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Saffron (Crocus sativus), considered the "plant of peace" because of its historical and symbolic value, is grown in the province of L’Aquila, in the Navelli plateau. It’s origins go back to the Middle East.
Saffron from the Navelli plateau is famous for its high quality, a characteristic which has facilitated its rise from a local crop to the international market. These flowers are still planted by hand, and the harvest, carried out during its brief blooming period, is done by hand early in the morning, before the flowers bloom completely.
It is especially indicated for seafood dishes like paella and the famous risotto alla Milanese, it can be used to prepare cocktails and perfumes, as well as dyes.
This spice has a tonic, regenerating, anti-inflammatory, digestive and stimulating effect on the human organism, therefore it is highly recommended as part of a balanced diet.
What is saffron?
Photos by web here
The story of saffron by delicious Italy here
Saffron from the Navelli plateau is famous for its high quality, a characteristic which has facilitated its rise from a local crop to the international market. These flowers are still planted by hand, and the harvest, carried out during its brief blooming period, is done by hand early in the morning, before the flowers bloom completely.
It is especially indicated for seafood dishes like paella and the famous risotto alla Milanese, it can be used to prepare cocktails and perfumes, as well as dyes.
This spice has a tonic, regenerating, anti-inflammatory, digestive and stimulating effect on the human organism, therefore it is highly recommended as part of a balanced diet.
What is saffron?
Photos by web here
The story of saffron by delicious Italy here
| Weight | 0.0050 |
| product weight | 0.001 |
| Made in | Navelli |
| Province | AQ |
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excellent Review by bob
Price Quality excellent cooked with italian pasta (Posted on 31/01/10)
Write Your Own Review
You're reviewing: Navelli saffron bag 1 gr.
It is especially indicated for dishes like tagliatelle with saffron and mushrooms, it can be used to prepare cocktails and perfumes, as well as dyes
Ingredients for 6 people: 500gr. Chitarra, 100gr. liquid cream, 1/4 onion, salt and Parmesan cheese, 4small courgettes with their flowers, 3tablespoons extra virgin olive oil, 1 glass milk e 10 saffron pistils.
Method: Sauté the finely sliced onion in the olive oil in a pan until trasparent; add the sliced courgettes and their flowers without pistils. Add milk gradually. Onc cooked, add saffron pistils, prevoiously soaked in a litle water, the cream and salt as needed; cook on a slow heat for a few minutes. Cook the pasta in lots of salted boiling water, strain al dente (slightly undercooked), add the pasta to the sauce and stir in the pan. Sprinkle with slivers of cheese and serve hot.
These information come from rustichellaabruzzo.it
Ingredients for 4 people: 400g fresh pasta or short dried pasta, olive oil, saffron, 1 onion, 200g fresh asparagus, pepper, salt.
how to make it
Cut freshly made pasta into square shaped pieces although spaghetti alla chitarra is also fine.
Failing this dried pasta such as 'penne' will do.
Fry some olive oil and the chopped onions and then add some fresh asparagus.
Cook until soft and season with salt and pepper. Keep a little of the cooked asparagus aside, puree the rest.
Add some saffron, either in the form of dried stamens or the powder form, into some warm water to dissolve. Add to the sauce.
Stir the asparagus sauce through the drained pasta.
Place some of the asparagus on top with off the dish or without parmesan cheese.
These information come from deliciousitaly.com
Chitarra with courgette flowers and Navelli saffron
Ingredients for 6 people: 500gr. Chitarra, 100gr. liquid cream, 1/4 onion, salt and Parmesan cheese, 4small courgettes with their flowers, 3tablespoons extra virgin olive oil, 1 glass milk e 10 saffron pistils.
Method: Sauté the finely sliced onion in the olive oil in a pan until trasparent; add the sliced courgettes and their flowers without pistils. Add milk gradually. Onc cooked, add saffron pistils, prevoiously soaked in a litle water, the cream and salt as needed; cook on a slow heat for a few minutes. Cook the pasta in lots of salted boiling water, strain al dente (slightly undercooked), add the pasta to the sauce and stir in the pan. Sprinkle with slivers of cheese and serve hot.
These information come from rustichellaabruzzo.it
Pasta with asparagus and saffron
Ingredients for 4 people: 400g fresh pasta or short dried pasta, olive oil, saffron, 1 onion, 200g fresh asparagus, pepper, salt.
how to make it
Cut freshly made pasta into square shaped pieces although spaghetti alla chitarra is also fine.
Failing this dried pasta such as 'penne' will do.
Fry some olive oil and the chopped onions and then add some fresh asparagus.
Cook until soft and season with salt and pepper. Keep a little of the cooked asparagus aside, puree the rest.
Add some saffron, either in the form of dried stamens or the powder form, into some warm water to dissolve. Add to the sauce.
Stir the asparagus sauce through the drained pasta.
Place some of the asparagus on top with off the dish or without parmesan cheese.
These information come from deliciousitaly.com
