In the New York Times: Saffron from Navelli

Reading the New York Times photojournalist Susan Wright’s report on her saffron adventure in Navelli, as she “fanned out among the misty, violet-tinged fields and participated in the harvest,” brought us back to the times when we visited the Cooperativa Altopiano di Navelli ourselves. The saffron harvest in Navelli is a centuries-old tradition, kept alive…

The Most Flavourful Saffron

Saffron from l’aquila, in Abruzzo, is considered by many people to be the best in the world. In the 13th century, saffron – originally from Asia Minor and/or the Middle East – was brought to  Navelli, in the province of L’Aquila. Here, it found a perfect micro-climate, and today Navelli is still home to the…

Risotto zafferano and traditional balsamic vinegar

The whole saffron threads give to this risotto rich notes of dried fruit and flowers with a hint of smokiness. Vialone Nano is the perfect rice variety for this dish; it absorbs all the flavors and keeps them locked in its round grains. The best part of this recipe is finishing the creamy, golden risotto…

On Taste: Why is Saffron so Expensive?

“The most expensive food on earth costs more per ounce than silver.” This is how Max Falkowitz puts the preciousness of real saffron into perspective in his recent article on TASTE. As soon as we read this TASTE article, one thing came to mind: Gualtiero Marchesi’s iconic “Risotto Oro e Zafferano” dish, which actually includes a real…

Update from Saffron Country: Cinghiali, Fire, & Flavor

We just chatted with Gina from The Navelli Saffron Cooperative. We learned a few things and brushed up on our saffron facts: The cooperative (made up of less than 100 crocus farmers) produces 80 kilos of saffron every year. It takes 250,000 crocus flowers to produce about 1 kilo of saffron threads! This year a couple…