Cozze allo zafferano is a traditional dish from Abruzzo, Italy. It is made with classic cooked mussels prepared with parsley, onion, bay leaf, white wine, and olive oil and seasoned with L'Aquila saffron sauce.[1]
| Place of origin | Italy |
|---|---|
| Region or state | Abruzzo |
| Main ingredients | Mussels, L'Aquila saffron |
Although saffron is cultivated in Abruzzo, it is not a typical ingredient in the cuisine; this dish is "one of the rare examples", according to Anna Theresa Callen.[2][3]
See also
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References
edit- ^ "Recipe - Mussels with Saffron". Academia Barilla. Retrieved 2022-11-27.
- ^ Kummer, Corby (7 October 1998). "Corby's Table". The Atlantic. Retrieved 2024-10-12.
- ^ Callen, Anna Teresa (2004-03-26). Food and Memories of Abruzzo: Italy's Pastoral Land. Wiley. pp. 21–22. ISBN 978-0-7645-3826-1.
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