Collect and taste saffron
Your experience will begin at 8:30 as saffron flowers should always be picked up early in the morning. After having collected the flowers, your guide will tell you a bit more about this flower, its history, beginning with its arrival in Abruzzo during the 13th century. Afterwards, move to a farm where you'll learn the process of separation, selection and roasting of the flowers' red and yellow stigmas; you'll open them by hand, understanding all the patience and delicacy that this procedure requires. As Aquila's saffron is worldwide acknowledged, you'll then be taught how to use this spice at best while preparing your recipes. Lastly, enjoy a lunch at the farmhouse based on the unmistakably refined taste of "the red gold of Abruzzo".