Cooking Class: Secrets of Sicilian Arancini Balls with Gina Tringali - Context Travel

Cooking Class: Secrets of Sicilian Arancini Balls with Gina Tringali


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Meet one of Sicily's most revered street foods: the arancina (rice ball)! The Arabs introduced or reintroduced rice to Sicily in the 10th century. Arancini (rice balls), panel (chickpea fritters), and many desserts made with sugar cane were inspired by Arab agriculture and cuisine.

Today, cheese-filled fried rice balls are firmly on the menu. Arancini are a hearty handheld snack that comes in a variety of forms. The classic arancina is meat-filled, but nowadays fillings range from ground meat and peas to pistachio nuts and chicken, using local ingredients and experimenting with combinations of flavors. In this cooking seminar, we will learn a basic recipe with the option to adapt it to individual tastes. 

In this hands-on conversation, we will learn how to prepare this delicious Sicilian snack. Led by food historian, sommelier, and home cook Gina Tringali, this interactive lesson will have participants making arancini like an expert. Designed to deliver a taste of Sicily, participants will come away with an understanding of how to make this beloved fried snack and learn about its different names, forms, and flavors.

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class, so that you can pre-measure ingredients before joining. 

Ingredients

  • Arborio rice (2 cups)
  • Stock (chicken or vegetable - 2 cups)
  • Dry white wine (1/2 cup)
  • Butter (2 tbsp)
  • 4 Eggs
  • Flour (1 cup)
  • Breadcrumbs (2 cups)
  • Mozarella (2 cups cut into 1/2 inch cubes)
  • Canola or vegetable oil (enough for deep frying)

Special equipment

We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen, and alternatives where possible.

  • Parchment paper
  • Wooden spatula and slotted spoon
  • 2 saucepans
  • Paper towels

Participants will be provided with a full ingredient list prior to the class.

Gina is a food historian, coffee connoisseur, and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 39 reviews
85%
(33)
15%
(6)
0%
(0)
0%
(0)
0%
(0)
E
E.S.
Great step-by-step class

Loved this class. I have never been able to make decent risotto—the base for this dish. After this recipe, demonstration and explanations by Gina, I whipped up near-perfect Arancini. Delicious!

S
S.
A real success

This was the best class Gina explained everything so well. It was easy to cook along with her. Risotto was always a mystery to me but now I think I “get lt”. Look forward to more classes from Gina

I
I.R.
Great Cooking Class!

Gina was an awesome instructor. She made this recipes with many steps seem easy.

A
A.

Guest did not leave comment

A
A.

Guest did not leave comment

Customer Reviews

Based on 39 reviews
85%
(33)
15%
(6)
0%
(0)
0%
(0)
0%
(0)
E
E.S.
Great step-by-step class

Loved this class. I have never been able to make decent risotto—the base for this dish. After this recipe, demonstration and explanations by Gina, I whipped up near-perfect Arancini. Delicious!

S
S.
A real success

This was the best class Gina explained everything so well. It was easy to cook along with her. Risotto was always a mystery to me but now I think I “get lt”. Look forward to more classes from Gina

I
I.R.
Great Cooking Class!

Gina was an awesome instructor. She made this recipes with many steps seem easy.

A
A.

Guest did not leave comment

A
A.

Guest did not leave comment