Tag: saffron

Zucchini and saffron pasta – Italian Cuisine

First wash and wash the courgettes, then cut them in half (lengthwise) and then into fairly thin slices.
Then cook them in a large non-stick pan with salt and oil, with lid, for 10-15 minutes.

In the meantime, cook the pasta in abundant salted water: during cooking, take 1 ladle of water from the pasta pot and use it to dissolve saffron and parmesan, creating a creamy sauce.

Drain the pasta al dente and add it to the pan, making it jump quickly with zucchini and saffron cream.

The zucchini and saffron pasta is ready, serve it immediately.

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Saffron 3 cooks, the history of red gold in Italy – Italian Cuisine

It is the sachet par excellence of our cuisine, designed in 1935 by a brand that continues to enhance the qualities of saffron. With intuitions, enter the Italian costume

The history of saffron passes through Milan. And for his symbolic monument, the Duomo. There golden powder began to be used to give flavor and color to dishes many centuries ago. Already in 1450 Martino de Rossi, the famous chef of the Sforza, served many recipes enriched with saffron at the table of the noble Milanese because it made them more appetizing and digestible, not to mention the beautiful intense yellow color and the intoxicating scent that gave joy to the guests. And then there is the legend: that of Valerio from ProfondovalleFlemish painter who used dust to color the stained glass windows of the Cathedral in 1500. During his daughter's wedding, the chef at the banquet clumsily hit a bag containing saffron which, falling into the rice pot, magically colored the dish yellow, thus giving rise to the Milanese risotto.

The image is of an English painter

Five abundant centuries later, we are still talking about saffron which is clearly identified with the risotto par excellence, what Gualtiero Marchesi transformed into a timeless signature dish such as Rice, gold and saffron. And this is mainly due to a Milanese industry (obviously): Saffron 3 Chefs celebrating the 85th year of activity. In fact, the entrepreneur Gianni Mangini had already launched himself on the market two years earlier, but the very first sachets carried only his name and that of the grocer who sold it to the retailer. Only in 1935, thanks to the contribution of an English painter, was the graphic image studied with the chefs who, smiling in a row one behind the other, exhibit delicious dishes. The great adventure started on June 12th.

The sachet makes the difference

The product immediately differs from its competitors for its high quality, not by chance on the packaging of the time was the wording "guaranteed pure", in reference to the Royal Decree of 1936, which identifies as saffron only the apical part of the stylus, with the stigmas of the Crocus Sativus Linnaeus. In addition, it had to be sold in sealed envelopes bearing the indication of the Decree, that of the net weight, the name and headquarters of the preparatory company. But beyond the value of the product, the first great intuition was to create a sachet packaging capable of preserving over time all the organoleptic characteristics.

Collectibles

The success of Zafferano 3 Cuochi is also due to promotional and exhibition materials which over the years have become true collectibles, iconic and highly sought after. Just remember the wooden container for the saffron sachets in the shape of a pickup truck (1948), the various editions of metal boxes to expose the envelopes in the grocery stores at the end of the 50s and, again, the wooden houses to amaze the customer. What does not change is the special parchment which gently slips the powder out of the package. Not even a grain is wasted, and we would miss it: for a kilogram of dried saffron 150 thousand flowers and 500 hours of work are needed in total manual skill while with 20 flowers and 60 pistils you get a packet of Saffron 3 Chefs of 0.15 grams.

85 years of history in a saffron sachet – Italian Cuisine

It was way back in 1935 when Saffron 3 Chefs he created the first sachet of saffron powder as we know it today, or almost. And so are 85 the candles that blows out the June 12th the product of the company founded by Gianni Mangini in 1933.

If today a normal gesture appears open the saffron sachet to cook, for example, the classic saffron risotto, 80 years ago it was far from a foregone conclusion.
Back then saffron was a wanted grocery product: it was sold in bulk, complete with a pharmaceutical balance, since it has always been a rather exclusive item (Currently, 150,000 flowers and 500 hours of work are needed to obtain 1 kg of dried saffron).

Here the story begins …

At the beginning of the twentieth century there were several companies that worked saffron, used for centuries as a dye, in cosmetics and medicine, even before in the kitchen.

But Mangini's great intuition was to focus on food use, packaging a high quality saffron in sachets already dosed and ready for use. Luxury product, yes, of course, but also practical. From the beginning.

The very first bags they were sober, bearing only the name of the entrepreneur and that of the grocer who sold it to retail. The innovation of 1935 it was precisely to characterize them with the illustrated brand that we know today: thanks to the contribution of an English painter, the image is studied with the characteristic 3 chefs, evidently from three different corners of the world, to offer three dishes with a cloche that they suggest extraordinary delicacies.

Knowing the history of Italian companies of the past always has a certain charm. Rummaging through the papers of the 1900s, in fact, it emerges that to regulate the matter was a Royal decree of 1936, which identified only the apical part of the stylus as saffron, the one with the stigmas of the Crocus Sativus Linnaeus. The importances label it already emerged back then: in fact the wording "pure guaranteed" was reported in the packaging to underline the high quality.

Before and after the Great War

Quality was the guiding thread even in the dark years of the Great War.

The most extensive crops saffron in Italy at the time were in Central Italy, particularly in the province of L'Aquila. When northern Italy was separated from southern Italy and contacts with L'Aquila were interrupted due to the war, Mangini decided to temporarily suspend the activity, so as not to find himself offering an inadequate product compared to the usual standards.

And after the war, the rebirth and the blossoming of the creativity:
from the wooden container for the saffron sachets in the shape of a 1948 pickup truck, a toy loved by children, to metal boxes displayed in drugstores of the 1957, from wooden boxes as a small furnishing accessory to store small items from 1958, to the first innovative advertising posters from the 60s and 70s. All items today cult and collectible.

Over time, the certainty and safety of innovation and research, which have allowed over time to create blends of high and constant quality over time, with all the care, work and attention that are due to the flowers.
With 20 saffron flowers and 60 pistils you get a bag of Saffron 3 Chefs of 0.15 g and, add the real gourmands, also an excellent risotto, lasagna, aromatic bread and unusual sweet creams.

Barbara Roncarolo
May 2020