Threads of pure Red Gold A-grade Persian Saffron hand processed in Italy, elegant glass-vase for preserving freshness and flavor, 2 GR. Hand Picked from the Persian highlands and further selected and processed in Italy. Pure A-grade Saffron from Iran, flavor and color to perfection. Use in Risotto, Paella, Rice, Lamb, Fish, Pasta, Pizzas. How to use the saffron stigmas in the kitchen: The most suitable way is to soak the stigmas for 40 minutes in warm water, broth or milk covering the container, and then pour it on the recipe always towards the end of preparation. Being very delicate and volatile scents and flavors, it is preferable not to cook to not let them evaporate. You can keep the infusion in the fridge for two days covered. Ideas of use of saffron: Monkfish with saffron cream: Cut into cubes the pulp of the fish, put in the oven with a drizzle of Extra Virgin Olive Oil, olives and little salt, bake for 20 minutes at 180 in a pan with a knob of butter, add the broth infused with part of the stigmas of saffron, emulsify adding little flour and adjust salt and white pepper. Serve the anglerfish with the cream and finish with toasted hazelnut grains. Pizza with Prosciutto and Mozzarella and Saffron, Ricotta and Cherry Tomatoes: Put the mozzarella cut into the infusion with a little milk and saffron. Roll out the pizza, put the cooked ham, the mozzarella, the tomatoes cut in half and bake. At the end add clump of fresh ricotta and serve.