Posted on by Information Seekers

How Sicily's Favorite Street Food Arancine Are Made — First Person

At the Sicilian cafe Ke Palle Arancine d’Autore, chef Giuseppe Di Forti rolls and deep-fries balls of gooey, cheesy rice to make the street food favorite, arancine. The cafe serves many varieties, including arancine stuffed with meat, eggplant and tomatoes, and more.

For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s

Credits:
Producer: Carla Francescutti
Field Producers/Directors: Anna Muckerman, Mohamed Ahmed
Camera: Anna Muckerman, Mohamed Ahmed
Editors: Anna Muckerman, Mohamed Ahmed, Luigi Pirisi

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
———————————————————————————————————-
For more episodes of ‘First Person’, click here: https://trib.al/7bZsJw8

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0

23 Replies to “How Sicily's Favorite Street Food Arancine Are Made — First Person”

  6. I guess the use of margarine and the lack of egg in the batter is done not just to reduce costs but also to not have to make a separate batch of rice for vegetarian options.

  7. We Do thosed in 🇵🇷 P.R. not with Rice. With Potatos or Roots. Any Meat. Amazing. Thank You.🌎

  9. No judgment here but margarine ? Really ? lol

    Cheers from San Diego California

  10. Food from Italy that Italians Americaized is the most under appreciated culture gift in the us. Pizza you share, pasta you make fun shapes. It’s like so fun and delicious. 👽😍👽

  12. One doesn’t experience self transcendence, the illusion of self only dissipates..🎟

  15. 0:33 First time I've seen a deep fryer with an automatic basket lifter. Cool!
    They make the arancina so delicately. Must taste amazing!👌

  16. as a kurdish we make same dish but instead of rice we use bulgur wheat and ours much more thin outskirt and much more filling ratio

  17. I am really surprised margarine was used would have expected butter. The saffron looks like tumeric.

  18. I just got back from a family trip to Sicily and my daughter tried these on our first day and then craved them every day after. I had no idea how involved they were to make.

  21. They look amazing..! I wish I could be there to enjoy some of your edible art..! 😋🤙

Comments are closed.