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Saffron Harvest

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Essay Overview:

In the Abruzzo region of Italy, east of the Appenine Mountain range, the lucrative harvest of saffron has been a tradition since the 13^th century.

It takes roughly 4,000 flowers to make one ounce of saffron powder — which means there’s a staggering amount of labor packed into the tiny containers in which the spice is sold.

First published in the New York Times, May 2020

Word Count: 1000

Image Count: Select from a gallery of 50 x images – landscape and horizontal format – 30 – 60 MB each uncompressed

Usage: Strictly editorial use

Content: Artisans, Italian traditions, Italian food, Italian culture, slow food, agriculture, regional cuisine, sustainable travel, cultural travel, gourmand, gourmet travel experience, Made in Italy, Abruzzo region

PHOTOS AND TEXT COPYRIGHT © Susan Wright

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