Arancini, or "little oranges", originated in Sicily in the 10th century. Made popular by the working man as the perfectly contained traveling meal. There are a number of variations on size and shape depending on where you are eating them. Our centuries-old family recipe for arancini is made with risotto and a variety of gourmet fillings, then fried and eaten hot. No utensils need apply. 


Arancini are to Sicily what Primanti's sandwiches are to Pittsburgh. Traditionally a peasant food made with fresh and local ingredients, arancini were designed to be eaten by workers. A hot meal rolled up and ready to eat. More recently, in the 50's and 60's, they were served for special occasions, such as weddings and birthdays. They've evolved and defended their spot in the country most known for pizza and pasta. These heavenly treats are a labor of love, taking two full days to prepare according to tradition. 


The reason we chose to add "House" to our name is because the foods we make are usually eaten at home. Simple preparations and fresh local ingredients drive our core menu. We aim to educate and entice the world through some of our favorite recipes from the vibrant kitchens and markets of Sicily. Join us for a great meal even when you're on the go! The lost art of arancini is making it's way back to mainstream, starting in the 'Burgh. See you soon for some good times rolled...

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