In a recent episode of Diners, Drive-Ins, and Dives, Guy Fieri takes viewers on a captivating culinary journey to Wilmington, Delaware, to explore the rich flavors of Luigi Vitrone’s Pastabilities, a standout in the city’s Little Italy. This episode promises an authentic Italian experience, highlighting a dish that has become a staple of the restaurant: Arancini.

From New York to Wilmington: A Story of Authenticity

Luigi Vitrone, the master chef behind Luigi Vitrone’s Pastabilities, originally had a restaurant in New York City. Persuaded by the Governor of New York to bring his culinary expertise to Wilmington, Luigi established a haven for Regional Italian cuisine, sourcing ingredients directly from Italy. Guy Fieri is quick to recognize the authenticity, noting that “the recipes go way back into Luigi Patron’s family cookbook,” making the dishes true to their Italian roots.

The Highlight: Arancini

Guy dives into one of the restaurant’s most cherished dishes—Arancini, a fried ball of cheesy rice served with marinara sauce. Here’s a detailed breakdown of how this beloved appetizer is made:

1. Risotto Preparation: The foundation of the Arancini starts with risotto. Olive oil is heated and used to sauté a sofrito made from fresh garlic, mirepoix (onions, carrots, and celery), and fennel. Arborio rice is then added, ensuring each kernel is coated in oil. Luigi emphasizes the importance of fresh herbs in the risotto: Italian parsley, basil, and rosemary are chopped fresh every morning, sometimes even twice a day.
2. Stock Making: The risotto is cooked with a homemade chicken stock, created by simmering chicken bones with mirepoix, bay leaves, rosemary, thyme, and parsley stems for about an hour and a half. The stock is then strained and used to cook the rice, which is continuously stirred and finished with cold butter and Parmesan Reggiano cheese.
3. Marinara Sauce: The marinara sauce, a perfect accompaniment to the Arancini, is made from California tomatoes seasoned with salt, pepper, dry oregano, fresh basil, and extra virgin olive oil imported from Italy. Large pieces of garlic and Italian flat parsley are added, and the mixture is cooked down to a rich consistency.
4. Forming the Arancini: The cooled risotto is shaped into small bowls, each filled with a piece of Italian Gorgonzola. The rice is then shaped into balls, coated in flour, dipped in beaten egg, and rolled in breadcrumbs. These balls are fried to a golden brown, resembling small oranges, hence the name ‘Arancini.’

Guy’s Enthusiastic Review

Guy Fieri is visibly impressed by the Arancini. He highlights the imported Gorgonzola, noting, “You made a point to talk about that Gorgonzola being the traditional, the imported. That is Gorgonzola baby!” The dish’s balance is what really stood out to Guy, with rice that is still al dente and a perfect ratio of creamy interior to crunchy exterior. He described the dish as “a really well-balanced Arancini” and appreciated the marinara sauce, saying, “Good amount of garlic, a lot of tomato, and the extra virgin olive oil really carries that through.” His final verdict? “Delicious!”