Arancini (or Arancine as they are called in Palermo), the pride of Sicilian cuisine, are small timbales of rice suitable to be consumed both as a snack and as an appetizer, a first course or even a single dish. In Sicily, you can find them everywhere and at all times, always hot and fragrant in the many shops.
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The Neapolitan Calzone, better known as “Baked Stuffed Calzone”, is a specialty of Southern Italy based on leavened dough for Pizza, stuffed with ricotta and salami, or cooked ham, with the addition of fior di latte. It is a variation of the Fried Calzone, the classic one of the Neapolitan street food. The same filling
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