Cultura i etnologia del safrà a la Conca
Durant el 2021 AROMIS ha realitzat una campanya d’accions per tal de difondre la cultura i la etnologia del safrà a la Conca. En aquest sentit es…
Our project stems from the excitement to produce saffron in the Conca de Barberà region again, as it used to be from medieval times on. Saffron from the Baixa Segarra, traded in Santa Coloma de Queralt and produced mainly in Rocafort de Queralt, was considered one of the best and most expensive in the world thanks to its aromas and flavours.
We have motivated more than twenty farmers to plant and harvest saffron, the so-called one-day flower, with the passion to make ours the best saffron.
The same passion that inspires us to love our land and its products.
We use saffron in our rice. That’s the good luck to have the best saffron in the world, proximity cook, km 0.
Ramon MartíEl Llagut, de Tarragona
Saffron is a basic product in Slow Food cuisine, especially when we can have it in proximity, made by our friends farmers in the Conca.
Xavier FabraLa Quinta Forca (Casafort - Nulles)
Durant el 2021 AROMIS ha realitzat una campanya d’accions per tal de difondre la cultura i la etnologia del safrà a la Conca. En aquest sentit es…
Saffron, en anglais. Il est appelé une actrice américaine américanisée, Morgana, très beau – pas vrai? – et qui accumule une filmographie qu’il a réuni. A l’origine…
Du dimanche 19 au mardi 21, vous trouverez avec le Forum gastronomique de Gérone notre nouvelle ligne EXPÉRIENCE SAFRÀ. Parce que le safran est notre passion, une…