L'Aquila Saffron DOP
The traditional cultivation of this spice has very ancient origins and has established itself as a source of employment and income for the region's inland areas; the first written records of the presence of saffron in this area date back to the 13th century. In this area, cultivation is still done manually, as is harvesting, which is only carried out for a short period of about a month from mid-October.
Saffron, with its characteristic yellow colour and unmistakable fragrance and flavour, is a much-used product in Mediterranean cuisine. In Abruzzo, this prized spice is used not only in the traditional risotto, but also in typical regional lamb or fish dishes, in the preparation of desserts, or to enrich cheeses. This product is marketed in powder form or as whole strands.
In 2005, the European Union granted Protected Designation of Origin (PDO) status to L'Aquila Saffron, confirming its alimentary and historical importance and consecrating its value, linked to biodiversity and its inseparable link with the territory.
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