Arancini
Sicilian rice balls made from Carnaroli risotto, stuffed with ragu or mozzarella, breaded and fried until golden. Best made with leftover risotto.
Carbonara
Guanciale, egg yolks and Pecorino Romano brought together with pasta water. No cream, and the pan comes off the heat before the eggs go in.
Trapani Pesto
The Sicilian pesto: tomatoes, almonds, basil and garlic. Made for busiate, since both come from Trapani.