Content Creation for Socal Media
The Attention Championshion.
Champion an obscure food type using text, image and moving image across atleast 3 social media platforms.
Point System
Like = 1 Point
Up-vote = 2 Points
Share = 5 Points
Comment = 10 Points
Celebrity Engagement = 1000 Points
The first task given of this project is to choose a non mainstream food and write down a list.
We then put all of our list of foods on to the wall.
The food I ended up choosing was Arancini balls, a Sicilian street food classic.
What is Arancini?
They come in large rice balls, stuffed traditionally with a special meat sauce, then breaded and fried. You can count about 100 variants those that are most common in Sicily with meat sauce, the butter (with mozzarella, ham and, sometimes, white sauce) and spinach (also topped with mozzarella), and again “the norm “(with eggplant, also known as” the Catania “) and Bronte pistachio.
Once i had my food type i then wanted to write down as many ideas as possible.
Primary Research
Upon choosing my food, I decided to research the best places in London for Arancini. I traveled to Camden to find 'The Arancini Factory' by Arancini Brothers, which was then closed when i arrived and looked as if it was no longer in business, I then hunted around for another Arancini Brothers store. There was one at Maltby St. Unfortunately the Arancini Balls where not what i expected, they were not Sicilian and they was small "risotto balls". I then traveled to another place in Victoria, then on to Shoreditch and could not find any Sicilian style Arancini.
I done some more research and found Etnacoffee in Baker Street, a Sicilian Street food cafe.
Past
Arancine (rice balls) were invented in the tenth century during the Kalbid rule of Sicily.
The arancino is considered to be the product of rotisserie most characteristic of Sicily region
known and sold around the world. The name is derived from the spherical shape and color that
make it similar to an orange.
The arancino has been officially recognized and included in the list of traditional Italian food products (PAT). It is so famous that Andrea Camilleri gave this name to one of his first collection of short stories: “The Montalbano’s arancini” with protagonist commissioner Salvo Montalbano.
827 to 1061, Sicily was under Arab rule, a period of enlightenment whose cultural, social and economic reforms had a profound and long-lasting influence that is still felt today. Arancini was introduced during the Arab period. The island had a cooler climate back then, with streams flowing all year round, navigable rivers and natural lakes, an environment that allowed the rice’s growth.
How to make the Arancini
(Makes 10 medium balls) 800ml chicken or vegetable stock 250g arborio rice ½ tsp salt Very generous pinch of saffron 50g parmesan or vegetarian alternative, grated 150g mozzarella, chopped into chunks Fillings of your choice (meat ragu, pesto, sauteed mushrooms) 1 egg 170g plain flour 500g dried breadcrumbs Vegetable oil, to cook
If you are using leftover risotto, skip this step. Otherwise, bring the stock to the boil in a medium pan, then tip in the rice, salt and saffron. Bring back up to the boil, then turn down the heat and simmer on a medium heat until the stock has been absorbed. Stir in the grated parmesan and season to taste, then leave to cool completely, preferably in the fridge – you can spread it out on a tray to hasten this if necessary.
Stir the mozzarella into the cool rice and check the seasoning. Roll a tablespoonful between wet palms to form a ball of your chosen size. Poke a hole in the middle and spoon your filling in, then plug the hole with extra rice. Repeat until all the rice is used up.
Beat together the egg, flour and enough water to make a thick batter (about 175ml), and season. Put the breadcrumbs on to a plate.
Heat the oil in a deep pan, no more than a third full, to 170C, or until a breadcrumb sizzles on contact. As it is heating, dip each rice ball into the batter to coat, then into the breadcrumbs, heaping them on top until it is well covered.
Cook in batches until golden brown, making sure the oil comes back up to temperature between batches, and drain on kitchen towel. Sprinkle with a little salt while still warm and serve hot or cold.
Present
Today with the increasing popularity of this finger food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets, particularly in Palermo, Messina and Catania.
Arancini is now the most popular Sicilian street food.
Looking at old sicilian paintings and images dark images of arancini, to take the route of how long arancini has been around for.
A series of traditional Sicilian Patterns
Signs of Italy. Looking at Italian Typography
Posters and Typography.
The Sicilian Flag.
I like the style of thwaw photographs.
Bold colours, illustrative fun style.
Remixing a cadburies egg advert.
One of my ideas is to replace adverts with arancini.
I decided it could be a good idea to take paintings or art from the 10th century and create a timeline of italian art up until modern italian art following the route of the arancini. This artwork above is from when arabic law took over sicily, the man is holding a script, i turned the pot on the left hand side into an arancini, and was going to state that this is the first arancini recipe ever recorded.
A piece of art from the 12th Century, remixed with Cini.
Upon brainstorming for a name, i wanted something that was taking itself too seriously. Using the name The Arancini code i decided that it was fitting as i wanted to reveal arancini in some way, whether it was inside art or through a light hearted post. I thought using the Mona Lisa as they did in the da vinci code and changing her head into an arancini shape would make for a qwerky light-hearted profile picture, so people know the page doesn't take itself too seriously.
Comments