We prepare tomato-based arancini with pepperoni and nduja, stuff them with mozzarella, coat them in breadcrumbs made from grissini, and fry them until crispy. We serve them on a bed of tomato sauce, topped with Parmesan, basil, and olive oil.

Sicilian arancini meet America’s love for pepperoni. Inside—stretchy mozzarella, outside—a crispy crust, and in every bite, a little bit of Italy and a little bit of New York.