Saffron tourism is the holiday of
choice for a growing number of people fascinated by the small
purple autumn crocus that grows in Abruzzo, Lazio, Tuscany and
Sardinia.
The trick is to catch the flower just before it opens in order
to preserve the three to five orange-red stigmas that must be
dried to obtain the precious spice that adds taste to many
dishes including saffron risotto and ice cream.
On the market, the dried product costs around 30 euro per gram;
if it is of quality one gram can be used to make at least 20
portions of risotto, while low-quality saffron will deliver
between three and four portions at most.
The harvest takes place between October and November and the
bulbs have acclimatised well in the highland and inland areas,
in the central Apennine Abruzzo region where L'Aquila saffron
boasts Protected Designation of Origin quality label covering 13
municipalities, but also in southern Lazio, Tuscany and
Sardinia.
"The cost of this rare spice is high because about 100,000
flowers and over 420 hours of labour are required to produce one
kilogramme of saffron in threads," says Sonia Fiucci, president
of the 'Saffron Roads' association, which together with the
master ice-cream maker Francesco Dioletta organises 'Gather,
know and taste' event in San Pio delle Camere (L'Aquila)
attracting 150 visitors a day during the harvest season.
The crocus flower is also edibile and can be used in salads but
also to make jam. Sheep, mice, moles and wild boar are fond of
it too, which is why the saffron fields are all fenced off.
For those with a green fingers, there is the 'Furrow Festival'
in August, with demonstrations on how to grow the bulbs.
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