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 most flavorful saffron.
Saffron from L’Aquila is the only European DOP certified saffron.
This saffron is harvested and entirely hand processed by the Altopiano Cooperative of Navelli. When the flowers bloom, they are picked before dawn. Then, the threads (which are just the stamens of the flower) are separated and dried over a low-burning wood flame.
This saffron is real.
250,000 flowers are required to produce 1 kilo of saffron threads, making this spice both the most expensive and one of the most defrauded in the world.
Saffron adds a potent kick and vibrant gold color to anything from risotto alla milanese, paella, roasted meat and fish, bouillabaisse, or even desserts.