«Call it what you like, male or female, we leave you total freedom of will, the important thing is what’s inside and how we do it – emphasizes Peppe Cannistrà – here the risotto is cooked in water and saffron, adding Ragusano dop cheese. The filling of mixed ragù is composed of fifty percent black Nebrodi suckling pig and veal, bred by Giuseppe Grasso.
«Equally essential, next to the first choice meat, is the fact that you never use tomato concentrate, but country tomato extract, dried in the sun. Once the shape is made, the arancina is passed in a batter of Russello durum wheat flour and, finally, fried. The arancine, from I Banchi, weigh about 220 grams».
Combine them with a Sicilian Pale Ale Bruno Ribadi, a bitter-flavored beer based on Perciasacchi wheat, Sicilian citrus peel, sumac berries and pink pepper.
A practical mind