Carmela teaches on how to make traditional Sicilian Arancini:
- 3 cheese Arancini
- Peas and pumkin Arancini
- Nutella Arancini
In this class you learn how to make the arancini, and you be fully immersed in making them. Carmelas guides you step by step and teaches on different types of arancini, this class is designed for the Arancini lovers, as if there is more time Carmelas will show you different types of Sicilian Arancini.
Here is a little history on: Arancini (arancini or arancine in Sicilian) are stuffed rice balls that are coated with breadcrumbs, and fried. Arancini are usually filled with ragu’ (meat sauce), tomato and mozzarealla and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from their shape and color, which is reminiscent of an orange (the italian word for orange is arancia, and arancina means “little orange”), although in eastern Sicily, arancini have a more conical shape.
They are said to have originated in Sicily in the 10th century during Arab rule. In Palermo and Trapani, Sicily, arancini are a traditional food for the feast of Santa Lucia, 13 December, when bread and pasta are not eaten. This commemorates arrival of a grain supply ship on Santa Lucia’s day in 1646, relieving a severe famine.
This used to be a snack food but nowadays it is known as `street food’ in modern Italian food culture, arancini are found all year round at most Sicilian food outlets, particularly in Palermo Messina and Catania.