{"id":1552,"date":"2023-07-31T08:28:04","date_gmt":"2023-07-31T06:28:04","guid":{"rendered":"https:\/\/elixar.it\/?p=1552"},"modified":"2023-10-15T16:34:31","modified_gmt":"2023-10-15T14:34:31","slug":"gianni-vinerbi","status":"publish","type":"post","link":"https:\/\/elixar.it\/de\/gianni-vinerbi\/","title":{"rendered":"Gianni Vinerbi &#8211; GUARDIAN OF THE SAFFRON"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-79fb870f wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:30%\">\n<h4 class=\"wp-block-heading\">Gianni and the saffron adventure<\/h4>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><em>\u201cFor over 20 years, I have grown and produced saffron with great attention to the quality and natural rhythms of the earth. Discovering cultures, cultivation and processing methods of this spice, I have traveled the world and I have met wonderful people who passed on their knowledge to me. In Italy, I am part of the consortium &#8222;Il Croco&#8220; of Pietro Perugino and nurseryman of the Italian Zafferano Association.\u201d<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:70%\">\n\t\t<figure class=\"wp-block-jetpack-videopress jetpack-videopress-player\" style=\"\" >\n\t\t\t<div class=\"jetpack-videopress-player__wrapper\"> <iframe title=\"VideoPress Video Player\" aria-label='VideoPress Video Player' width='500' height='281' src='https:\/\/videopress.com\/embed\/16hjP9rl?cover=1&amp;autoPlay=1&amp;controls=1&amp;loop=1&amp;muted=1&amp;persistVolume=0&amp;playsinline=0&amp;preloadContent=metadata&amp;useAverageColor=1&amp;hd=0' frameborder='0' allowfullscreen data-resize-to-parent=\"true\" allow='clipboard-write'><\/iframe><script src='https:\/\/v0.wordpress.com\/js\/next\/videopress-iframe.js?m=1674852142'><\/script><\/div>\n\t\t\t\n\t\t\t\n\t\t<\/figure>\n\t\t<\/div>\n<\/div>\n\n\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">For <em>Terre di Confine<\/em> (a farming venture in Umbria, Italy), Gianni is also responsible for declining the use of saffron in Gin and Beer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gianni&#8217;s rich experience leads him today to be Administrator of the agricultural estate La Violetta  (Molise, Italy). He tells us:<\/p>\n\n\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-79fb870f wp-block-group-is-layout-flex\">\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/Saffron.png?resize=300%2C300&#038;ssl=1\" alt=\"\" class=\"wp-image-2047\" srcset=\"https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/Saffron.png?w=300&amp;ssl=1 300w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/Saffron.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/Saffron.png?resize=200%2C200&amp;ssl=1 200w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/Saffron.png?resize=100%2C100&amp;ssl=1 100w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"has-text-color has-link-color has-large-font-size wp-elements-2506bd02762af8d1e98aaa9252c52b50 wp-block-paragraph\" style=\"color:#faeec2\">\u201cWe are involved in reawakening a productive context, it&#8217;s about making resurface traditions and ensuring the knowledge is not lost, but survives to be transmitted to the generations to come.&#8220;<\/p>\n<cite>Gianni Vinerbi<\/cite><\/blockquote>\n<\/div>\n\n\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text is-stacked-on-mobile\" style=\"grid-template-columns:40% auto\"><figure class=\"wp-block-media-text__media\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/pexels-sitorapicture-3768316.jpg?resize=1024%2C683&#038;ssl=1\" alt=\"\" class=\"wp-image-2093 size-full\" srcset=\"https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/pexels-sitorapicture-3768316.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/pexels-sitorapicture-3768316.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/pexels-sitorapicture-3768316.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/pexels-sitorapicture-3768316.jpg?resize=1200%2C800&amp;ssl=1 1200w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/pexels-sitorapicture-3768316.jpg?resize=600%2C400&amp;ssl=1 600w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/pexels-sitorapicture-3768316.jpg?w=1296&amp;ssl=1 1296w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<h4 class=\"wp-block-heading\">Saffron is the hidden actor of many great recipes<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Gianni tells us:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8222;In my <em>wanderings<\/em> I realized that saffron is very underrated. It is the supporting actor in many dishes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I greatly recommend adding a touch of saffron in the sweets. Have you ever tried in white cream or in the base of a crostata? Its unique savour turns your sweets into a real emotion\u201d.<\/p>\n<\/div><\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-media-text has-media-on-the-right is-stacked-on-mobile\" style=\"grid-template-columns:auto 17%\"><div class=\"wp-block-media-text__content\">\n<h4 class=\"wp-block-heading\">The tailor of the red gold<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">The saffron, also called the Red Gold, as it deeply colors food in a warm tonality, is one the the most precious spices of our world.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Its history began in Asia Minor, where the cultivation of this prized spice, mentioned in famous works such as Ovid&#8217;s Metamorphoses and Homer&#8217;s Iliad, began to be the protagonist of an intense trade towards Greece and Northern Africa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Today it is cultivated in a few parts of the world and in the central regions of Italy.<\/p>\n<\/div><figure class=\"wp-block-media-text__media\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"756\" height=\"1008\" src=\"https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/pexels-artem-meletov-11698157.jpg?resize=756%2C1008&#038;ssl=1\" alt=\"\" class=\"wp-image-2051 size-full\" srcset=\"https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/pexels-artem-meletov-11698157.jpg?w=756&amp;ssl=1 756w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/pexels-artem-meletov-11698157.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/pexels-artem-meletov-11698157.jpg?resize=600%2C800&amp;ssl=1 600w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/pexels-artem-meletov-11698157.jpg?resize=300%2C400&amp;ssl=1 300w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/pexels-artem-meletov-11698157.jpg?resize=150%2C200&amp;ssl=1 150w\" sizes=\"auto, (max-width: 756px) 100vw, 756px\" \/><\/figure><\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<blockquote class=\"wp-block-quote has-text-align-right is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"has-text-color has-link-color has-large-font-size wp-elements-d4d572243dee7956272662ec93785581 wp-block-paragraph\" style=\"color:#faeec2\"><em>&#8222;Having the right professionals at your side is essential, so the entreprise speaks the same language. This project is truly tailor-made so it adopts and fits well our territory.&#8220;<\/em><\/p>\n<cite>Gianni Vinerbi<\/cite><\/blockquote>\n\n\n\n<div class=\"wp-block-media-text has-media-on-the-right is-stacked-on-mobile\"><div class=\"wp-block-media-text__content\">\n<h4 class=\"wp-block-heading\">Attentive cultivation practices<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Saffron is obtained from the stigmas of the Crocus Sativus flower, belonging to the Iridaceae family of plants, Gianni tells us.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Its cultivation requires a particular process:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>First of all, check the soil where the bulbs will reside. It is in fact important to make sure that the chosen land is slightly clayey, untouched, not previously exploited by intensive agriculture, positioned at an altitude between 300 and 1000 meters above sea level, exposed to the south if possible and free of water stagnation.<\/li>\n\n\n\n<li>The preparation of the soil shall respect the micro-system that contains life (first 30 cm of earth).<\/li>\n\n\n\n<li>Planting the bulbs in a vegetative (dormant) state, between mid-July and early September.<\/li>\n\n\n\n<li>Between mid-October and November the harvest takes place, in the morning and by hand only, followed by the grazing, separation of the three coats of arms from the flower, also done manually and drying, within the same day.<\/li>\n\n\n\n<li>This is then followed by 30 days of conservation of the stigmas, during which the organoleptic profile is fixed&#8230;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Fundamental moment that will determine the quality of the final product, explains Gianni.<\/p>\n<\/div><figure class=\"wp-block-media-text__media\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/Saffron.png?resize=300%2C300&#038;ssl=1\" alt=\"\" class=\"wp-image-2047 size-full\" srcset=\"https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/Saffron.png?w=300&amp;ssl=1 300w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/Saffron.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/Saffron.png?resize=200%2C200&amp;ssl=1 200w, https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/Saffron.png?resize=100%2C100&amp;ssl=1 100w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>World expert of Saffron, Gianni Vinerbi is on his turf when it comes to growing saffron in the region of Molise, Italy&#8230; valorising the land and the product applications.<\/p>\n","protected":false},"author":144146929,"featured_media":2099,"comment_status":"open","ping_status":"open","sticky":false,"template":"wp-custom-template-tribe-posts","format":"standard","meta":{"_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[1424],"tags":[1803,1829,1791,1827,1793,1834,1795,1828,1833,1832,1826,1830,1831,1792,1812],"class_list":["post-1552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tribe-members","tag-emotion","tag-experience","tag-family-business","tag-farming","tag-food","tag-hand-made","tag-italy","tag-passion","tag-precious","tag-recipe","tag-saffron","tag-spice","tag-territory","tag-tradition","tag-well-living"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gianni Vinerbi - GUARDIAN OF THE SAFFRON - Elixar<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/elixar.it\/de\/gianni-vinerbi\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gianni Vinerbi - GUARDIAN OF THE SAFFRON - Elixar\" \/>\n<meta property=\"og:description\" content=\"World expert of Saffron, Gianni Vinerbi is on his turf when it comes to growing saffron in the region of Molise, Italy... valorising the land and the product applications.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/elixar.it\/de\/gianni-vinerbi\/\" \/>\n<meta property=\"og:site_name\" content=\"Elixar\" \/>\n<meta property=\"article:published_time\" content=\"2023-07-31T06:28:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-10-15T14:34:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/elixar.it\/wp-content\/uploads\/2023\/08\/Gianni.png?fit=660%2C380&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"660\" \/>\n\t<meta property=\"og:image:height\" content=\"380\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Jezz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jezz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"3\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/elixar.it\\\/de\\\/gianni-vinerbi\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/elixar.it\\\/de\\\/gianni-vinerbi\\\/\"},\"author\":{\"name\":\"Jezz\",\"@id\":\"https:\\\/\\\/elixar.it\\\/de\\\/#\\\/schema\\\/person\\\/9fe4d66269634bbb4fb122669b4d31ea\"},\"headline\":\"Gianni Vinerbi &#8211; 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