Zafferano - Linguine with saffron

Linguine with saffron, made from durum wheat semolina and wheat germ — a classic Italian pasta that gets its golden color and distinctive aroma from real saffron powder in the dough. The dough is rolled out thinly and then dried for 36 hours at a low temperature — gently enough to retain its structure and bite.

As it cooks, a warm, slightly floral aroma unfolds, revealing the use of genuine saffron even before the first bite. The linguine has enough character of its own to harmonize perfectly with delicate seafood: mussels in white wine sauce, prawns with garlic and lemon, or salmon with capers and dill are classic combinations. A dry Italian white wine—a Vermentino from Sardinia or a Soave Classico—is the ideal accompaniment.