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Feature

Saffron threads from prized variety from Abruzzo, D.O.P. certified
Produced by Cooperativa Agricola Navelli
Saffron threads give the best concentration of flavor
Soak in hot water for a few hours before adding to your risotto Milanese
A glass jar of 1 gr - 0.04 oz

Description

These are whole saffron threads, aka the tip of the stamen of the crocus flower. These saffron threads are precious and potent. Each individual tiny thread brings a waterfall of flavor. There is no mistaking the signature color and fragrance of this Zafferano dell'Aquila DOP. Saffron from L'Aquila, Abruzzo has a completely unique and inimitable flavor and aroma - with rich notes of dried fruit and flowers, and a hint of smokiness. 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, 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. 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 knew 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 now considered the best in the world. This saffron is harvested and processed entirely by hand by the Altopiano Cooperative of Navelli, a group of fewer than 100 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. 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".