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THURSDAY, NOVEMBER 16 2023 www.italoamericano.org 20 L'Italo-Americano mas and drying them. This is why this form of tourism is considered also educational. It offers insights into the historical significan- ce of saffron in Italy, the agri- cultural techniques used in its cultivation, and its various applications in cuisine, medi- cine, and cosmetics. But where should we go, if we are interested in saffron tourism? T h e f i r s t s t o p s h o u l d be Abruzzo, particularly around L'Aquila: the area, known for producing L'Aqui- la saffron with a Protected Designation of Origin (PDO) status, holds a rich history dating back to the 13th cen- tury. This connection adds depth to the experience of visitors who come here to explore the Saffron Roads. O n e o f t h e k e y e v e n t s i s G a t h e r , K n o w , a n d Taste, organized by the Saf- fron Roads Association in San Pio delle Camere. This event, attracting around 150 visitors daily during the har- vest season, invites tourists to actively participate in the harvest. Beyond the fields, v i s i t o r s c a n i n d u l g e i n various saffron-infused culi- nary delights, that offer a tourism is part of a broader trend in agritourism, which connects travelers more inti- mately with rural traditions and local agriculture. Saffron, with its rich history and meti- culous cultivation process, has become a key player in this niche tourism market. The appeal of saffron tou- rism is rooted in its ability to offer visitors an authentic, hands-on experience of tradi- tional Italian farming practi- c e s . T h e h a r v e s t s e a s o n , between late October and early November, has become a popular time for such visits: during this period, travelers are drawn to the saffron-pro- ducing regions of Italy, intri- gued by the opportunity to witness and participate in the harvesting process. Indeed, saffron tourism i n v o l v e s m o r e t h a n m e r e observation, it is an immersi- ve experience where tourists engage directly with the culti- vation and processing of the spice. Visitors get to step into the fields at dawn, partaking in the delicate task of picking the saffron flowers, an expe- rience that allows learning about the process of saffron production, from picking the flowers to separating the stig- taste of the region's gastrono- mic heritage. In Umbria, particularly in the province of Gubbio, saffron is part of the picture- sque local landscape; the region offers a serene back- drop for exploring saffron cultivation, especially in the town of Città della Pieve, w h e r e t h e c o n s o r t i u m I l croco di Pietro Perugi- no – Zafferano di Città d e l l a P i e v e e m p h a s i z e s authenticity by selling saffron exclusively in pistils. Tourists visiting Umbria can also par- take in the Cascia Saffron E x h i b i t i o n M a r k e t , immersing themselves in the local saffron culture. M o v i n g t o t h e i s l a n d of Sardinia, saffron tourism t a k e s o n a d i f f e r e n t h u e . Here, saffron production, particularly in the province of M e d i o C a m p i d a n o , h a s a history that traces back to the Phoenicians. The Sardinian Saffron PDO is known for its strong coloring power and aromatic qualities, which d i s t i n g u i s h i t f r o m o t h e r varieties. The highlight of Sardinian saffron tourism is t h e S a g r a d e l l o Zafferano (Saffron Festi- val) held in autumn. This festival is both a celebration of the spice and an educatio- nal platform where visitors learn about its cultivation and its role in Sardinian cul- ture. Towns like San Gavino Monreale and Villanovafran- ca become hubs of activity, with tours taking visitors t h r o u g h h i s t o r i c s i t e s l i k e N u r a g h e S u Mulinu and the remains of t h e c a s t l e o f L a s P l a s s a s , intertwining the story of saf- fron with the island's rich history. Saffron tourism in Italy is l i k e a d e e p d i v e i n t o t h e country's tradition and agri- cultural excellence. This uni- que practice manages to edu- cate and enlighten, revealing the meticulous care and cen- turies-old habits and techni- ques that define Italian saf- fron production: through each hand-picked flower and carefully dried stigma, touri- sts experience a story of pas- sion, precision, and persi- stence. variety boasts a Protected Designation of Origin (PDO), the meticulous replanting of bulbs in new fields each har- vest cycle is a sign of local farmers' commitment to qua- lity over quantity. This tradi- tional practice not only ensu- res the superior quality of the spice but also maintains the health and fertility of the soil. Italian saffron's high labor and resource requirements justify its price tag - approxi- mately 30 euros per gram. This cost reflects not only the intensive cultivation process but also the culinary value of the spice: high-quality saf- fron can yield up to 20 por- tions of risotto per gram, while lower-quality varieties y i e l d s i g n i f i c a n t l y l e s s . Beyond its culinary uses, saf- fron finds its way into cosme- tics and pharmaceuticals, with ongoing studies at the University of L'Aquila and Chieti exploring its potential as an anti-stress agent and digestive and ocular health aid. In recent years, Italy has w i t n e s s e d a n i n t r i g u i n g development in its tourism s e c t o r , c e n t e r e d a r o u n d the cultivation of saffron. This shift towards saffron I n Italian gastronomy, f e w s p i c e s h o l d a candle to the appeal and history of saf- fron. Known as oro rosso, or red gold, this spice made a special place for itself not only in the kitchens but also in the cultural and eco- nomic fabric of Italy. Derived f r o m t h e c r o c u s s a t i v u s f l o w e r , s a f f r o n b e l o n g s t o t h e I r i d a c e a e family and is distinguished by its high contents of crocin, picrocrocin, and safranal, ele- m e n t s r e s p o n s i b l e f o r i t s v i b r a n t c o l o r , d i s t i n c t i v e t a s t e , a n d u n m i s t a k a b l e aroma. Saffron's journey to Italy is as colorful as the spice itself: introduced to the Abruzzo region in medieval times by a monk, it quickly became more than a culinary ingre- dient. For centuries, it served as a valuable trading commo- d i t y , e x c h a n g e d i n t h e bustling markets of Milan, Venice, and even as far afield as Vienna and Marseille. A s w e l l d e s c r i b e d by Monica Guerci in her recent article for Quotidiano Nazionale, Italy's contribu- tion to global saffron produc- t i o n m i g h t b e m o d e s t , accounting for around 500 kilograms annually out of the 3 0 0 t o n n e s p r o d u c e d worldwide, but its value goes beyond mere numbers. Ira- nian saffron dominates the market with about 76% of total production, yet the Ita- lian variety is celebrated for its superior quality. This high regard is a result of pain- staking cultivation and har- vest practices, deeply rooted in tradition and precision. Around 320 Italian farms, mostly small and medium- sized, spread across 200 to 5,000 square meters, are dedicated to this craft. The process of saffron cultivation and harvest is labor-intensive and manual, requiring about 100,000 flowers and over 420 hours of labor to produ- ce just one kilogram of the spice. In regions like Abruz- z o , w h e r e t h e L ' A q u i l a CHIARA D'ALESSIO Agriculture, tradition and good food: here's why saffron tourism is gaining popularity Saffron flower and threads (Photo: George Tsartsianidis/Dreamstime) LA VITA ITALIANA TRADITIONS HISTORY CULTURE

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