The Saffron of L'Aquila PDO, whose scientific name is Crocus sativus, is a unique product for its history, environment, cultivation, and processing.
The powder obtained from the saffron stigma drying process is known and used from very ancient times for its high coloring power and intense aroma. Of Middle Eastern origins and very resistant to the cold, the plant was introduced in Sicily by the Arabs and spread then in the peninsula. However, it only flourished in Abruzzi, in the area of L'Aquila, acquiring a very important role in the local economy.
|Azienda agricola di Sergio Santilli e figli||Castel di Ieri (AQ)|
|Azienda agricola di Rosa Silvia||Fagnano Alto (AQ)|
|Azienda agricola di Turavani Sandro||Fontecchio (AQ)|
|Azienda agricola Vigna di More di Adriana Tronca||Goriano Valli (AQ)|
|Azienda agricola di Rosanna Giuliani||Tione degli Abruzzi (AQ)|
|Azienda biologica di Silveri Sante||Castelvecchio Subequo (AQ)|
|Cooperativa Peruli Agricoop||Opi (AQ)|