To all of my PMQ readers, I hope you have enjoyed the stories I have written in the past. Many have focused on my travels and experiences and I have tried to demonstrate certain points about running a pizzeria with them. I feel that people can better grasp the concepts and ideas if I can explain how the inspiration came to me to write them. Today we are not going to talk about pizza because there is more in pizza shops than just pizza. Some shops have a full menu. I am going to share with you an experience I had with one shop in particular and a menu item you see in many traditional Italian-owned pizzerias in New York, but not so much outside of the city.

As you all know my office is on Long Island, New York, so I have tried nearly every Italian Restaurant in the area. I visited this new place a few weeks ago called Pompei Pizza in Rocky Point, New York, and had a great experience there. When I walked into the restaurant, it was very busy and the counter was full with many different choices of pizza products. Vinnie (the owner) walked up to me and said, “I know you. You are Chef Bruno from PMQ magazine.” I told him that I was in fact who he thought I was and he was so excited…so was I. I felt like a superstar. He offered me a slice of his pizza, which was from his grandmother’s recipe. When I tasted the slice it was amazing. The flavor of the sauce was so rich and the dough was perfect. The pizza was so good I had to have another slice. Vinnie then offered me a rice ball and within a minute I knew this was the best tasting rice ball I had ever had (aside from my own of course). I was so impressed with the rice balls that I am going to share the recipe of it with you because it was then that it dawned on me that out of all the rice balls I have seen and eaten, none of them really came from outside of the East Coast. So once again, here is another PMQ “we-bring-it-to-you-first” story and recipe.

  The real name for a rice ball is Arancine and it is a specialty food that originated in Palermo, Sicily. Therefore, if you are ever in Palermo you will see them everywhere. Every person in that city eats one everyday. Arancine is not easy to make and it takes a long time to develop the skill, but just like with pizza, a little practice makes it perfect. Try out the recipe and get comfortable with it, then sample it to some of your favorite customers. Remember, the way to set yourself apart from all the other pizzerias in you area is to be innovative and offer a new, unique and authentic Italian dining experience. Now I am going to show you how to make rice balls in your own shop.

Buon Appetito,
Chef Bruno