Zafferano dell’Aquila PDO is saffron obtained from the stigma of the Crocus Sativus L flower (Iridaceae family).

ZAFFERANO DELL’AQUILA PDO

CONDIMENT

Product Description

Zafferano dell’Aquila PDO is saffron obtained from the stigma of the Crocus Sativus L flower (Iridaceae family), cultivated in the Abruzzo Region, in central Italy.

Production area: The production zone of Zafferano dell’Aquila PDO includes a clearly defined area in the Province of L’Aquila in the Region of Abruzzo, within this area cultivation must take place on lands lying at an altitude of between 350 and 1,000 meters above sea level.

Appearance and Taste: It has a strong flavor and a crimson-red color, with an extremely intense aroma.

Origins: Saffron has been known for thousands of years, in fact Homer, Virgil and Pliny often mention it in their works as did Ovid in The Metamorphosis. It is mentioned in Egyptian scrolls dating from the II Century BC, in the Bible and in the IX and XII books of the Iliad. The Athenean Isocrates used to have his pillows perfumed with saffron before going to bed and Trojan women used it to scent the floors of their temples. Saffron has Asian origins and, according to historical sources, this spice was imported into Italy around the XIII or XIV century, by a Benedictine monk from Navelli (near L’Aquila). Finding a suitable habitat in Abruzzo, saffron soon became fundamental for the local market. Saffron contributed particularly to the development of the city of L’Aquila, exported in North and Central Europe.

Production: Saffron is produced with three orange or red stigmas in the corolla of the flower. The red stigmas give the saffron its yellow color and a distinctive taste to culinary preparations. The cultivation soil is prepared and then left to rest from November to August of the following year. During the month of August, the best bulbs are planted close together in one or two rows. Harvesting is carried out by hand during the flowering period, every morning at dawn in order to avoid the flowers opening with the sun. The stamens and the stigma are separated in the evening and then dried immediately over oak or almond-wood fires.

Gastronomy: Zafferano dell’Aquila PDO is a very precious spice, utilized in many traditional Italian dishes such as the Risotto alla Milanese and the preparation of meats and desserts. It should be stored in a glass jar and it’s possible to find it in powder.

Consorzio per la Tutela dello Zafferano dell'Aquila

Consorzio per la Tutela dello Zafferano dell'Aquila

Via Risorgimento, 3 Civitaretenga, 67020 Navelli (AQ)
0862 959163 - [email protected]
Website

RECIPES

RELATED

RISOTTO ALLA MILANESE

In the famous Risotto we taste the intense aroma and the yellow color of Zafferano dell’Aquila PDO.


Read more...

PRODUCTS

RELATED

ACETO BALSAMICO DI MODENA PGI

Aceto Balsamico di Modena PGI is the product obtained from grape must and wine vinegar refined for various periods of time in recipients made from precious wood.


Read more...

ACETO BALSAMICO TRADIZIONALE DI MODENA PDO

Aceto Balsamico Tradizionale di Modena PDO is balsamic vinegar obtained from the must of grapes typical of the province of Modena.


Read more...

ACETO BALSAMICO TRADIZIONALE DI REGGIO EMILIA PDO

Aceto Balsamico Tradizionale di Reggio Emilia PDO is balsamic vinegar obtained through fermenting and refining the cooked grape must, originating exclusively from the Province of Reggio Emilia.


Read more...

ZAFFERANO DELL’AQUILA PDO

Zafferano dell’Aquila PDO is saffron obtained from the stigma of the Crocus Sativus L flower (Iridaceae family).


Read more...

Italian Made Partners

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close