For dinner at La Scala, I was persuaded by the sound of the house made arancini balls or risotto stuffed balls with the chefs choice of ingredients. These showed up in a nice portion, but I was slightly surprised with the heavily fried looked to them, but once you cut into them you see they are lightly breaded and there was just a slight outer coating of fried breading. They were gooey on the inside so there was plenty of the cheese flavor coming through the dish. I could not really discern what the chefs choice of ingredients were but we ate them up for their cheeses goodness. -SE