Traditions…traditions
I am entranced by the culinary history of the world, may be it is the sheer longevity of the traditions that appeal to me. The newer generations respecting the manners and culture of the area and carrying on with them.
Do you think that it happens here in our young country? Will it take generations? Or are we too interested in the fast easy way, or lazy way?
The Italian town of Navelli, north of Rome, has devoted themselves to the cultivation of the precious spice, saffron since the 13th Century where it traveled the world with the spice traders. Soon Spain and India started competing and prices plummeted.
Known as Zafferano Dell’Aquila or Aquila Saffron have been
awarded “protected product status” in 2005 by the Italian government.
The 2009 earthquake devastated the saffron growing area, which remains off limits – the ancient building are unsafe.
But still the 97 townspeople still cultivate the pinches of the “gold” to sell at upscale restaurants as the prized ingredient in risotto Milanese.
Saffron season is brief, the bulbs are planted in August and they blossom in October when they are picked before dawn, while the flower is closed to insure maximum flavor. Separated by hand and dried over a fire of almond wood. Then stored in a very dry place, historically the matriarch’s armoire.
The Co-operative’s president “I inherited this from my father, so I found myself with this obligation” So it is his passion.
So in this hamlet a small field will yield about 1 and ½ pounds bring the family about $8000.
Credit:
Elizabeth Rosenthal
NY Times
