Carnaroli saffron risotto croquettes with Parmigiano Reggiano, butter, and a molten mozzarella center, fried until crisp and golden.

Italian Sardinian Saffron Malloreddus with White Sheep Ragù and Fiore Sardo Story of the Dish Malloreddus are among Sardinia’s most recognizable pasta shapes. The small ridged shells are traditionally made from durum wheat semolina and water, then pressed against a ridged board or basket to create grooves that hold sauce. Saffron has deep roots on the island, particularly in the south, and gives the pasta a golden tone and warm floral aroma. This version pairs saffron mallore

Story of the Dish This refined stuffed zucchini brings together three recognizable Lombard ideas: saffron risotto, slow-braised ossobuco, and gremolata. Instead of serving them as separate components, the zucchini becomes the vessel that organizes the dish. The result works only when each element keeps its own identity: the zucchini must stay tender but structured, the risotto must remain creamy rather than pasty, and the ossobuco must be moist and deeply flavored without flo