Traditional ragù arancino

Redazione

The undisputed king of Catania’s hot-food scene, distinguished by its characteristic pointed shape, which recalls the profile of Mount Etna. The outer saffron rice shell encloses a rich, thick traditional ragù, prepared with pieces of whole meat cut with a knife and peas, cooked slowly for a long time. The coating is golden and exceptionally crisp, with no greasiness. It is always served piping hot in the heart of historic Via Etnea, opposite Villa Bellini.