San Gimignano PDO saffron Pici with zucchini from the garden

Ingredienti:
for 4 people:
270 g of ancient wheat flour
180 g of durum wheat semolina flour
about 200 cc of lukewarm water
1 tablespoon of extra virgin olive oil
4 light zucchini and 4 courgette flowers
1 tablespoon of parmesan
salt and pepper
DOP Saffron of San Gimignano 0.1 g
Procedimento:
Make the fountain with the flours and add the water and oil. Work until the dough is not elastic; let it rest in the fridge for half an hour wrapped in plastic wrap. Cut strips and roll with the palm of your hands to form the pici. In a pan put the oil, the zucchini cut into thin slices, the flowers, a clove of garlic, and cook for a few minutes adding a little salt and a little pepper. When the pasta is cooked, sauté in a pan and add the saffron previously placed in a cup with a little water and stir in the Parmesan
Fricassee rabbit with San Gimignano DOP Saffron

Ingredienti:
for 4 people:
1 clean rabbit of about 1 Kg
Butter 50 g
1 onion
Rosemary
1 glass of Vernaccia di San Gimignano
1 tablespoon of flour
little vegetable broth
2 egg yolks
1 lemon
Extra virgin olive oil
salt and pepper
DOP Saffron of San Gimignano 0.2 g
Procedimento:
Divide the rabbit into about 12 pieces. Brown the chopped onion and a few rosemary leaves in 6 tablespoons of oil and butter. As soon as it withers, add the rabbit, sauté, sprinkle with the wine and cook for half an hour adding a little vegetable broth. At the end thicken the cream with a spoonful of flour. Emulsify the yolks with the lemon juice and saffron and pour the sauce over the rabbit. Serve hot and creamy.
Ricciarelli

Ingredienti:
for 4-5 people:
300 g of almond flour
150 g of non-vanilla icing sugar
3 egg whites
1/2 teaspoon of baking soda
1 pinch of cinnamon
1 grated lemon zest
Procedimento:
Mix everything together and make a cylinder with your hands. Cut 1-2 cm slices and give them the shape of a 'ricciarello'. Place on a baking sheet and cook at maximum temperature for a few minutes