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The product
What saffron liqueur is
The liqueur of the Navelli plateau’s saffron threads.
Saffron liqueur is made by infusing the threads of L’Aquila PDO saffron in alcohol, then adding a syrup of water and sugar. It has an intense golden yellow colour and a warm scent with a slightly bitter note.
It has no single brand name: many homes on the plateau still make it to family recipes, and it is found in some shops and restaurants in the area.
Territory
Where it comes from
L’Aquila PDO saffron is grown on the Navelli plateau and in nearby villages, between the Gran Sasso and the Tirino valley. It flowers between October and November, and the threads are picked by hand, flower by flower.
From field to table
How it is made
- The dried saffron threads are infused in alcohol for a few days.
- A syrup of water and sugar is made and left to cool.
- The syrup is mixed with the infusion.
- It is filtered, bottled and left to rest a few weeks before drinking.
In the kitchen
How to use it
A delicate, fragrant liqueur.
- Chilled from the fridge, after meals
- With dry biscuits and almond cookies
- A few drops on ice cream or fruit salad
- To flavour creams and spoon desserts
Tips
How to choose and store it
- Use only good-quality saffron threads: powdered saffron may be adulterated.
- A few threads are enough: too much saffron makes the liqueur bitter.
- Keep the bottle in the dark, as light fades the colour.
- Serve it chilled, in small glasses.
Where to find it: we did not find producers with contacts verifiable on an official website; for the saffron to make it, see the L’Aquila saffron page, with the plateau’s producers.
Ordering
Where to buy it and whom to contact
Saffron liqueur is found in some shops and restaurants on the Navelli plateau and in L’Aquila; many people make it at home with saffron bought from the growers.
Gallery
Photos
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The image is an illustration drawn for abruzzoparchi.it: we could not find free photos of this Abruzzo wine or liqueur. If you have a photo to share, write to us.
Tradition
History and trivia
Saffron has been grown on the Navelli plateau since the Middle Ages and for centuries was a source of wealth for L’Aquila, sold at Europe’s great fairs.
The liqueur was born in growers’ homes, as a way to keep and enjoy the scent of saffron outside the kitchen too.
Did you know? one kilo of dried saffron takes about 150,000–200,000 flowers, picked one by one.