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Recipes and useful guides for making arancini at home

Recipe - Arancini Messinesi (from Messina)

Recipe - Arancini Messinesi (from Messina)

One of the more appreciate variants of the classic ragout arancino, is the Messina one (arancino from Messina). The peculiarity? The presence of mortadella cubes together with minced meat.
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Recipe - Roman Supplì

Recipe - Roman Supplì

Supplì are the Roman cousins of the arancino. They differ essentially due to their typically “red” rice, flavoured with either ragù or tomato sauce, and because of their cylindrical shape.
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Recipe - Arancini with ricotta and chocolate

Recipe - Arancini with ricotta and chocolate

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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How to make an Arancino