Excluding tax & shipping
Soak the threads for a few hours before cooking, and use them to add rich flavor and vibrant gold color to tagliatelle with vegetables, gnocchi, couscous, paella, roasted meat and fish, and bouillabaisse. L’Aquila saffron is the key ingredient in risotto milanese, a simple dish flavored with saffron and Parmigiano Reggiano. It is extremely versatile and is also widely used in Middle Eastern cooking, as well as desserts like orange pound cake or Persian sweet rice pudding.
Thanks to its high level of antioxidants and essential minerals, saffron is believed to have a number of medical uses as well, as a natural antidepressant and even as an aphrodisiac.
Saffron is originally from Asia Minor; according to legend, in the 13th century it was brought from Spain to Navelli, a small town in the province of L’Aquila, by a Dominican friar. He was an agricultural expert who know the plant would flourish in his hometown, with its rich, permeable soils, mild summers and rainy springs. In Navelli, saffron has found its ideal micro-climate; it is the only European DOP certified saffron, and is now considered the best in the world.
DOP Navelli saffron is harvested and processed entirely by hand by the Altopiano Cooperative of Navelli, a group of fewer than 100 crocus farmers. When the flowers bloom in October, they are harvested before dawn while the bulbs are closed, so as not to lose any of the stamen’s powder. Each day after picking, the threads are separated by hand and immediately dried over a low-burning fire of neutral wood, like almond or oak, that won’t alter the flavor.
Roughly 250,000 crocus flowers are required to produce one kilo of saffron threads. This is tiring, painstaking work that demands an incredible level of attention and dedication - but the result is an extraordinary product that truly deserves to be called “L’Oro Rosso di Navelli” - the Red Gold of Navelli.
"Zafferano dell'Aquila has spoiled me utterly and completely. Its warm heady scent is intoxicating, and the color is glorious. From the second I opened the shipping box I knew I had something special. It makes me proud to be Abruzzese!!" — Adri Barr Crocetti