Put a pinch of grinded saffron in 2 table spoons of olive oil. Heat gently. Stop the fire and put aside for at least 30 mins. Mix 2 table spoons of lemon, 2 table spoons of orange with the colorful oil. Add some pepper and salt. Put 1 sliced fennel (with a mandoline or kitchen robot) on a beautiful plate. Spread the zeste of the orange and lemon, the green of the fennel, the dressing and some seeds of a pomegrante. Serve with colorful dish with a typical fresh cheese of Romagna, made from whole cows milk, fresh and creamy white, low in cholesterol and rich in calcium…, squacquerone mixed with crunched red pepper.