Arancino al Ragù Siciliano Rivisitato (Italian Revisited Sicilian Ragù Arancino) Story of the Dish The Palermo style arancina is traditionally round and often filled with meat ragù, peas, and cheese. In eastern Sicily the conical shape is common and the masculine form arancino is widely used. This revisited recipe respects the Sicilian identity while concentrating on the mechanics that make the crust crisp, the rice cohesive, and the center hot and generous. The rice is not p

Traditional Italian Bologna Rice Cake Story of the Dish Torta di Riso Bolognese, traditionally known as Torta degli Addobbi, is one of Bologna’s historic desserts. It is connected with the Festa degli Addobbi and ceremonial family cooking. The cake is built from rice cooked slowly in milk, eggs, sugar, almonds and citrus rather than a standard flour batter. Its correct texture is dense and creamy, and it improves after several hours of rest. Recipe Information Difficulty: Int

Traditional Italian Friulian Risotto with Pitina and Montasio Story of the Dish Pitina is one of the most characterful cured meats of the Friulian Dolomites, traditionally made from goat, sheep, or game meat that is seasoned, formed by hand, coated in cornmeal, smoked, and aged. In risotto, only a modest amount is needed because its smoky, savory flavor is concentrated. Montasio provides the dairy component that rounds the edges of the smoked meat, while the rice and stock cr