Meet Michael Colomba: The Arancini King of America
That's right, at Brelundi in Waltham, Michael and his team make just about every kind of arancini you could imagine.

That’s right, at Brelundi in Waltham, Michael and his team make just about every kind of arancini you could imagine.

Michael Colomba – Owner, Brelundi: “Everything from meat, ham and cheese, spinach, steak and cheese, teriyaki, we make chicken, we make eggplant.”

The delicious list is almost endless, and there’s an Arancini for every occasion.

Michael Colomba – Owner, Brelundi: “We also make a breakfast arancini, which is egg, sausage and cheese, and we also make sweet arancini, which has Nutella and pistachio.”

Michael’s obsession with arancini, and great food in general, began when he was a child back in Sicily.

Michael Colomba – Owner, Brelundi: “I’m from a little town called Castellammare del Golfo.  It’s on the west coast of Sicily, a real mecca for Mediterranean cuisine.  A lot of unique pastries, a lot of unique dishes that come out of that part of Sicily.”

And he’s brought many of those dishes, and the people who make them, here to Brelundi.

Michael Colomba – Owner, Brelundi: “When I got the idea of building a restaurant I went back to my hometown in Sicily to get ideas and get inspirations for the foods that I grew up with.  I actually brought here, pastry chefs, arancini chefs, to assist me in creating a Mediterranean themed restaurant in Waltham.”

We’ll explore the full menu in a minute, but first let’s get back to all those Arancini.  Because each one of the forty-eight flavors is made by hand.

Michael Colomba – Owner, Brelundi: “This is as authentic as we can get from the way they make them where I grew up.  We make them by hand, we fill them by hand, so we prepare the rice, the fillings, and then we assemble them together.  We make about eight different shapes and sizes.  A round, conical, a barrel, or muffin shape.  Just by looking at the shape of the arancini we know what the filling is.”

And there’s certainly quite a selection to keep straight.  There’s the traditional Meat and Peas.  Gooey Ham and Cheese.  Breakfast options like Spinach and Egg.  Even dessert Arancini like indulgent Nutella, and creamy Pistachio.

Michael Colomba – Owner, Brelundi: “We use white rice and we compliment the rice with chunks of pistachios, and then we fill the inside with pistachio cream and ricotta.”

But of all the available Arancini, the best might just be the outrageously delicious Steak and Cheese.

Michael Colomba – Owner, Brelundi: “Steak and Cheese is one of my favorites, just like a steak and cheese sandwich, we use shaved steak and we use American cheese, and when we cook it, it just melts the cheese so when you take a bite, the cheese is just melting and great steak, and the outside is a nice crunchy arancini and the rice, and it’s a sandwich in itself.  It’s filling.”

Brelundi is short for Breakfast, Lunch, and Dinner.  So all three meals are served in their dining room inside the historic Waltham Watch Factory.  And everything is up to Michael’s high standards.

Michael Colomba – Owner, Brelundi: “The food has to be fresh, the food has to be made in house, and we in fact make our own pastas, we make our own breads, we make our own cheeses, we make our own pastries, we make our own gelatos.”

At breakfast, there’s cheese smothered Frittatas, Pizza with eggs, sausage, and spinach, and a skillet full of seasoned roasted potatoes topped with a pair of poached eggs.

For lunch, try an overstuffed sandwich on fresh baked bread, or a creative pizzas topped with gourmet ingredients.

During dinner, there are appetizers like spinach and ricotta dumplings in parmesan cream.  Pastas include this classic Carbonara with prosciutto, peas, and pecorino.  And oversized entrees feature dishes like the Steak Tip Pizzaiola, with juicy steak tips smothered in mushrooms and peppers, and served with spinach stuffed ravioli.

Michael Colomba – Owner, Brelundi: “When you come to Brelundi, no matter what level of appetite you have, I guarantee you that you will not be leaving here hungry.”

No meal at Brelundi is complete without dessert.  For something simple, there are cups of smooth homemade gelato.  For something shareable, try this deconstructed twist on a classic cannoli.

Michael Colomba – Owner, Brelundi: “We also make a Cannolo Schiaciato.  Schiaciato is the Italian word for crushed, and it’s like an inside out cannoli.  And what we do is we put the inside filling, and then we put pieces of cannoli shells in the ricotta cream, and then we drizzle it with powdered sugar, chocolate, caramel sauce, and it makes for an amazing cannoli, and people can share that.”

But there is one item at Brelundi that you’ll want to keep all to yourself.  Because this simple looking treat is simply one of the tastiest things you’ll ever eat.  Part warm donut. part creamy cannoli. this mind blowing masterpiece is known as the Iris.

Michael Colomba – Owner, Brelundi: “What it is is a brioche bun that we make from scratch, then we fill the brioche with sheep’s milk ricotta, we add lemon zest, chocolate, vanilla.  We seal it in a béchamel, and then we do breadcrumbs, we deep fry it not to cook it, but just enough to melt the chocolate chips inside.  Once it comes out, we coat the top with a mixture of sugar and cinnamon.  Cut it open, it’s got a crunch on the outside, really soft and gooey and amazing flavor on the inside.  So you have this combination of the cinnamon, a little bit of sugar, the cream inside, the chocolate, the lemon zest, and it just makes for an amazing, an amazing pastry.”

From an Iris, to an Arancini, to Breakfast, Lunch, and Dinner, Michael takes pride in serving a slice of Sicily at Brelundi.

Michael Colomba – Owner, Brelundi: “I am proud of Brelundi, I am proud of the Brelundi menus, I am proud of the Brelundi dishes, I am proud of the Brelundi ingredients.  And it’s important to me as an individual, this is sharing the passion in which I grew up with.”

185 Crescent Street
Waltham, MA
(781) 788-8807