What They Say


During today's class, the Chef Riccardo Marello prepared a shrimp risotto and a vegetable caponata using Atelier Madagascar's saffron.

Riccardo was really astounded by the quality of the product: he spoke of the intensity of its aromas and how its return is four times greater than saffron he had used before. He was extremely happy.

"An amazing product, with intense aromas, right from the moment you open the package. It has a great return, far superior to other saffron on the market, I'd say as much as four times greater. It is a precious ingredient of the finest quality! I used it for a shrimp risotto with vegetable caponata, and the result was extremely fragrant".

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