The color of gold has been used to describe the culture and cuisine of Italy for centuries. The illuminated halos of gold in Renaissance paintings, the golden tiles of the mosaics of Ravenna and the chic boutiques of Milan’s Qaudrilatero d’Oro (Golden Triangle) have made the color gold an icon of Italian art and design. The golden balls of the Medici bankers were image makers long before branding became a market strategy and the gold merchants along the Ponte Vecchio, Florence’s bridge of bling, are indelible examples of the brilliance of Italian gold. The Doges of Venice wore stiff horn-like bonnets (corno ducale ) made of golden brocade and Italian chefs create culinary alchemy with golden grains of saffron flavored risotto and “liquid gold” from Italy’s extra virgin olive oils while fields of golden sunflowers have Italianophiles longing to bask under the Tuscan sun.
But perhaps the most dramatic symbol of Italian gold is not found in the Vatican museums or the jewelry shops of Florence and Rome but in the farmyards near Pisa where Paolo Parisi has taken the lowly egg and elevated it to the status of Italian gold. Parisi’s heritage bred Livornese chickens, fed on a foraged diet supplemented with scraps from the production of cheese from the goats on his farm, are said to produce an egg of such extraordinary flavor (sweet almonds) and texture that they carry a price tag of €8, or $11 for a half dozen. What makes this egg the richest egg in Italy? The fresh taste and a golden yolk that is softer and richer in fat than most with the capacity to incorporate three times the amount of air than the average yolk when whipped. This means that your pasta, zabione, custards and carbonara will be golden in flavor and appearance because of the creamy, buttery yolks of Parisi’s eggs.
To ensure proper delivery an eco-friendly package with a wrapping of organic fabric (embedded with small seeds of marjoram) to absorb shocks during transport was designed. A culinary jewel box for a golden Italian treasure.