"Arancini" or "Arancine", pointed or round, Sicilian rice balls are a gastronomic synonym of an entire island, well beyond national borders. Together with Michelin chef Alessandro Ingiulla and Lorenzo Scollo of the legendary Scollo delicatessen, we retrace the history and traditional recipe of the Catanese arancino, to then discover the great versatility of this street food, containing within it the best of the products of a rich territory in every single season. Enjoy one other great leftover dish of the Italian rice culture.

In collaboration with Frienn by Olitalia https://www.olitalia.com/ww-en/at-hom...

Discover the book "Rice, the Italian way", with masterclasses and more than 100 recipes from great chefs to recount the rice culture of Italy in all its forms: https://shop.vertical.it/collections/...

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