Papa Perrone's

                                                            BEST OF NEW YORK: ARANCINI

 

 

 

Papa Perrone’s
Jianetto’s Pizza Truck, Manhattan and Williamsburg; PapaPerrone.com or @PapaPerrone
Every time Johnpaul Perrone makes a rice ball, he is honoring his grandmother, who first introduced him to the family recipe when he was growing up in Brooklyn. Yet he named his arancini operation after his grandfather, Papa Perrone. Such details don’t bother Johnpaul. The 42-year-old is too busy thinking about making some of the most flavorful fried rice balls in the five boroughs. After improving upon his mother’s version of Grandma’s recipe, Johnpaul ran a food truck in midtown that sold his arancini for three years. That venture ended two months ago and now Johnpaul is looking to open up shop in Staten Island. In the meantime, multiple flavors of Papa Perrone’s arancini are available at Jianetto’s Pizza Truck for $5. While rice-ball lovers can’t go wrong, the best kinds are the least traditional. Dessert lovers be sure to try the nutella arancini. The buffalo chicken rice ball is also not to be missed. Johnpaul has even come up with peanut butter and jelly arancini. When something tastes this good, don’t ask too many questions.


Read more: http://www.nydailynews.com/life-style/eats/best-arancini-new-york-papa-perrone-s-article-1.1168207#ixzz288myh9tfPapa Perrone’s
Owner Johnpaul Perrone holds out Papa Perrone's rice balls sold at Jianetto's Pizza Truck in Manhattan for the Best of New York column. (Jacob E. Osterhout/New York Daily News)

JACOB E. OSTERHOUT/THE NEW YORK DAILY NEWS

Owner Johnpaul Perrone holds out Papa Perrone's rice balls sold at Jianetto's Pizza Truck

 

 

Jianetto’s Pizza Truck, Manhattan and Williamsburg; PapaPerrone.com or @PapaPerrone

 

Every time Johnpaul Perrone makes a rice ball, he is honoring his grandmother, who first introduced him to the family recipe when he was growing up in Brooklyn. Yet he named his arancini operation after his grandfather, Papa Perrone. Such details don’t bother Johnpaul. The 42-year-old is too busy thinking about making some of the most flavorful fried rice balls in the five boroughs. After improving upon his mother’s version of Grandma’s recipe, Johnpaul ran a food truck in midtown that sold his arancini for three years. That venture ended two months ago and now Johnpaul is looking to open up shop in Staten Island. In the meantime, multiple flavors of Papa Perrone’s arancini are available at Jianetto’s Pizza Truck for $5. While rice-ball lovers can’t go wrong, the best kinds are the least traditional. Dessert lovers be sure to try the nutella arancini. The buffalo chicken rice ball is also not to be missed. Johnpaul has even come up with peanut butter and jelly arancini. When something tastes this good, don’t ask too many questions.

Read more: http://www.nydailynews.com/life-style/eats/best-arancini-new-york-papa-perrone-s-article-1.1168207#ixzz288ntfTX6