El  se caracteriza por su sabor amargo y su aroma; éstos provienen de sus componentes químicos picrocrocin y safranal. Por ello realza naturalmente el sabor original del plato al comensal.

Buen provecho...

 

 

 

                Work on this project is in the hands of Maria Jose San Roman from the restaurant in Alicante Monastrell.
The goal is a recipe book with ingredient always using saffron. Saffron is characterized by its bitter flavor, these come from its chemical components and safranal picrocrocin. So naturally enhances the original flavor of the dish to the diner.
Bon appetit ...