Rice is not a great Sicilian ingredient to be honest. There are a couple of notable exceptions, of course, since one of Sicily’s great contributions to English restaurant menus, arancini (or arancine if you’re from Palermo) are about as ricy (did I just invent a new word there?) as you can get. The lack of interest in arborio and carnaroli is also pretty strange, if we think that the introduction of rice on the island Continue Reading →