The precious saffron from Navelli is extracted from the pale purple crocus flower which is also called Crocus sativus. The reddish-yellow flower filaments are harvested, dried and processed by hand, which makes the spice so precious. Only about 100g of saffron are extracted from about 20,000 blossoms with three blossom threads each. It can only be harvested in the early, but not too cold, morning in autumn or late autumn. Today, a kilo of saffron costs up to 2,000 euros. The world’s largest producers are Iran, Spain and India, in the Kashmir region.

The ancient Egyptians used to dye their clothes yellow with saffron. It was already known as a spice under the Romans. As early as the 15th century, saffron from the Navelles began its triumphal march as a noble spice in the metropolis of Milan and it is impossible to imagine risotto alla Milanese without it.