Arancini are rice balls formed by hand using a slightly sticky cooked rice, infused with saffron (usually arborio or carnaroli) They have a filling tucked into the centre that can include combinations of meats, cheese, sauce, and vegetables. We’ve even made sweet versions of arancini with a Nutella filling. Once formed, arancini are lightly breaded and quickly deep fried to a golden light texture on the outside.
Our arancini are slightly bigger than the size of a baseball, but they can be made a lot smaller too – think golf ball – which are suitable for appetizers, snacks or bar food. Ours can be lunch all by themselves but go great with a salad making it a full meal.
Arancini have been around since 10th century Sicily. Arancini is one of those Italian foods that aren’t necessarily seen in the home too much, simply because of the work involved in making them. That’s where we come in. We haven’t been around for centuries, but we are a Sicilian inspired bakery, and we’ve had arancini at Francesca Bakery in Scarborough since we first opened our doors in 1994. Now make hundreds every day. No, really.
We have two varieties on the hot table every day. One is the traditional ground beef and vegetables, and the other is a vegetarian stuffed with mozzarella. If you haven’t tried our arancini yet….. wait what? You know what to do.