Zafferano Matteo Bertoli

Zafferano Matteo Bertoli is l&' a company that bears the name of a young entrepreneur from Brescia who grew up among his grandfather's vineyards and crops in the Fenili Belasi area. Matteo learned from an early age what the times and rhythms of nature are, but above all that it is she alone who decides if the labors of a farmer should be rewarded or thrown to the wind. Alongside this passion c&' it's l&' art: he studied at the Leonardo Artistic High School in Brescia and after graduating he enrolled at the Brera Academy. Two passions that then came together and that have led today to a unique creation, something extraordinarily artistic and gourmet: the Saffron Ingot.

Zafferano Matteo Bertoli: “Whatever you do, make

It's not just a &' idea, it's something tangible: Saffron Ingot, or gratable saffron. But let's take it one step at a time. When Matteo decided that he would cultivate, he bet on saffron, a crop not typical for the Travagliato area, where he decided to cultivate, but which seemed to grow well in that particular composition of soil that was so unfertile. It is the most expensive spice in the world and is often referred to as 'red gold', the stories of merchants and artists who have fallen in love with the spice are endless. After the first attempts, the saffron that grew was of extraordinary quality. And here is the &' lighting that transformed the &' saffron ingredient into something very, very gourmet and that has made it easily usable by everyone, not just chefs: create a saffron bar that can be grated on any plate easily and quickly. And when we say anything, we mean everything from appetizers to desserts, ice cream, snacks or

The Zafferano Lingotto: a rebel project, an

What is Saffron Ingot? #39 It is nothing more than saffron processed, ground and mixed with melted cocoa butter which, when poured into molds, takes the form of an ingot. Every single operation, from the collection of saffron flowers to the packaging of the finished product, is carried out by hand and meets the highest quality standards. All the products used are completely plant-based and therefore vegan-friendly.

Why this idea? Matteo thought of three things: the world leader of saffron is l&' Iran; the collective imagination associates saffron with historic yellow bags; saffron is used to make “Milanese risotto”. Hence the need to have an idea that allows us to find the alternative to these three points and then try to subvert the market and rebel against this system, managing to produce the spice in Italy and making sure that it can be used on any dish without being star cooks. To anyone who decides to buy his product, Matteo says that he should definitely not use it to make “Milanese risotto”, as the recipe requires that pistils be used in infusion and so it must be like this forever. Those who use Saffron Ingot must have fun using their imagination and experiment with new combinations.

A &' idea that was very popular in America. One day Matteo received, in fact, a message on Instagram from Hanane, the director of Éclat, a public relations agency in Los Angeles. She told him that the product looked interesting and that it could be highly appreciated in the United States. A partnership was born that led to an unexpected success overseas: today there are many events in which Matteo and his Lingotto participate. A &' an idea that some stars in the entertainment world also liked a lot, such as Michael Buble, who defined himself as really enthusiastic about this extraordinary creation