Among spices, Saffron is certainly one of the most valuable, and the one grown in the Navelli plain is considered the best in the world for its qualities. Much appreciated by gastronomes all over the world for its flavor and aroma, it also has important medicinal virtues. Saffron is obtained from the stigmas of the saffron flower – Crocus Sativus – with its characteristic purple color. The stigmas have the characteristic red color that determines the coloring properties of the spice.
The processing of Navelli Saffron requires attention and passion, in fact all the harvesting and processing, taken care of by the Altopiano di Navelli Cooperative, is done by hand. Just think that to obtain one kilogram of saffron in threads requires about two hundred thousand flowers.
Saffron is a plant originally from the Middle East and was introduced to Italy by a Dominican friar around 1300. Cultivation spread in Abruzzo and many other areas of the peninsula with rapidity, but for various causes in the following centuries it gradually declined and shrank in the Aquilan Abruzzo alone, particularly in the Navelli plain, the only Italian area where it lives in perfect health to this day.
Coopeartiva Altopiano di Navelli deserves credit for having always protected saffron from the Altopiano di Navelli. the ccoperative groups a number of small growers who account for more than 90 percent of regional production.
The finest saffron is that packaged in stigmas or threads. It is the ultimate in flavor and aroma, but requires a fair amount of preparation work because it must be used either roasted and pulverized or, better yet, soaked in boiling water.
