Zafferano dell'Aquila

Zafferano dell'Aquila DOP is considered the finest saffron in the world, produced on the Navelli plateau at over 700 meters altitude, at the foot of Gran Sasso. The tradition dates back to the 13th century, when a Dominican monk brought the bulbs from Spain.

The flowers are harvested at dawn in October, strictly by hand, before they open. The stigma separation occurs the same day, always by hand, followed by drying over a wood fire of almond or oak.

Approximately 200,000 flowers are needed to obtain just one kilogram of saffron. Zafferano dell'Aquila has a superior coloring and aromatic power compared to any other saffron in the world. It is used in risottos, pasta, sweets, and even in herbal teas.