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Recipes and useful guides for making arancini at home

How to prepare the Rice for an Arancino

How to prepare the Rice for an Arancino

Rice is undoubtedly the main component of arancini, so it is important to choose it carefully and cook it properly to obtain an excellent final result.
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Recipe - Arancini with meat from Catania

Recipe - Arancini with meat from Catania

The classic recipe of arancini, this time strictly masculine, typical of Catania. The main difference from the classic version pi ù known? The presence of chunks of meat as a condiment.
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Recipe -  Arancini with speck and Bronte pistachios

Recipe - Arancini with speck and Bronte pistachios

The main ingredient of this arancino is the Bronte pistachio, which, with its unmistakeable flavour and aroma, is known as the “green gold” of the province of Catania.

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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