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Brothers Edoardo and Michele Mortari take fast food very seriously. Their business in London and Rome is based on pizza and arancine – the Sicilian spelling for the saffron rice balls that originated in Palermo. The otherwise modest shopfronts of the two London branches display a bright-orange Fiat 500, cut in half, in the window. Both have a takeaway service as well as compact dining rooms that attract a varied crowd: from local yummy mummies to Italians seeking authentic flavours. The arancine are served as starters, with various fillings: ham and cheese, beef ragu, mushroom or ricotta and spinach. Pizzas have both traditional and innovative toppings (’nduja and buffalo mozzarella, for instance) and there’s a long list of optional extras. The crisp bases come from handmade slow-rising dough using premium flour and minimal yeast. Other traditional dishes include lasagne, roast chicken, salads and desserts such as tiramisu or espresso crème brûlée. Drink first-rate coffee or Moretti beer, Italian wines and cocktails. Arancina also runs a pizza van, which attends street-food events across the summer.
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