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  2. Arancini - Wikipedia

    en.wikipedia.org/wiki/Arancini

    Many cafés also offer arancini cû burru (transl. arancini al burro, with butter or béchamel sauce) or specialty arancini, such as arancini chî funci (transl. arancini ai funghi, with mushrooms), arancini câ fastuca (transl. arancini al pistacchio, with pistachios), or arancini â norma (transl. arancini alla norma, with aubergine).

  3. Arrabbiata sauce - Wikipedia

    en.wikipedia.org/wiki/Arrabbiata_sauce

    Arrabbiata literally means 'angry' in Italian; [2] in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess. [1] In Rome, in fact, any food cooked in a pan with a lot of oil, garlic, and peperoncino so as to provoke a strong thirst is called "arrabbiato" (e.g. broccoli arrabbiati).

  4. Rice ball - Wikipedia

    en.wikipedia.org/wiki/Rice_ball

    Types of rice ball include: Arancini, an Italian fried rice ball coated with breadcrumbs.; Jumeok-bap, a Korean rice ball from cooked rice formed into oval shapes.; Omo tuo, a Ghanaian staple food that is more smooth and soft due to its higher volume of water, usually eaten with peanut soup.

  5. Zoe Arancini - Wikipedia

    en.wikipedia.org/wiki/Zoe_Arancini

    Zoe Arancini (born 14 July 1991) is an Australian water polo player who plays driver, counter-attacker, or outside shooter. She plays club water polo in the National Water Polo League for the Fremantle Marlins, where she has won the league championship in 2005, 2007 and 2008 and is coached by her mother.

  6. Talk:Arancini - Wikipedia

    en.wikipedia.org/wiki/Talk:Arancini

    Arancini (also arancine) are an Italian stuffed and deep-fried rice ball which are a staple of Sicilian cuisine." Arancine (also arancine) are a Sicilian food consisiting of stuffed rice balls that are coated in breadcrumbs and then deepfried.

  7. 'Nduja - Wikipedia

    en.wikipedia.org/wiki/'Nduja

    'Nduja may have been introduced during Napoleonic period (1806–1815), with the name coming from the French andouille.Another theory is that French andouilles had already been introduced in the region during Norman rule in Sicily and later evolved into 'nduja after chilis were introduced in Europe from America in the Columbian exchange.

  8. Cacio e pepe - Wikipedia

    en.wikipedia.org/wiki/Cacio_e_pepe

    Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of the Lazio region of Italy. [1] [2] Cacio e pepe means 'cheese and pepper' in several central Italian dialects.

  9. Spaghetti alla Nerano - Wikipedia

    en.wikipedia.org/wiki/Spaghetti_alla_Nerano

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