The last drop of saffron

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Through a collaboration with Zafferano del Cardinale and the Scuola Politecnica di Design,   the qualities of saffron in the amorphous state (foams, gels and jellies) were analyzed and explored, in order to develop a collection of tools capable of bringing customers closer to this spice through unique and innovative culinary and sensory experiences.

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This project was developed in collaboration with Mina Basmaci and Eleonora Giordano