Sicilian Street Foods Must Try! #TravelLikeAPro #Sicily #GJWRisingStar

Buongiorno! I think you know where I am. We have such a delicious episode for you. We're going to sample street foods at a market, at a festival, and we answer the question, Arancino or Arancina? We also have the history of this most important Sicilian street food. Come with me. That's called the pesce fritti. Misto and there's the arancini. And what they do is they deep fry it. This is also typical street foods here. The calamari, anchovies. This is panella which is chickpea. That's tomato salad with ricotta salata and onion. Bruschetta. The panelli and those are croquettes with the potatoes. There's my favorite Sicilian salad with fennel and orange. There you go. You get a plate like this and like this and you're good to go. There's the octopus. Not my favorite but here you go. That's how you eat it with a little bit of lemon and parsley usually. And you walk around and eat sweet food just like this. The regular arancinis are with the ragu. They also have the spinach, the pistachio, the butter which is actually ham and cream and peas. And of course you can always just get a pizza margherita. But this is the lunch pizza so it's a little bit different. There's the pizza with potatoes. Oh it's focaccia actually. Four minutes later boom. So is it arancino or arancina? There's no one better to answer that than one of our favorite guides Juicy in downtown Catania. So what's this big mystery? What's the big difference? The big difference is first of all in the shape and in the content because the rice balls in Palermo called arancina, feminine noun, is round in the shape and the ragu sauce is whitish. There's not tomato sauce. There's the grinded meat with some spices and that's all. Our rice ball is more complicated. We like the cone shaped rice balls with a rich tomato sauce and the meat inside and then we add the peas, the boiled eggs and then we put the saffron in the rice. It's more baroque and it's shaped according to what was the typical shape of the monks, the Benedictine monks chose. Ergonomical. To grab it with the hands and the rice ball in reality has to be eaten upside down. So you take it, you turn it upside down and you start from the bottom because as I say gravity makes the sauce come down to the bottom. So once you start from the bottom it'll be very tasty, full of sauce, full of meat and you leave the dry rice for the end. Didn't this come about because the Benedictine monks made a humongous rice ball that was like nine kilos, 20 pounds and they were so upset because they couldn't eat it. Couldn't eat it and it crumbled because it was too big. Even if it's gluey the rice if it's too big you can't shape it and first of all you can't bite it. So they were so disappointed by this rice crumbling and coming apart that they decided to do whatever they could to take it you know easily and to eat it by tasting it as we do now. And how did this idea of using rice and meat and tomatoes and saffron and peas and eggs and all these was almost you open it up and there's a surprise inside. Right on the other hand you know what from our rice balls we got to the famous Roman comes from the French surprise and we got something like this already in the Moorish times because this ball of rice we were rice producers in Sicily so it's like a street food system and we stuffed this rice with some other ingredients and step by step we got to the meat which was the richest and that was for the aristocrats because the aristocrats could eat the meat and we discovered the tomatoes we added the sauce. The sauce and the rice is what the French did the Ragu sauce is French so from the Moors to the French to the rest of the cocktail which is exactly Sicily this is the most traditional food on the island street food but it's also a summary of what we are. I love it. What's your favorite? My favorite? Meat or pistachio but the pistachio sauce is something modern. In town here don't miss the normal rice balls, fried eggs, lunch, tomato sauce and basil. What is it called? You won't regret it and if you're vegetarian it's the best. Martina is going to be our taste tester today there you go with the ragu it's nice and juicy there's your traditional arancini. Try this nothing like it they don't over fry it just perfect squeeze a little bit of lemon on there and you're all set. You can walk around with it or eat it right here sitting down Buongiorno. What are you doing? Coming to a festival is a great way to sample street foods and here we are in Tre Castagni for the festival of San Alfio, Philadelphia and Cirino but really there's festivals all over Sicily at different points and it's a great way to take in what everyday Sicilians like to eat, like to do, like to buy because there's lots of let's say stuff to buy and that's sheep intestine and that's a little meat with Philadelphia cream cheese that's spleen right there sheep spleen oh wow look at that with french fries and a little bit of mayonnaise this is everyday Sicilian sampling that's with Nutella and this one is with powder sugar it's the periods onions and garlic and what I really love is how they hand braid them if you're a meat lover this is definitely the place for you Buongiorno. Yes! Guys is making right here and they always top it off with a little bit of oregano and olive oil and then you top it off with all these condiments. Now I know this disturbs some people but yes horse meat is a very important street food here in Catania and look at the people lining up. There's the cipollini, that's the involtini Philadelphia and pistachio. Yes here we go again with the cream cheese that's a big I know this guy very well because we featured him Buongiorno on past episodes wow a little bit bigger selection than normal all typical products now on Sundays he's near us at Raitana where we usually have our coffee garlic garlic and more garlic I wish you guys could smell this oh and the red onions caramel this is almonds peanuts I love these the hazelnuts here they're toasting chickpeas so what they do is that's sand right there they toast it very crunchy very delicious this is the best crispelli with anchovies or with ricotta zeppola di riso with anchovies and then this one is with the ricotta the honey on there oh with the honey everyone's smiling how's the the honey oh and she's gluten-free and just taking a bite bing bing and I tell you and I give you a voice a very light touch that expands and tells me about you oh oh oh I with you with you Jesus I can give to everyone joy and love and it will expand and life will be you are in my heart and you are still among us listening to those angelic voices was the highlight of my day I have to tell you the faces, their voices oh they were so excited and so proud they were beautiful Nutella Nutella Nutella Nutella and then we've got all types of more sweets then there are these guys selling granita gelato Buongiorno this is what I love to see everyday Sicilians just enjoying the festival having some ice cream Buon appetito everything is for sale I mean like everything these guys travel around to one festival after another one market after another to sell stuff all types of herbs and all types of plants thank you so much for watching this episode of course we have tons of videos of foods on recipes even a recipe on how to make arancino yes I said arancino and of course thank you for watching subscribe to this channel and we'll see you on another video of you me and Sicily Arrivederci