The recipes for Risotto and Ciambellone cake with Itria saffron

Itria saffron, produced in Turri, is a valuable aid in the kitchen, a spice used to season and enhance the flavours of a number of recipes.

Recipe for Risotto with Mushrooms


  • 500 gms of rice
  • 300 gms of porcini mushrooms
  • half a cup of olive oil
  • half a clove of garlic
  • half a cup of tomato sauce
  • a sachet of Itria saffron
  • 4 spoons of grated Sardinian pecorino cheese
  • Salt to taste


Pour the oil in a pan and fry the garlic and the mushrooms cut into strips. When everything is well browned, add salt to taste.
Add the tomato and dilute with a ladle of hot water.
Add the rice and continue stirring, then dilute with warm water and add salt to taste.
Finish cooking and dissolve the Itria saffron in the ladle, add the pecorino cheese, stir and serve hot.

Recipe for Ciambellone


  • 300 gms of ricotta cheese
  • 300 gms of flour
  • 250 gms of sugar
  • 3 eggs
  • the grated zest of one orange
  • the grated zest of one lemon
  • a sachet of baking powder
  • a sachet of Itria saffron
  • granulated sugar

  • Preparation

    Mash the ricotta with a fork.
    Stir in the sugar, the grated lemon and orange rind, the eggs and the Itria saffron dissolved in a glass of lukewarm orange juice, the flour and baking powder. Mix well and pour into a greased and floured mould. Brush a little of the Itria saffron dissolved with orange juice on the cimabellone and then sprinkle with granulated sugar.
    Bake in a preheated oven.