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Tuscan cuisine and saffron

Tuscan cuisine and saffron
Tuscan cuisine and saffron

10-19 October in the provinces of Florence, Seina and Grosseto will organize the number of events dedicated to only one theme: The usage of spices in cooking, cosmetics and medicine. Saffron is going to be the “V.I.P.” of all the discussions. This plant is being cultivated on 50 farms of the region. The producers form Grosseto and Florence have invited everybody to the excursion around saffron plantations absolutely for free. Anyone can observe different stages of harvesting and processing of the spice. Along with that all the visitors can taste dishes with saffron. Around 35 Tuscan restaurants take part in the event and offer menus with saffron dishes. One can taste it both in the soup and in the cake.

The program also includes two seminars which will cover saffron topic. The ceremonial opening of the first seminar will be in Castello del Trebbio Santa Brigida, Florence on 11 October at 9:30 on Saturday morning. A week later Alberese, Grosseto will hold the second seminar – “The traditional products of Maremma: saffron”. The participants of the seminars will discuss the difficulties of the usage and processing of saffron in different spheres.

For ancient civilizations saffron was already known as a spice, medicine, perfume and paint. The very ancient signs of its usage have been found in Egyptian, Sumerian and Cretan written documents. Tuscany follows ancient traditions.


Date: 10/10/2008

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