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

Italian Sardinian Saffron Malloreddus with White Sheep Ragù and Fiore Sardo Story of the Dish Malloreddus are among Sardinia’s most recognizable pasta shapes. The small ridged shells are traditionally made from durum wheat semolina and water, then pressed against a ridged board or basket to create grooves that hold sauce. Saffron has deep roots on the island, particularly in the south, and gives the pasta a golden tone and warm floral aroma. This version pairs saffron mallore

Traditional Italian Tuscan Hand Rolled Pasta with Cinta Senese Pork Ragù Story of the Dish Pici are one of the most elemental pastas of Tuscany, particularly associated with Siena, the Val d’Orcia and the countryside around Montepulciano and Montalcino. Their appeal comes from technique rather than luxury: a simple dough is rolled by hand into long, thick ropes with an irregular surface that holds sauce beautifully. Unlike machine extruded spaghetti, pici should show the hand