Zafferano dell’Aquila PDO is saffron obtained from the stigma of the Crocus sativus L., a plant belonging to the Iridaceae family.
Production Method
The Crocus is a small flower with six petals, varying from lilac to violet in colour. A scarlet red filament lies within the corolla, ending in three orange or red stigmas which are used to produce the saffron; there are two shorter yellow stigmas which have no commercial value because they have neither fragrance nor flavour. The red stigmas contain crocin, which give the saffron its yellow colour and a distinctive taste to culinary preparations. The cultivation soil is prepared and then left to rest from November to August of the following year. The bulb, which is germinated the previous year, reproduces in spring, generating two new bulbs. During the month of August, the best bulbs are planted close together in one or two rows. Harvesting is carried out by hand during the flowering period - from mid-October to the first fortnight of November - every morning at dawn, so as to avoid the flowers opening with the sun. The stigma, which have a very distinctive sharp fragrance, are dried over oak or almond wood embers on the same day they are harvested.
Appearance and Flavour
Zafferano dell’Aquila PDO has a strong flavour and a crimson-red colour, with an extremely intense aroma.
Production Area
The production area of Zafferano dell’Aquila PDO is within numerous municipalities in the Province of L’Aquila, particularly on the Plateau of Navelli, in the Abruzzo region.
History
Saffron was first cultivated in Asia. According to historical sources, this spice was imported to Italy in around the XIII or XIV century, by a Benedictine monk from Navelli. Finding a suitable habitat in Abruzzo, saffron soon became fundamental for the local market, so much so, that it earned the name “Gold vermeil”. Saffron contributed particularly to the development of the city of Aquila, being at the centre of important commercial trading with populations of Central and Northern Europe.
Gastronomy
Zafferano dell’Aquila PDO is best kept in a glass jar and in a dry place away from direct light and humidity. If stored correctly, its characteristics remain unchanged for several years. It is a highly esteemed and sought-after spice, used to give flavour and fragrance to many Italian dishes: from first courses like Risotto Milanese, to saffron lamb cutlets and a range of desserts. To use Zafferano dell’Aquila PDO whole it must be soaked in a little hot stock or cooking water for a few hours before using, while saffron powder, bought in tiny packets, can be added almost at the end of the cooking time. 10 mg of saffron is enough for four people.
Distinctive Features
Zafferano dell’Aquila PDO is the product of a territory characterised by a good percentage of active limestone, organic substances and potassium. These qualities contribute to giving this product the unique characteristics which distinguish it from other similar products. Around 200.000 flowers are necessary to produce one kilogramme of Zafferano dell’Aquila PDO, as well as 500 hours of work. In fact, it is the laborious collection and processing of this product that justifies its high price.
