Food pairing: Timorasso & quick Saffron Pasta

Saffron spaghetti in just 15 minutes? Yes, it’s possible – and the best part: this simple dish truly shines thanks to the quality of its ingredients. Be sure to use only the finest saffron (such as Albsafran from Sonnenbühl in the Swabian Alb), good butter, and pasta that absorbs the sauce well. With minimal effort, you’ll get maximum flavour.

Albsafran – the red gold of the Swabian Alb
Saffron at an altitude of 775 metres? It’s hard to believe, but the world’s most expensive spice has actually been growing in Sonnenbühl on the rugged Alb plateau since 2016: saffron (Crocus sativus). While the delicate purple flowers normally grow in warm regions such as Iran, here they can withstand stony soils and frosty nights of up to minus 25 degrees. This is made possible by the lime-rich Alb soil, which offers surprisingly good conditions – if the weather cooperates.

But cultivation remains a risk: an early onset of winter can destroy the harvest in a matter of hours. The approximately 20,000 flowers that have to be harvested by hand for just 100 grams of dried saffron make Albsafran a real treasure – regional, rare and of astonishing quality.


Recipe for 2 people:

A few strands of saffron (e.g. Albsafran)

1 tsp salt

30 g butter

250 g spaghetti

Freshly grated Parmesan, to taste

Preparation

Fill a large non-stick frying pan with 500 ml of water.
Add the salt and saffron strands. Tip: For more colour and flavour, grind the saffron in a mortar beforehand.
Bring the water to a boil and add the butter.
Once the butter has melted, add the spaghetti to the pan.
Cook over medium heat, uncovered, stirring occasionally.
Let the pasta cook until al dente and the liquid is almost completely absorbed. If the water evaporates too quickly, simply add a bit more.
Once there is no liquid left in the pan, add freshly grated Parmesan to taste and serve immediately.

To go with it: Timorasso – a rare indigenous grape variety from Piedmont

Never heard of Timorasso? No surprise. This ancient white grape variety hails from the Colli Tortonesi, the hills surrounding the small town of Tortona in Piedmont. Timorasso was once even a main component in Gavi – until the easier-to-grow Cortese grape pushed it aside.
By the 1980s, just three hectares of Timorasso remained – a story similar to that of Viognier in the northern Rhône.

Why? Timorasso can produce fantastic wines, but it’s anything but easy to work with:
It yields small harvests due to coulure and millerandage, buds early (making it vulnerable to late frosts), and grows vigorously, complicating canopy management. It’s also susceptible to grey rot and sunburn. On top of that, the berries often ripen unevenly, requiring careful selection in the cellar.

But those who give it the attention it deserves are rewarded – with concentrated, aromatic, age-worthy wines full of character.

The wine to pair with the dish

I have choosen the Derthona Timorasso 2023 from Cascina Penna-Currado – a new project by Luca Currado (formerly of Vietti). The wine is powerful, precise, and aromatic:
On the nose: saffron, apricot, gooseberry, pear, jasmine, orange blossom, chamomile

On the palate: creamy texture, tropical fruit, salty minerality, and a vibrant, fresh acidity

A perfect match for the saffron spaghetti – the aromas complement each other beautifully, the wine’s texture pairs wonderfully with the buttery sauce, and its acidity brings exactly the freshness the dish needs.

Conclusion


Quick to prepare, full of flavour, and paired with an exciting wine – this is simple yet sophisticated food pairing at its best.
The Albsafran adds regional depth and authenticity to the plate, while the Timorasso brings aromatic complexity to the glass. A combination that shows just how versatile wine and food can be – and how rewarding it is to try something new now and then.