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Recipes and useful guides for making arancini at home

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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Recipe - Arancine with Ham and Butter

Recipe - Arancine with Ham and Butter

Arancine with butter, along with arancine with ragù and those with spinach, are among the most typical in the Sicilian tradition.

These arancine, which are almost always oval in shape, have a basic filling of mozzarella and béchamel sauce, often complemented with ham, but other variants feature an addition of mushrooms or salmon.

Since their basic flavour is “neutral”, arancine with butter can be customised however you wish, so let your imagination be your guide!

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How to make an Arancino