Description
Zafferano dell’Aquila PDO is saffron obtained from the stigma of the Crocus sativus L., a plant belonging to the Iridaceae family.
Production Area
The production area of Zafferano dell’Aquila PDO is within 13 municipalities in the Province of L’Aquila, mostly situated on the Plateau of Navelli, in the Abruzzo region.
Production Method
The Crocus sativus L. is a small pink-violet flower with six petals. There is a white filament inside the corolla, ending in three scarlet red stigmas which are used to produce the saffron. The red stigmas contain crocin, which give the saffron its yellow colour and a distinctive taste to food. 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. In August the best bulbs are planted close together in one or two rows. Harvesting is carried out by hand during the flowering period, which lasts from mid-October to the first fortnight of November; the flowers are picked every morning at dawn in order to avoid the flowers opening in the sun. The stamens and stigma are separated from the flowers the same evening, and then dried immediately over oak or almond-wood fires.
Appearance and Flavour
Zafferano dell’Aquila PDO is crimson-red and has a decisive flavour and an extremely intense aroma.
History
Saffron was first cultivated in Asia. According to historical sources, this spice was imported to Italy by a Benedictine monk from Navelli in around the 13th to 15th century. Finding a favourable habitat in Abruzzo, saffron soon became fundamental for the local market, so much so that it earned the name “Gold vermeil”. Saffron especially contributed to the development of the city of Aquila, as it was at the centre of important commercial trading with populations of Central and Northern Europe.
Gastronomy
Zafferano dell’Aquila PDO keeps best in a glass jar, stored in a dry place away from sources of light and humidity. If stored correctly, its characteristics will remain unchanged for several years. It is a highly esteemed and sought-after spice and is used to enhance and aromatise the flavour of many Italian dishes, from first courses like Risotto Milanese, to main courses such as saffron lamb cutlets, and desserts. To use strands of Zafferano dell’Aquila PDO, they must first be soaked in a little stock or cooking water for a few hours, while saffron powder, sold in tiny packets, can be added almost at the end of the cooking time; 10 mg of saffron is enough for four people.
Marketing
The product is marketed as Zafferano dell’Aquila PDO, either as powder or in strands. It is available year-round and sold in small paper packets or small jars made of glass or other materials; plastic containers are not permitted.
Distinctive Features
Zafferano dell’Aquila PDO grows in soil that contains a high 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 and 500 hours of work are necessary to produce just one kilogramme of Zafferano dell’Aquila PDO. Its high price is in fact justified by the laborious harvesting and processing procedures required to obtain it.
