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Zafferano dell'Aquila DOP — Saffron of L'Aquila

‹ Abruzzo

I

Origin

The Navelli plateau, L'Aquila province, Abruzzo. The cultivation tradition was introduced by a Dominican friar from Spain in the 13th century. DOP status since 2005. The 2009 earthquake devastated L'Aquila and disrupted saffron production; recovery continues.

II

Description

Zafferano dell'Aquila (L'Aquila saffron) is considered by many saffron specialists to be the finest saffron in the world: produced in the Navelli plateau near L'Aquila at 700-800m altitude, from Crocus sativus bulbs that have been cultivated in the area since the 13th century. The stigmas are longer, more intensely coloured, and higher in safranal (the primary aromatic compound) than Iranian or Spanish saffron. It is DOP-protected and produced in tiny quantities by a handful of families.

III

The Thread

—Iran produces 90% of the world's saffron — the Iranian and Abruzzese traditions are the two most prominent sources of high-quality Crocus sativus saffron; the L'Aquila variety is specifically prized for its safranal concentration Iranian
—The competing European DOP saffron — the Spanish Azafrán de la Mancha and the Italian Zafferano dell'Aquila are the two most prestigious saffron designations in Europe; the Navelli variety is generally considered more aromatic Spanish
IV

Flavour Context

L'Aquila saffron, bloomed and added to a risotto or a broth, produces a golden colour of great purity and a floral, honey-edged aroma that Iranian saffron rarely matches. The flavour is complex and long — not just 'yellow' but a specific warmth that deepens dishes containing it.

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