Italian Chef Matteo Bertoli recently developed vegan saffron bar Lingotto Di Zafferano which can substitute garnishes such as caviar, foie gras, and pancetta. The new product is made of Italian-grown saffron that is finely ground and mixed with loose cocoa butter. The mixture is poured into molds and tempered to take the shape of an ingot, or gold bar. The bar makes it easy to season with the notoriously difficult saffron spice, by grating it finely or in large grains or thin curls at the end of cooking. The spice can be used to season recipes, garnish dishes, and add flair to cocktails. It can also be used as a substitute for non-vegan foods that are often used to garnish or add a missing flavor or element to a meal, such as Lemon Capellini with Caviar which can use Zafferano as a substitute for the caviar by grating it into fine or large curls.

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