Cozze allo zafferano explained

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]

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

• Cuisine of Abruzzo
• List of fish dishes

Notes and References

1. Web site: Recipe - Mussels with Saffron. Academia Barilla. 2022-11-27.
2. Web site: Kummer . Corby . 7 October 1998 . Corby's Table . 2024-10-12 . The Atlantic.
3. Book: Callen, Anna Teresa . Food and Memories of Abruzzo: Italy's Pastoral Land . 2004-03-26 . Wiley . 978-0-7645-3826-1 . 21–22 . en.