Cook Risotto with Saffron, Cheese, and Balsamic
Warming, golden, deeply aromatic, velvety, with an extra umami final touch. Risotto is classic Italian comfort food and this is our favorite version of Saffron …
Risotto Zafferano and Traditional Balsamic Vinegar
This Risotto Zafferano has rich notes of dried fruit and flowers with a hint of smokiness. Vialone Nano is the perfect kind of rice for …
Our Saffron in the New York Times
“In the Abruzzo region of Italy, harvesting the lucrative spice is a centuries-old tradition, infused with a deep-seated passion for the land and its history.” …
Saffron from Navelli In the New York Times
Reading the New York Times photojournalist Susan Wright’s report on her saffron adventure in Navelli, as she “fanned out among the misty, violet-tinged fields and …
The Most Flavorful Saffron
Saffron from L’Aquila, in Abruzzo, is considered by many people to be the best in the world. In the 13th century, saffron – originally from …
On Taste: Why is Saffron so Expensive?
Max Falkowitz puts the preciousness of real saffron into perspective in his recent article on TASTE. “The most expensive food on earth costs more per …
Update from Saffron Country: Cinghiali, Fire, & Flavor
We just chatted with Gina from the Navelli Saffron Cooperative in L’Aquila, Abruzzo. We learned a few things and brushed up on our saffron facts. …
Why DOP Saffron from Navelli Is So Expensive
Watch this lovely video below. It was shot in Navelli, Abruzzo, where the famous saffron grows. It is the original footage of the harvest, and …
Navelli Saffron from Aquila in the NYTimes
I just called Gina to congratulate her for the beautiful article in the NYTimes which features our saffron from Cooperativa Navelli (a town near L’Aquila, …
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