How Sicily's Favorite Street Food Arancine Are Made - The Experts

At the Sicilian cafe Ke Palle Arancine d'Autore, founded by Danilo Li Muli and Eva Polanska, 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.
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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
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[@Mauronic100]

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.

[@DizzyBusy]

Just make a lot of risotto, or get it as a takeout, and use the leftover to make arancini! It's fun to make because you see how your skills increase in real time. The first ones will be wonky and the last ones will be perfect

[@wtfstfusmd]

X no

[@wellaciccio2362]

@@DizzyBusy you can surely find an arancina/o recipe :) surely, the guys in the video are quite experts?

[@JonSudano]

I make these for my family every year for Christmas! I do half ragu and half buffalo mozzarella. It's been a tradition by my grandmom who sadly passed in 2012, but my cousins and I have carried it on in her memory.

[@tomgio1]

I helped make these in a NJ Italian specialty shop (DeMarco’s, Matawan) back in the late ‘80’s, and they were, and still are, a big hit. Back then, we just called them rice balls because many folks didn’t know what the heck arancini was! Love the new varieties shown in this video, much thanks!

[@wavewatcher_]

What’s NJ

[@dengueberries]

@@wavewatcher_ No Jidea

[@markosf09]

Nice @tomgio1 .I first had them at a pizzeria in Toms River when I was a teenager.

[@Bijnori_chora]

I ate Arancine everyday in morning and evening for 11 straight days .. and then took two on my flight from the airport. My Gf was sick of my monotony but I loved it .. I longed for more !! Damn how I wanted to make it. Now I can ..

[@foodmeup]

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!👌

[@johnferrara9667]

You've never been to McDonalds?

[@riedud]

Yes please. Many cultures have their premier portable food transportation system, this one looks awesome!!

[@RoronoaEmanueleZoro]

I'm Sicilian and very happy seeng people talk about our tradiotion ruther than the orrible mafia, arancinis are only the tip of the iceberg of our incredible dishes!:D

[@Yaponnk]

"We start with margarina" True italian chef wait...

[@msxmurda2385]

Looks absolutely delicious.

[@chrisgiamarino1194]

Pasta alla Norma is the best pasta dish I have ever eaten. I had it after a day-long train ride from Naples to Catania. I have to try the arancini version next!

[@milapiepers502]

In love with what looks to be them having a framed picture of the mona lisa holding an arancine

[@drobgyn5615]

Thanks for the video

[@GiovanniVillino]

Buonissime. Veramente. Da provare, per credere!

[@Duschbag]

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

[@naju332]

the Italians love to make everything sound soo good

[@doduarrow]

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

[@SirPatrickStar302]

I need to try someday man !

[@krono5el]

prob where the greeks and romans learned it.

[@BlackLight180]

@@krono5el no way

[@really.not.important]

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.

[@EBSELPROAUDIO]

1.32 that's not saffron. In many places they call turmeric saffron. I once went on a spice trail in Sri Lanka where the guide was waxing lyrical about their 'saffron'. Turns out it was turmeric but since most Tourists didn't have a clue, they seemed to get away with it.

[@peter_kelly]

I could see it selling for €100 for one arancino if that was actual saffron, not turmeric.

[@EBSELPROAUDIO]

@@peter_kelly Saffron wouldn't be used as a dry spice. It's usually soaked in warm water and it would be used to flavour the Ragu sauce or they could quick dip the entire ball into a bed of liquid saffron prior to frying.

[@MadDogTV]

@@peter_kelly Saffron goes a long way and turmeric taste completely different!

[@theotheleo6830]

@@MadDogTV I saw a report about counterfeit saffron. It's becoming ubiquitous.

[@uncopino]

it’s a powder with some percentage of real saffron in it and other things. not turmeric. just a cheaper saffron based product

[@limoncello946]

Much effort put into food

[@firetowing]

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

[@SuperSalvatore27]

These are really good after walking around for hours

[@josiemarino4419]

The arancine look delicious and so does the chef 😉

[@tintinjailhouse1312]

DAMN it look sooo Nice bros !!

[@Sakja]

Awesome.

[@bnbronstein]

I'm sure these taste great but can we talk about how he pointed at a heap of powdered turmeric and called it saffron?

[@JohnHausser]

Nice detective work

[@MadDogTV]

@@JohnHausser These are not good or traditional arancine.

[@Talos2005]

@@MadDogTV Agreed, these look like rubbish, spruik off as something "unique"

[@stefanomigliore8595]

Each Saffron flower has an average of 3 stigmas which appear as orange-red filaments. The red of the stigmas, in contact with liquids, produces an intensely yellow color. In Italy this yellow saffron is used, both in Milan (for the Milanese risotto) and in Palermo for the typical arancine.

[@matteoferrandino3348]

u dont get how much saffron u need for all those arancini. hundres of euros worth of in it lol. its expensive.

[@user-uy9jo4ol2z]

Delicious

[@julioo534]

Now i want to get one

[@victorha9923]

I'm quite aware that American Italian food can be very different, but this video makes the difference in skill and detail between arancine and NY pizzeria riceballs look enormous

[@matteoferrandino3348]

lol not just arancini

[@IhateCCP]

I just ate Arancini here in USA. It DOES NOT LOOK nor smelly like these from Siciily!

[@joanneganon7157]

Oh my goodness ,they look delicious 😊. JO JO IN VT 😆💕🇺🇸

[@LindsayDaly]

Oh my god those mortadella ones look unreal.

[@ivancolandrea9583]

Anyone know the name of that press he uses at the 5:40 mark? I need one

[@mellaniehulsey]

Louisiana USA we have what is called Boudin balls. yummy good. spicy rice balls with trinity and meat fried.

[@kristinchong629]

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. 👽😍👽

[@esti-od1mz]

To be fair, I enjoy the italian way of cooking the italian food. However, these arancine are not americanized

[@BlackLight180]

actually italian cuisine and products are the most imitated in the World. I give you an example: Parmesan is an imitation of Parmigiano Reggiano...

[@benjaminjunior7570]

"lets start with margarine" and theres where I exit.

[@nurlagrande]

FINALMENTEEEEE🇮🇹🇮🇹

[@slamdunktiger]

Are there shops that also sell finished risotto? The best risotto would make the best Arancine right?

[@thedeeprot]

👍👍👍

[@davidhalldurham]

Ke Palle! 😁

[@djfire8262k12]

weight of margarine?

[@Romafood]

Mitico arancino/a

[@mechanicalman1068]

My father’s family was from Sicily. Lots of great food, much of which I’ve never seen in a restaurant. One thing I never saw on their table? Rice, anancini or otherwise. I love them, but always thought it was a Northern Italian thing. Now I know…

[@kalui96]

Dang is that really €3ea?

[@JohnHausser]

No judgment here but margarine ? Really ? lol Cheers from San Diego California

[@rowluxillusion5235]

Butter is far more common in Northern Italy, in the south oil is the predominant fat used, so strictly speaking he would/should be using olive oil. My guess is that the use of margarine is a commercial decision based on A. Cost, and B. Storage needs, with the quantities they are using it makes more sense to use a chilled block of fat than rely on cans of oil, in what seems a small unit. FYI This isn't a place I'll be visiting in Palermo any time soon!

[@RELANDREL]

just wondering, how margarine and not olive oil or butter?

[@Sakja]

Hot cappy arancine? Yes please!

[@labbe8550]

It looks soooo tasty. The video just shows up on my page at midnight. This is cruel

[@antonioguarrera5305]

Dove si trova questo locale?

[@Talia_Vantas]

A Palermo in via maqueda

[@SoulsOnly]

I saw the thumbnail and thought it was ChilledChaos lmao

[@riujithetechnician]

the Japanese have the onigiri 🍙 And the Italians has this

[@sko1beer]

Japanese one is not deep fried but probably makes up for the unhealthiness with salt

[@inaminute2312]

Those all look delicious! Wonder if I can tweak it and make a keto version using cauliflower rice. 🤔

[@annie7395]

SICILY🍷

[@dreadfairy6963]

"We want to give people the chance to try our arancino who dont eat pork" Proceeds to add alcohol.... 😂

[@rektl2036]

Fried onigiri.. Nice

[@angellover02171]

These are the doughnuts Brock was talking about.

[@salvatoreseminara3142]

A.R.A.N.C.I.N.A ......mi hai dato una botta di vita, complimenti

[@MadDogTV]

Margarine! I hope I never have to eat these! My nona would be turning in her grave!

[@anothertarnishedone5960]

Is just food. Relax.

[@IhateCCP]

I just ate Arancini in USA, it's NOT the same!!

[@LivingInTheShade]

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

[@rowluxillusion5235]

Butter is far more common in Northern Italy, in the south oil is the predominant fat used, so strictly speaking he would/should be using olive oil. My guess is that the use of margarine is a commercial decision based on A. Cost, and B. Storage needs, with the quantities they are using it makes more sense to use a chilled block of fat than rely on cans of oil, in what seems a small unit. FYI This isn't a place I'll be visiting in Palermo any time soon!

[@itayhadad8665]

@@rowluxillusion5235 I agree, I don't understand how someone is still using margarine

[@oyaoya5200]

What is wrong with margarine?

[@LivingInTheShade]

@@oyaoya5200 It's full of chemicals and tastes disgusting.

[@Captainhaddockthethird]

@@oyaoya5200 In essence nothing compared to butter it might be better in some circumstances. The old form of margarine had a high amount of trans fat which are bad. But the way it is made nowadays are with no to very little trans fat and often a better alternative than butter, since some do not eat dairy. Both are still way to high calorie in large amounts.

[@chopizle]

They lost me at Margarine... :(

[@MadDogTV]

Me too!

[@randyhilarski1]

We loved that Arancini spot. I am disappointed to hear they use margarine though. I lived in Sicily for 3 years and prefer the Catania version a bit. At this shop my favorite was the BBQ. I know it hurts the eyes of Italians, but dam it was good.

[@GD15555]

It’s me. Mario.

[@umutucar]

Arancine = Turkish orginal name İçli köfte. Turks make the original. The stuffing is usually minced meat, onions, spices, optionally currants. The outer coating should be bulgur and thinly made. not thick !! It should be accompanied by lemon when served. Enjoy your meal😋

[@BlackLight180]

Arancine and Icli Kofte are two different things. By the way, place of origin Armenia, Cyprus, Egypt, Greece, Iraq, Jordan, Lebanon, Palestine, Syria, Turkey

[@clacicle]

What! Margarine? That’s like using ketchup on your pizza instead of real tomato sauce.

[@jc-tu6pg]

then what's the king of sicilian street food?

[@successmiracles]

First !

[@fablan3308]

Cool a scotch egg

[@EinkOLED]

Arancini?

[@DB_Craft_872]

Arancine

[@MrJacknutz]

I stopped at MARGARINE. Deal Breaker.

[@sevron256]

Thempesdo

[@francogerardi1380]

Carne di maile e nato poi scenziato

[@moonwolf1769]

Chop hai ye toh

[@notloriz67690t]

Arancino*

[@Sethbowl]

Vonnu fare l’arancina gourmet e ci miettinu u zafferano ra buistina

[@majoroldladyakamom6948]

Couldn't watch the video. We were too busy reading the subtitles... 😪

[@50ShadesOfEndo]

Typical American

[@KeystoneCapper]

You lost me at margarine which was almost immediately.

[@kirtthomason4620]

there must be an option 🤢🤢🤢

[@alessioferrante2239]

Da Palermitano lo dico per favore, non parlate di tradizione. Ho mangiato le vostre arancine, insulse davvero. Ottime per i turisti! ..la tradizione va innovata, non distrutta e sponsorizzata.

[@mrbear1302]

Margarine....really?

[@francescozappacosta9153]

Margarine?????😞

[@jlee4039]

Chill out, folks. I’ve heard arancini be referred to as the feminine arancine plenty of times. I think it depends on the region.

[@rima1815]

01:27, this not saffron, saffron is a red power, this is curcumic 😂😂

[@evrythingallright]

Do you guys wash the rice?? Cuz they are dirty without washing and the taste of rice changes due to the extra starch

[@rowluxillusion5235]

the whole point is to keep the extra starch. Go back to sleep.

[@renewatford5503]

This was not saffron

[@rowluxillusion5235]

Cheap powdered saffron - not a place I'll be going any time soon!

[@jan-Juta]

@@rowluxillusion5235 it's street food, in that tradition the ingredients are inexpensive. If you used proper saffron the saffron alone would cost more than what these are sold for alone. With how aggressive the cooking process is the flavor of the saffron is pretty much completely destroyed either way, it would be a complete waste of an ingredient that's already at a large shortage.

[@rowluxillusion5235]

@@jan-Juta you clearly don't know what you're talking about.

[@Groet]

Lost me at margarine.

[@rowluxillusion5235]

Butter is far more common in Northern Italy, in the south oil is the predominant fat used, so strictly speaking he would/should be using olive oil. My guess is that the use of margarine is a commercial decision based on A. Cost, and B. Storage needs, with the quantities they are using it makes more sense to use a chilled block of fat than rely on cans of oil, in what seems a small unit. FYI This isn't a place I'll be visiting in Palermo any time soon!

[@MadDogTV]

@@rowluxillusion5235 Olive oil is ubiquitous in Italy - there is no excuse for using margarine! This is fast food arancine and I'm surprise that Eater posted this video.

[@rowluxillusion5235]

@@MadDogTV I do not disagree with you at all. I'm pretty appalled by it.

[@bend6292]

Arancini* sorry

[@DB_Craft_872]

It's arancine

[@robirtoss7340]

They are called arancini!

[@DB_Craft_872]

No it's arancine

[@uncletaku]

I know they are good but the Asian in me can't get over seeing too many processes and ingredients involved with rice.

[@timcarnell5133]

Its aubergine NOT eggplant, that’s american.

[@timcarnell5133]

And don’t get me started on flavor! What’s wrong with the correct flavour ?

[@adamantobserver8655]

I don't get it, this dude dont use pork for those who don't eat it and put wine on it. Seems like not for muslim.

[@niktsi]

Margarine, fake saffron, one can wonder what else is of dubious quality in there. The first time I dont get inspired by such a video

[@maage56]

Yes they lost me at the Margarine part :/

[@meepmeepvroom2200]

The second he grabbed margerine I stopped. Sacrilege.

[@krono5el]

Wow, without the people of Asia, The Americas, and Hindustan, european cuisine and culture really would be as rough as it was before they meet those Treasures of Humanity.

[@e.lycopersicon9720]

It seems very --- um 'touristy' for Italian food.

[@manilabond9384]

Oh cool, an onigiri haha.

[@lenase7396]

Ha detto arancina, ho bloccato il video. Maledetti.

[@DB_Craft_872]

Ahhahahaha palermo è il capoluogo sium

[@spetruzify]

Parboiled rice? Weird rice cooking method. Margarine?? Powdered saffron (tumeric??). No browning whatsoever in that ragu. Strange batter for the frying. None of this makes any sense. A lot of shortcuts.

[@e.a.p]

This food is garbage.

[@DB_Craft_872]

This food is delicious

[@benbenm9304]

It's juste a kebbe, more I am getting to know the Arabic , North African and Middle Eastern culture more I understand that almost everything comes from there, we inneuropenhave created nothing almost food wise

[@esti-od1mz]

Kebbe is really different. They resemble each other, that's it

[@appolop8273]

The Chinese were the first to invent all these dishes, and the Italians just copied them. Capeesh!

[@hamyhamster5]

The Chinese had fried rice balls and Ragu? This dish is more likely to be inspired by the middle east (kibbeh), than china

[@esti-od1mz]

False. Also, It is "Capisci"

[@esti-od1mz]

@@appolop8273 you dumb descendant of people I don't know, I pointed out the correct form, which is Capisci. You showed a lot of disrespect for someone who is dumb enough to believe that italian cousine comes from China. Educate yourself, and be more kind to people.

[@appolop8273]

@@esti-od1mzYou're a sucker for believing my comments, that's how stupid you are. You don't even know when people are making a mockery out of something, and you believe what the person is saying? Go back to school and learn what, "sarcasm" means bafangool.

[@esti-od1mz]

@@appolop8273 You weren't sarcastic, but offensive towards other people's culture. If I should go back to school, you should learn basic respect. I would not even try to continue this conversation with someone so rude as you.

[@Aspett0]

They're called Arancini, not Arancine.

[@cz2301]

So, arancini is a fried Japanese onigiri

[@nyko921]

Not even close.

[@ChrisBrown-kp1tb]

Wow this is actually terrible. Lol im an Aussie trained chef and even here that would get you laughed at😂even in the 80s here thatd get you laughed at. Shame shame shame

[@nyko921]

Imagine having no culinary tradition.

[@ChrisBrown-kp1tb]

@@nyko921 what point are you making here? That Australia has no culinary tradition?

[@DB_Craft_872]

​@@ChrisBrown-kp1tbsicily street food still better than the australian one