In order to use the saffron at its best we advise everyone to  let it to infuse in a cup of hot water or meat broth at least 2 hours before adding it to the dish you are going to serve.

It is a typical product made in the Natural park of VAL D’ORCIA.It goes back to the 13th century.Its properties and high qualities made it very popular.
During the years 1250 -1300 it reached its biggest diffusion and became a worldwide spice sold in the drugstores.Many people used it as if it was current  money and it was considered as important as the red gold.

Before starting to cook  put the saffron in a cup full of  hot broth and let it to infuse for 2 hours, then chop the onions and let them simmer in the melted butter, paying attention not to burn them!
Add the sausages all in pieces. When they are nearly cooked add the rice with a bit of broth till the rice is not completely done.10 minutes before serving it add the broth with the saffron and let it  cook at a very hot temperature for few minutes.
You can add  grated parmisan cheese or pecorino cheese on the top if you like it. 
 

Melt  the butter in a frying-pan and add the saffron.
Mix everything up gently. In the meanwhile cook the pasta. Put the mascarpone cheese in a bowl with pepper and  parmisan cheese. Mix everything properly in order to have a nice cream.
As soon as the pasta is ready put it in the bowl together with the mascarpone sauce. Only at  this time add the saffron mixed up with the melted butter and serve it very hot.
If the pasta is too dry you can add two spoonful of the same water you boiled the pasta in.
 

Put the saffron in a cup full of hot broth at least 1 hour before starting to cook and leave it to infuse.
Cut the leeks in very thin slices.Let them simmer in the butter and add hot broth only when the pasta is ready.
Pour the pasta in the frying pan and add the cream with the saffron broth.Let it cook for 5 minutes.Add the parmisan cheese at the end.
 

At least 1 hour before starting to cook put the saffron in a very hot cup of broth and let it to infuse.
Chop the onion and put it in a frying pan together with 60 gr. of butter and the beef pith.When the onion is ready add the wine and cook it. After 2-3 minutes add the rice. Once and a while add the broth:it helps the rice not to become sticky.Only when the rice is done add the saffron-broth. You should serve it warm with some parmisan cheese on the top.
 

Put the saffron and 1 spoonful of olive oil in  a saucepan full of salty water.When the water is boiling add the pasta.
When pasta is ready drain it and wash it in cold water. Put the pasta in a bowl and add all the other things properly chopped. Add olive oil and pepper at the end.
 

Put the lemon juice, the olive oil, the saffron, salt and pepper in a big saucepan with ¾ liter of water.
After 3-4 minutes add the meat properly chopped.
Let it cook for 20 minutes without the lid.Then add the slices of the onion, put the lid back and let it cook for about 40 minutes.
At the end add the cream, mix everything up and cook it for a while.
 

Put the saffron in a glass of warm water and leave it to infuse for 1 hour.
Cut the rabbit in small pieces and let it cook in olive oil adding salt and pepper.Chop the onion and add it to the rabbit with the garlic. Let it cook for  20 minutes and then add the saffron-water and the white wine.Let it cook till it is not ready.
 

Put the saffron in a glass full of hot water and leave it to infuse for 1 hour.Chop the onion and the garlic and let them simmer in the olive oil.
Cut the trippa in thin stripes and add the onion. Let it cook for a while.Add the saffron-water and if it needs add extra water in order to have a liquid sauce.Add salt and pepper.Let it cook and put the grated parmisan on the top before serving it.