Culinary Traditions & Specialities

One of my childhood memories is of little sachets of saffron labelled with the name ‘L’Aquila’. Rather romantically, I always imagined that an eagle had something to do with collecting the crocus stigmas, not knowing that L’Aquila, the capital of the region, is a major producer of the spice. Strangely, though, saffron is not much used in the local cuisine, most of the crop probably going to Milan in the north for the famous risotto milanese. There is, however, an annual festival in Prata d’Ansidonia, celebrated with a saffron risotto, and the spice occasionally turns up in the many brodetti (fish soups) along the coast. L’Aquila actually lies in the north of the region, where there are numerous vineyards growing the Montepulciano grape.