VEGETARIAN

SPINACH & CHEESE (TRADITIONAL)

BROCCOLI & CHEESE

BROCCOLI RABI & CHEESE

EGGPLANT CAPONATA

EGGPLANT PARMIGIANA

MARGARITA

ROASTED VEGETABLES

FOUR CHEESE

WILD MUSHROOM

 BEEF

BEEF & PEAS (TRADITIONAL)

BEEF TERIYAKI

STEAK & CHEESE

STEAK BOMB

CHEESEBURGER

MEATBALL PARMIGIANA

 CHICKEN

CHICKEN & BROCCOLI

CHICKEN TERIYAKI

BUFFALO CHICKEN & BLUE CHEESE

CHICKEN CACCIATORE

CHICKEN PESTO

CHICKEN CORDON BLUE

CHICKEN PARMIGIANA

PORK

HAM & CHEESE (TRADITIONAL)

HAM & PISTACHIO

PULLED PORK

SAUSAGE & RABI

SAUSAGE CACCIATORE

SAUSAGE, PEPPERS, & ONIONS

SAUSAGE & BROCCOLI

SPEC & CHEESE

SICILIANO (COLD CUTS)

LATINO

TACO

CARNE ASADA

CARNITAS

FRIJOLES

CHIMICHURRI

EMPANADA

CUBANO

SEAFOOD

(made by request, minimum of 100)

SALMON FLORENTINE

SALMON TERIYAKI

SEAFOOD PANNA (MIXED SEAFOOD)

LOBSTER ALA CREMA

PULPO & FENNEL

SHRIMP SCAMPI

SPECIALTY ORDER

BREAKFAST

EGG & CHEESE

SPINACH, EGG, & CHEESE

SAUSAGE, EGG, & CHEESE

SAUSAGE, EGG, & CARAMELIZED APPLE

SAUSAGE, PANCETTA, EGG, & CHEESE

HAM, EGG, & CHEESE

SWEET

NUTELLA & CREAM

CANNOLI FILLED

CASSATA

PISTACHIO & CREAM

SEASONAL DESSERTS

IRIS

CASSATELLE

CANNOLI

PANELLE

MICHAEL COLOMBA

FOUNDER

Michael Colomba was born in Castellammare Del Golfo, a small fishing town just west of Palermo, Sicily. In 1970, at the age of 11, his family immigrated to America to pursue the American Dream.

Michael specialized in real estate and commercial developments and he built over thirty restaurants as a General Contractor. In the field of Aviation, he built Radar towers in airports all over the country, which allowed him extensive travels. Michael entered the hospitality and food business to great success with the Crescent Suites Hotel and Brelundi Ristorante.

AranciniUS… well, that’s a whole different story.

OUR STORY

Sicilian’s orange inspired treat

While Italians are famous for great food, Sicilian cuisine is distinguished from Italian cuisine mostly in that instead of cream based dishes, there are more ingredients from the garden and the sea. Sicily holds claim to one particular dish that stands as a testament to the island’s unique take on Italian culture; the Arancini.

Growing up in Sicily, Michael Colomba knew Arancini as a great treat that would be made for special occasions. Michael, however, took an interest in the orange shaped treats and how one could produce them for an American market headed towards a gastronomic revolution.

Research & Development: the man from taormina

Michael searched the various regions of Sicily for the perfect Arancini. On the east coast of Sicily, in the beautiful hilltop town of Taormina, he met the perfect Arancini. Leonardo LoTurco, a local retired police officer, who had perfected the craft of producing Arancini. He became known for his ability to make over 3,000 Arancini a day. When Michael pulled open the cap of Leonardo’s cone-shaped Arancini, he knew he had found the right man.

Shortly after this trip, Michael brought Leonardo to Boston to advise him on the precise production of top quality Arancini. The men obsessed over the ingredients and tested hundreds and hundreds of Arancini until they perfected the recipe; which is both a science and an art.

In March 2015, Michael opened his restaurant, Brelundi, and as demand for large quantities of Arancini grew, Michael began to streamline the production even further. Now, Brelundi is a fully USDA and FDA Certified Facility and the staff are HACCP trained and Safe-Serve food certified.

AranciniUS is opening the door for other businesses in the food industry to share this innovation and versatile food with their customers.

THE VISION

Arancini can be found all over the United States and all over the world, however, there are none like ours. AranciniUS has perfected the ingredients, the method, and the flavors that carry the roots of Sicily into the mouths of our customers.

Our Arancini are not only available with the tradition fillings like meat, ham & cheese, and spinach, but we have developed over sixty types of Arancini fillings complimenting not just the Sicilian palate but that of many other cultures, dietary needs, and expectations such as Vegetarian, Vegan, Latino, Chinese, Indian and, coming soon, Kosher.

The idea to create breakfast, seafood, and dessert Arancini was born out of the exploration of what can be produced beyond the standard and typical Arancini. By specializing, we can provide our customers with a high quality product for resale and for personal enjoyment and marry that innovation with the multinational cuisine we all share in America.

We will continue to expand our flexibility and are pleased to offer and make special Arancini that meets your flavor profile; complimenting any culture if not already in our profile. The future of Arancini is now. Please help us put an AranciniUS on every great American plate.