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The origin of the rice balls dates back to the year 1000 in Sicily. At dinner time at the center of the table was placed a large tray of rice flavored with saffron (in the absence of tomatoes) and enriched with vegetables, meat and other flavorings. The idea of ​​crumbing and frying the rice ball was born with the aim to preserve and allow people to bring with them a substantial and energizing dish while traveling.

After the war, with the event of emigration arancini gradually conquered the whole Italian territory, and the rest of the globe.

So in 2013 Arancini fine italian food was born, with the aim to introduce to australia the real version of the sicilian Arancini. With assorted fillings such as meat bolognese, vegetables, pesto, cheese and the delicious dessert arancini filled with chocolate.

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