{"id":4200,"date":"2023-07-31T08:28:04","date_gmt":"2023-07-31T06:28:04","guid":{"rendered":"https:\/\/elixar.it\/gianni-vinerbi\/"},"modified":"2024-10-07T07:54:43","modified_gmt":"2024-10-07T05:54:43","slug":"gianni-vinerbi","status":"publish","type":"post","link":"https:\/\/elixar.it\/it\/gianni-vinerbi\/","title":{"rendered":"Gianni Vinerbi &#8211; GUARDIANO DELLO ZAFFERANO"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 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 e l&#8217;aventura del zafferano<\/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>\u201cPer oltre 20 anni nella mia azienda ho coltivato e prodotto, con grande attenzione alla qualit\u00e0 e ai ritmi naturali della terra, zafferano. Alla scoperta di culture, metodi di coltivazione e lavorazione di questa spezia ho girato il mondo e incontrato splendide persone che mi hanno trasmesso il loro sapere. In Italia sono parte del consorzio Il Croco di Pietro Perugino e vivaista dell\u2019Associazione Zafferano Italiano.\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<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Per <em>Terre di Confine<\/em> (azienda agricola in Umbria, Italia), Gianni si occupa anche di declinare l\u2019utilizzo dello zafferano all\u2019interno di Gin e Birra.<\/p>\n\n<p class=\"wp-block-paragraph\">La ricca esperienza di Gianni lo porta oggi ad essere Amministratore della tenuta agricola La Violetta (Molise, Italia). Racconta:<\/p>\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-6c531013 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-1 wp-block-paragraph\" style=\"color:#faeec2\">\u201cCi occupiamo di risvegliare un contesto produttivo, di recuperare la memoria per far si che questa conoscenza non vada perduta, ma sopravviva e sia trasmessa alle generazioni a venire.&#8221;<\/p>\n<cite>Gianni Vinerbi<\/cite><\/blockquote>\n<\/div>\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\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\">Il zafferano \u00e8 l&#8217;attore nascosto di tante grande ricette<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Gianni ci dice:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Nel mio <em>girovagare<\/em> ho capito che lo zafferano \u00e8 molto sottovalutato. \u00c8 l\u2019attore non protagonista di molti piatti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Consiglio vivamente di aggiungere un pizzico di zafferano nei dolci. L\u2019avete mai provato nella crema pasticciera o alla base della crostata? Il suo sapore unico rende il dolce una vera emozione.\u201d<\/p>\n<\/div><\/div>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\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\">Il sarto del&#8217;oro rosso<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Lo zafferano, anche chiamato Oro Rosso poich\u00e9 ne ricorda il colore, \u00e8 una delle spezie pi\u00f9 preziose al mondo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La sua storia nasce in Asia Minore, dove la coltivazione di questa spezia pregiata, citata in famose opere come le Metamorfosi di Ovidio e l\u2019Iliade di Omero, inizia ad essere protagonista di un intenso commercio verso la Grecia e l\u2019Africa settentrionale.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Oggi viene coltivato in diverse parti del mondo e nelle regioni centrali d\u2019Italia.<\/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<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\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-2 wp-block-paragraph\" style=\"color:#faeec2\"><em>&#8220;Avere accanto i giusti professionisti \u00e8 essenziale, affinch\u00e9 la realt\u00e0 parli lo stesso linguaggio. Questo progetto \u00e8 un vero e proprio lavoro sartoriale sul territorio.\u201d<\/em><\/p>\n<cite>Gianni Vinerbi<\/cite><\/blockquote>\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\">Un attentiva cultivazione<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Lo Zafferano si ottiene dagli stimmi del fiore del Crocus Sativus, appartenente alla famiglia delle piante Iridacee, ci racconta Gianni.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La sua coltivazione richiede un particolare processo:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u2022 In primis la verifica del terreno dove risiederanno i bulbi. In primis la verifica del terreno dove risiederanno i bulbi. \u00c8 infatti importante accertarsi che la terra prescelta sia poco argillosa, intonsa, non sfruttata precedentemente da agricoltura intensiva, posizionata ad un altitudine tra i 300 e i 1000 metri sul livello del mare, esposta a sud possibilmente e priva di ristagni idrici.<\/li>\n\n\n\n<li>La preparazione del terreno, nel rispetto del micro-sistema che racchiude la vita (primi 30 cm di terra).<\/li>\n\n\n\n<li>La messa a dimora dei bulbi in stato vegetativo (dormiente), tra la met\u00e0 di luglio e l\u2019inizio di settembre.<\/li>\n\n\n\n<li>Tra la met\u00e0 di ottobre e quella di novembre avviene la raccolta, di mattina e a mano unicamente, seguita dalla sfioratura, separazione dei tre stemmi dal fiore, anch\u2019essa fatta manualmente e l\u2019essiccazione, nell\u2019arco della stessa giornata.<\/li>\n\n\n\n<li>Seguono poi 30 giorni di conservazione degli stimmi, durante i quali si fissa il profilo organolettico&#8230;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Momento fondamentale che determiner\u00e0 la qualit\u00e0 del prodotto finale, spiega 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>Esperto mondiale di zafferano, Gianni Vinerbi \u00e8 in campo quando si tratta di coltivare lo zafferano nella regione del Molise, in Italia&#8230; 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