Art of Arancini Explores Sicily's Favorite Street Food Snack
Art of Arancini debuted on December 1 at the New Taste Marketplace. The new catering business centers around the Sicilian fried rice balls known as arancini and is the brainchild of professional chef Andrea Cesca, who has cooked at Vega and Cotogna restaurants in San Francisco.
Tamara Palmer Bolognese arancini by Art of Arancini.
Like many expatriate chefs who are influenced both by their homeland as well as their chosen home, Cesca infuses a Bay Area sensibility into his arancini. At the New Taste Marketplace, he was selling a meaty Bolognese arancini as well as a veggie version with kabocha squash.
When we saw the tweezers (to plate the arancini with fried parsley), we knew Cesca meant business, but the proof was in the light and crisp fry-up he achieved in his compact little fryer. This can't help but slay (in a good way) anyone who has a weakness for fried food.
Tamara Palmer The arancini's guts.
The next (and second-ever) opportunity to try Art of Arancini is on December 15, when Cesca will be a guest chef inside the Frozen Kuhsterd truck at SOMA StrEat Food Park.