Sfincione: Is a thick Sicilian pizza, or more precisely a focaccia, topped with tomatoes, onions, a few anchovies and perhaps grated casciocavallo cheese, seasoned with a dash of oregano. Outside Italy, the term “Sicilian pizza” is used to describe all kinds of things, but until the 1860s sfincione (loosely translated “thick sponge”) was the kind
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Braciole: Braciole are simply thin slices of beef pan-fried in their own juice, tomato sauce (gravy), or in a small amount of light olive oil. What are known as braciole in the United States are named involtini in Italian cuisine outside of braciole’s traditional areas of origin in Southern Italy because braciole just means “slices
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Rice Balls:  Arancini are stuffed rice balls which are coated with breadcrumbs and fried. Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from their shape and color, which is reminiscent of an orange (the
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