Madrid Researchers’ Night 2025: Celebrating the Science of Gastronomy
On September 26th, during the “Madrid Researchers’ Night 2025” Massimiliano D’Innocenzo (University of L’Aquila, and President of the Consortium for the Protection of L’Aquila Saffron PDO) and Bernardino Muñoz Valades (URJC EULiST Local Office) presented The EULiST Alliance. The divulgative session, themed “Science of Gastronomy,” featured Mr. D’Innocenzo discussing the history of L’Aquila saffron.
Saffron serves as a vibrant thread weaving together the historical and culinary heritage of both Spanish and Italian societies. Its cultivation and use in traditional dishes have shaped local identities for centuries, symbolizing not only agricultural excellence but also cross-cultural exchange and shared Mediterranean traditions. The presence of saffron in emblematic recipes—from Spanish paella to Italian risotto alla milanese—highlights its role in celebrating regional diversity while fostering a sense of community rooted in gastronomy and history.
This initiative not only strengthens research and educational opportunities but also enriches regional identity and economic development, illustrating how European cooperation can pave the way for resilient, forward-thinking societies.
As a special finale to the event, Massimiliano D’Innocenzo led a saffron tasting featuring mozzarella pearls with salt and saffron, “gassosa alla zafferano”, and ricotta cheese with saffron, sugar, and liquor. This experience allowed attendees (students, staff and general public) to discover the unique qualities of local saffron and deepen their appreciation for its cultural and gastronomic significance in the region, further strengthening the bond between the university, society, and the local territory.
Local authorities such as the Mayor of the city of Aranjuez, the URJC Rector and the representatives from the Scientific and Innovation Culture Office highlighted the excellent opportunity to strengthen links between science, technology and society with initiatives like this.
