We are extremely pleased to introduce the first post in collaboration with Giovanna Bellia La Marca and her Kitchen On The Cliff youtube show! Giovanna spent her childhood in Ragusa, Sicily before moving with her parents to New York at the age of 10. She has since then kept alive her love of her native island with frequent trips to Sicily. Now retired after a 20-year teaching career at her Alma Mater, The Bronx High School of Science where she taught Art, Medical Illustration and Computer Graphics as well as Italian, which she introduced to the school, she devotes herself to writing, cooking, entertaining, travelling with her husband Howard, and enjoying her grandchildren Felice and Francesca!
Today I made the much requested Arancini; one of the best know Sicilian dishes! I made them the traditional way, but I also used a modern tool called the Arancinotto! If you make it yourself, please share your creations with me. #KOCShareWithMe Buon Appetito!
Looking for Arancinotto? Check this link!
Giovanna is also the author of:
- Sicilian Feasts, Hippocrene Books, NY, 2003, Expanded Edition, 2014
- Language and Travel Guide to Sicily, with companion CD’s, Hippocrene Books, NY, 2008
- The Cooking of Emilia-Romagna, Hippocrene Books, NY, 2011
Don’t forget to subscribe to Giovanna’s Youtube channel!
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[…] How to make Arancini using Arancinotto | Kitchen On The Cliff & Sicilian Food Culture | Video (Visited 1 times, 1 visits today) […]
I’ve visited Sicily and these look delicious. Love Cacacavallo (I’m sure I misspelled it). It’s now one of my favorite cheeses!!
I loved your video. Where can I purchase those arincini tools?
You can get one directly from the makers! https://www.arancinotto.com/?ref=kudd-v3qhwip
I make rice balls only once a year, for Christmas Eve. It’s a family tradition and it would not seem like .Christmas without rice balls and the Italian sausage that our family has made for years. My grandparents came from Cefalu and Corleone.
[…] Arancino with an “o”, masculine, typical from the Tavola Calda of Messina and Catania). These delicious rice balls are one of the most famous “pezzi di rosticceria” of Sicilian gastronomy, but we have […]
I made the arancini balls. They are so delicious. I will now try your rague sauce. I will be keeping your in my favorites. Thank you to you and your grand daughter
Salude!
Can’t wait to try these
Wow! Thanks Mille Grazie.Its the flour water paste that I learnt today! Your English is Excellent!YOur demo is superb!
I love your recipe for rice balls. I can’t wait to make them. My grandmother always made them for the holidays.
Hello Giovanna,
Thank you for your wonderful recipes on YouTube! I watch them all the time. I love the way you explain things not only to the recipes but you expand on the who, what, when and why’s. I purchased your Sicilian Feasts cookbook and I have a question on your Sicilian Rice Balls recipe on page 20. It reads “When the rice is still hot, but cool enough to handle, add the sauce, cheese, peas and eggs, mix well and let cool.” I didn’t’ think the sauce and peas went into the rice until you cupped it into the palm of your hand then covered it with remaining rice mixture. Can you kindly clarify. I might be ready it wrong but I’m confused. Keep up the GREAT JOB Giovanna and your team of greats: Howard, Nicoletta and Steven. Thank You!! I’d love to come visit you in NJ. I used to live in Branford CT but I moved 12 years ago to Estero FL (warmer weather). I really do miss the foods from New England…no comparison to FL. By the way, a few years ago, I visited Messina Sicily.