Arancini are Sicilian deep fried rice balls.
Coated with crunchy breadcrumbs and filled with meat, cheese and peas.
Arancini are typical from Sicily.
The name means small oranges, because their color and shape reminds of the Sicilian citrus fruit.
Sometimes are Arancini formed as a cone to symbolize Mount Etna.
There are many fillings for Arancini, the most common is Ragù (minced meat in tomato sauce). Variants are Arancini with local specialities such "pistacchi di Bronte" (Bronte pistachios) and "melanzane" (eggplant).
Arancini are breaded and fried so bubbles are a gastronomic match made in heaven.
Any Metodo Classico wines (Champagne) will match the acidic Tomato Sauce and cut through the fat.
The lees of Metodo Classico and the Bread Crust share the same tasting notes.
For Arancini with "pistacchio" or "melanzane" a good choice is a local white such Grillo or a Sicilian Rosé.
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