Arancini (Italian Fried Risotto)Go to recipe I was first introduced to arancini at the fancy restaurant where I used to waitress—their impressive truffle arancini would literally fly off the menu. But arancini haven’t always been seen as gourmet; they’re generally believed to date back to ...
The Focacceria is today managed by Pasquale Basile, but it dates back to the thirties, when his grandfather launched the business out of a stall just outside the current restaurant. Their core menu hasn’t changed much; specialties remain the same: pani câ mèusa –bread with spleen; aran...