1. Preparing the dough: In a large bowl, heap the flour with the eggs, extra virgin olive oil, dry white wine and a pinch of fine salt.
   Knead until smooth and let it rest for at least 1 hour, covered with a cloth.
2. Saffron preparation: Soak saffron stigmas in a little warm milk for at least 2 hours, covering the container with plastic wrap.
3. Preparing the filling: In a bowl, beat the eggs (yolks and whites) with a pinch of salt and ground black pepper.
   Add the grated cheeses (pecorino, wilted caciotta, parmesan) and saffron stigmas with their milk.
   Mix well until the mixture is smooth.
4. Forming the fiadoni: Roll out the dough with a rolling pin until it is about 3 mm thick. Cut out disks of dough 10-12 cm in diameter.
   Place a spoonful of filling in the center of each disc and close them in a crescent shape.
   Seal the edges by pressing with a fork to prevent the filling from escaping during baking.
5. Preparation for baking: Oil a baking sheet with a cotton ball soaked in extra virgin olive oil.
   Arrange the fiadoni on the baking sheet and brush the surface with egg yolk.
6. Baking: Bake the fiadoni in a preheated oven at 190 degrees for about 30 minutes, or until golden brown.

Enjoy saffron fiadoni, fancy and tasty, perfect for appetizers or buffets.
These delicious cheese- and egg-filled pastry shells will captivate your guests with their rich, aromatic flavor.
Try them and surprise everyone with a traditional and refined appetizer.