L'Aquila saffron is a saffron product of cuisine of Abruzzo, Italy. It is traditionally cultivated in Navelli plateau and in Subequana Valley, in the Park Municipalities of Fagnano Alto, Fontecchio, Molina Aterno, Tione degli Abruzzi. Saffron was introduced in Italy from Spain in 13th century by a friar Dominican belonging to the Santucci family of Navelli. The production in the Navelli Plain is favored by the karst of the soil, which avoids the stagnation of water which is unfavorable to the growth of the plant.
Under its Italian name "Zafferano dell'Aquila" the product is registered as a Protected Designation of Origin since 4 February 2005, while the establishment of the Consortium for the Protection of Zafferano dell'Aquila dates back to May 13 2005. The name may only be used if it is produced according its specifications within the municipalities Barisciano, Caporciano, Fagnano Alto, Fontecchio, L'Aquila, Molina Aterno, Navelli, Poggio Picenze, Prata d'Ansidonia, San Demetrio nei Vestini, S. Pio delle Camere, Tione degli Abruzzi or Villa S. Angelo at an altitude of 350 -1000 metres above sea level.. It is included in the Slow Food movement Ark of Taste, an international catalogue of endangered heritage foods.
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