Saffron is a spice reminiscent of the ages. It is exotic and mysterious, a mixture of Asia and the Mediterranean, like Piazza San Marco and the Ponte Rialto of Venice.

The Venetian kitchen is interlaced with spices. Local vegetables and fish are marinated with ‘agro-dolce’ baths of warm vinegar, and allowed to mingle before being served on platters arranged on the time-worn wooden cupboards of ‘osterie’ tucked away in the narrow alleyways surrounding the fish market of this floating city.

The use of sweet and sour marinades is an inspiring kitchen technique, giving depth of flavor and color to the most basic of ingredients. The mineral-gold aroma of saffron is enhanced by white wine vinegar. Saffron infused vinegar is one of my favorite cupboard essentials.

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