The story behind arancini

Arancini — “little oranges” — got their name from their shape and golden color. In Sicily, every town has its own version.

At 'mina, our trio honors that tradition: ragu Bolognese, saffron with mushroom and truffle, and squid ink with shrimp. We shape them like Mount Etna, a small tribute to the mountain that shapes so much of our cooking.