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  • Italiano

SAFFRON

Its pungent taste and its intense color make it an irreplaceable ingredient in the kitchen from appetizers to desserts, even if its strong are risottos, dishes based on fish and white meats.

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Description

Saffron is named “L’Aquila’s red gold” and it is considered, perhaps, the best saffron in the world. Saffron is obtened from Crocus Savitus’ stigmas, a variety of flower. This saffron is appreciate over the world for its distinctive thread shape, unusually pungent aroma, and intense colour. It has also appreciate for its healing properties.
Saffron, was probably first cultivated in or near  It slowly propagated in  Eurasia and was later brought North Africa and Spain. Saffron was first introduced to Italy by a Dominican monk, called Santucci.  He was born in Navelli (L’Aquila) and he believes that the native village were suitable for this farming.
The results were really excellent.
He obtained a high quality product, better than Spanish’s saffron. In 1840 there were The maximum production, 4000 quintals (882400 lb). Today the production is unfortunately more limited.
In 2005 Eupean Community recognized L’Aquila’s Saffron as a PDO (protected designation of origin). This identification is based on saffron’s organoleptic properties as unusually high crocin, picrocrocin, and safranal content. The taste is less bitter than the others.