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Arancinario Online — Vegetarian

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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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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 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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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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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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Ficoccelle with pears and chocolate

Ficoccelle with pears and chocolate

Pears and chocolate: a timeless romance! The pairing of these two ingredients is, indeed, one of the most popular and common in pastry-making tradition, giving rise to desserts of rare elegance and sophistication.

It is to maintain this sense of sophistication that we recommend serving these pear and chocolate ficoccelle in mini-format, accompanied by an exquisite sauce to complement their flavour and create an extraordinarily pleasant combination of textures on the palate.

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Arancini with pumpkin, mushrooms and Gorgonzola cheese

Arancini with pumpkin, mushrooms and Gorgonzola cheese

Every season has its typical colours and fragrances. Two of autumn’s most well-loved fruits, for instance, are the pumpkin, with its splendid bright orange hue, and mushrooms, in their endless variety. Gorgonzola is the perfect complement to these flavours, adding a strong dash of savour to any dish in which it is featured. In these arancini, the pumpkin is used to flavour the rice, while the mushrooms and Gorgonzola come together to create the savoury filling.
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Arancini San Domenico

Arancini San Domenico

While the inspiration for the most creative and novel arancini often comes from tradition, other times it comes from the contemporary. It is thanks to the television programme Masterchef that the “San Domenico Raviolone” became famous. One of the most dreaded of recipes among the show’s competitors, this giant raviolo contains a filling of ricotta cheese and spinach with, at its centre, an egg yolk, which must still be liquid when cut into. San Domenico arancini are prepared with the same objective in mind, and are therefore meant to be eaten off of a plate with a fork and knife.
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Arancini with vegetable ragù

Arancini with vegetable ragù

Sicily has a culinary tradition that is largely vegetable-based: aubergines, courgettes, tomatoes... whose fragrances and flavours bring colour to holiday tables. It is from the traditions of the country folk that we have drawn the inspiration for these arancini with vegetable ragù.
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Arancine alla norma (Eggplant)

Arancine alla norma (Eggplant)

Pasta alla norma, a typical recipe from Catania that has become popular throughout Sicily, is a pasta topped with tomato sauce with basil, fried aubergines and salted ricotta. When transposing it into an arancina, we respected the original recipe, the only change being the thickness of the sauce, which is much more reduced and concentrated in comparison with the sauce intended for pasta.
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Pepite with cassata and warm honey

Pepite with cassata and warm honey

Along with cannoli, the cassata is one of the most iconic of Sicilian desserts. Arab in origin, it is found all over the island, with the requisite local variations. Its transformation into an arancino alters its flavour substantially, but its essence remains unchanged
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Recipe - Arancine alla genovese (Genoa-style)

Recipe - Arancine alla genovese (Genoa-style)

Pesto alla genovese is a great classic that today is enjoyed throughout Italy. It is told that, at the time of the seafaring republics, given that Venice had a hegemony over spices, Genoa took it upon itself to specialise in aromatic herbs, one of which was basil. Herein lies the origin of the pesto tradition.
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