Zafferano Matteo Bertoli

Saffron Matteo Bertoli is the company that bears the name of a young entrepreneur from Brescia who grew up among the vineyards and the crops of his grandfather in the area of Fenili Belasi. Matteo learned from a young age the times and rhythms of Nature, but above all that it is only She who decides whether the hard work of a farmer should be rewarded or thrown to the wind. Alongside this passion, there is art: he studied at the Leonardo Artistic High School in Brescia and after graduation, he enrolled at the Brera Academy. Two passions that then came together and led today to a unique creation, something extraordinarily artistic and gourmet: the Saffron Lingotto.

Saffron Matteo Bertoli: "Whatever you do, make it very gourmet"

It is not just an idea, it is something tangible: the Saffron Lingotto, that is grateable saffron. But let's take a step back. When Matteo decided he would cultivate, he bet on saffron, a non-typical crop for the area of Travagliato, in Lombardy, where he decided to cultivate, but which seemed to thrive in that particular composition of soil that was so low in fertility. It is the most expensive spice in the world and is often referred to as “red gold”; the stories of merchants and artists who fell in love with the spice are endless. After the first attempts, the saffron that grew was of extraordinary quality. And here is the revelation that transformed saffron from an ingredient into something very, very gourmet and made it easily usable by everyone, not just by chefs: to create a saffron bar that can be grated onto any dish easily and quickly. And when we say any, we mean from appetizers to desserts, on ice creams, snacks, or even cocktails.

The Saffron Lingotto: a rebellious project, an American love

What is the Saffron Lingotto? It is nothing more than processed saffron, ground and mixed with melted cocoa butter which, when poured into molds, takes the shape of a lingotto. Every single operation, from the harvesting of saffron flowers to the packaging of the finished product, is done by hand and meets the highest quality standards. All products used are completely plant-based and therefore vegan-friendly.

Why this idea? Matteo thought of three things: the world leader in saffron is Iran; the collective imagination associates saffron with the historic yellow packets; saffron is used to make "risotto alla milanese". From this, the need arose to have an idea that allows for an alternative to these three points and therefore try to overturn the market and rebel against this system by managing to produce the spice in Italy and ensuring it can be used on any dish without needing to be a starred chef. Anyone who decides to buy his product, Matteo says, should absolutely not use it to make "risotto alla milanese", as the recipe calls for using the stigmas in infusion, and so it should be forever. Those who use the Saffron Lingotto must have fun using their imagination and experimenting with new combinations.

An idea that has been very well received in America. One day Matteo received a message on Instagram from Hanane, the director of Éclat, a public relations agency in Los Angeles. She told him that the product seemed interesting and could be very much appreciated in the United States. A partnership was born that led to unexpected success across the ocean: there are many events today in which Matteo and his Lingotto participate. An idea that has also been greatly appreciated by some stars of the entertainment world, such as Michael Bublé, who expressed his genuine enthusiasm for this extraordinary creation.