditional recipes. Those proposed on this page are only the first of a series of meetings with some of the protagonists of the world of food and restoration in Tuscany, and they reveal the creative processes at the base of precious exceptional dishes of the territory.
RISTORANTE PS CERRETO GUIDI
CHEESECAKE ALLO ZAFFERANO
Chef: Stefano Pinciaroli
RISTORANTE CUM QUIBUS
GNOCCHI AL PROFUMO DI BOSCO E ZAFFERANO
Chef: Alberto Sparacino
RISTORANTE LA TAVOLA DI GUIDO
FLAN DI TOPINAMBUR CON CREMA DI VERDURE E ZAFFERANO
Chef: Guido Haverkock
OSTERIA LA GRAMOLA
CANTUCCINI AL PROFUMO DI ZAFFERANO
Chef: Cecilia Dei
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