Saffron, which is taken from the stigmas of the saffron crocus, is a lucrative crop. Also called oro rosso, or red gold, it was first introduced into the region around the 13th century — an import from Spain. Prized as an exotic spice, it was sold in the wealthier regions and cities of Milan and Venice, and abroad in France, Germany and Austria.

Source: New York Times May 12, 2020 09:01 UTC