Rice arancini, or arancine are a Sicilian specialty known and appreciated throughout Italy. Small rice balls generally stuffed with peas, cheese and ragù, but there are many variations, they are then breaded and fried and eaten hot both as a single meal and as an appetizer. Real street food, they are called this because of their size similar to that of an orange.
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Risotto alla Milanese is perhaps the best known and most appreciated typical dish of Milan in all of Italy. Recipe based on rice and saffron, it is offered as a first course or as an accompaniment to other very famous dishes of the Milanese tradition, especially meat, Ossobuco. This seemingly simple dish to prepare actually expresses the skills of those who cook it to the fullest. It is generally served freshly made, all’onda. If, on the other hand, there is leftover, nothing is discarded and another famous Milanese dish is salted rice, made crunchy in a pan-sautéed pie.
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