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Arancini with Radicchio and Taleggio cheese

Arancini with Radicchio and Taleggio cheese

Radicchio and taleggio is a typical pairing in a number of Northern Italian regions. Taleggio is, in fact, a cheese that is Lombard in origin. Although it takes its name from the Val Taleggio near Bergamo, it is today produced in several areas in the regions of Veneto and Piedmont.
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Arancini with octopus and potatoes

Arancini with octopus and potatoes

Octopus and potatoes are a pairing that can't go wrong. If you need proof, just think about the classic octopus and potato salad that is popular in many parts of Italy. In transforming this dish into an arancino, we wanted to give it an extra boost of flavour and colour, so we added some cherry tomatoes, tossed into the pan with the other ingredients to create a filling that is truly something special.
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Arancini with Nebrodi Black Pig pork

Arancini with Nebrodi Black Pig pork

Arancini made with pork from the Nebrodi Black Pig are a tasty idea for a unique delicacy, celebrating this exquisite meat. To make these arancini, Nebrodi Black Pig pork is stewed in wine, making it tender and extremely flavourful.
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Arancinette “alla bagna caoda” with roasted peppers

Arancinette “alla bagna caoda” with roasted peppers

Bagna caoda, or bagna cauda (in Sicilian dialect), literally means “warm sauce”. It is a typical sauce from the Piedmont region, made with garlic and anchovies, and makes a wonderful condiment for raw or roasted vegetables. In these arancinette, or arancine in mini-format, the sauce is used to flavour the rice and the filling is made from roasted peppers, which pair beautifully with bagna caoda.
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Ficoccelle with coconut and chocolate

Ficoccelle with coconut and chocolate

The success of the coconut-and-chocolate combination is tried and true, not to mention very much in keeping with current trends in pastry-making.

Transformed into an arancina, this pairing proves its success once again. These coconut and chocolate ficoccelle are an excellent dessert, capable of winning over even the most sceptical.

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Arancini alla siracusana (Syracuse-style)

Arancini alla siracusana (Syracuse-style)

Syracuse, like all of Sicily, draws upon the rich fruits of the local soil, like Pachino tomatoes, but also on the bounty of the sea, such as sardines. When these flavours come together, the result is marvellous. Be it spaghetti or arancini, the tastes are unique, with all of the freshness and aroma of Mediterranean cuisine. Like the well-loved traditional “pasta ammuddicata”, this sauce from Syracuse also incorporates breadcrumbs, while the addition of cheese gives these arancini a beautifully melting and irresistible centre.
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Arancini alla pantesca

Arancini alla pantesca

These arancini alla pantesca are intended as an homage to the splendid island of Pantelleria, whose products enrich the already broad array of Sicilian cuisine.

Their filling consists of Pantelleria-style pesto pantesco, known also as ammogghiu, and is made, of course, using capers from that island. However, it also incorporates other traditional Southern Italian products, such as tomatoes, almonds and Mediterranean herbs, all accompanied by fine extra virgin olive oil.

Given that it has a delicate flavour, pesto pantesco is at its best in smaller-sized, appetiser-style arancini.

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Arancini alla trapanese (Trapani-style)

Arancini alla trapanese (Trapani-style)

While it naturally has a strong underlying Sicilian character, the cuisine of Trapani is quite different from that which is found on the rest of the island. It is strongly influenced by other Mediterranean cuisines and, in particular, by Arab traditions, with a predilection for seafood over meat. Lobster and the splendid Gambero Rosso di Mazara (red prawn from Mazara), which is home to the greatest fishing fleet in the Mediterranean, are found in numerous recipes. What makes these red prawns special is their unmistakable flavour, which retains the saltiness of the waters in which it is caught. Trapani-style arancini take their flavour from their rich filling of pesto alla trapanese and red prawns, while the rice is cooked in stock made from the prawns themselves: perfect for the most refined of palates.

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Arancini alla carbonara

Arancini alla carbonara

Pasta alla carbonara is a typical Roman dish made using eggs and guanciale (cured pork jowl). It is believed that the recipe was introduced to the Italian culinary repertoire thanks to American soldiers, who, in an attempt to recreate their classic eggs and bacon, began to combine eggs and guanciale. As a filling for arancini, the ingredients of pasta alla carbonara have proven to be a great success, creating a fanciful reinterpretation of a true classic.
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Ficoccelle with pistachio cream

Ficoccelle with pistachio cream

Ficoccelle with pistachio are a true delicacy, with their thin crunchy shell enclosing a centre of soft cream made with ground pistachios, to make it even more delicious.
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Arancinette with salmon and pistachio

Arancinette with salmon and pistachio

Given that the salmon and pistachio filling is particularly rich, it is especially well-suited to be used in arancinette. Indeed, in this smaller format, it is more enjoyable, as its flavour remains well-balanced and does not become too overpowering.
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Ficoccelle (sweet arancini) with chocolate and pistachio

Ficoccelle (sweet arancini) with chocolate and pistachio

Ricotta, whether made from cow's milk or sheep's milk, plays a prominent role in Sicilian pastry-making tradition. When properly handled, its texture becomes creamy, soft and light, and it is delicious when paired with chocolate. These ficoccelle have a centre that is soft and creamy, with a crunchy hint of chocolate chips... it’s impossible to have just one!
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