It’s the holiday season which means this blogger is home in Boston. And that means lots of delicious foods, from Italian to seafood. Naturally anyone’s first day in Boston should consist of espresso, cannoli, and pizza from the North End. Today we’re diving into arancini at Galleria Umberto.
Arancini is an Italian rice ball that consists of meat, cheese, and peas. It is covered with breadcrumbs and deep fried. Galleria Umberto makes these classic arancini as well as other Italian staples.
You walk in to this old school restaurant, a cash only counter and hot case greet you straight ahead. Posters of famous Italian cities dress one wall, the opposite a mural of the homeland Italia. You know it’s good when you hear locals speaking Italian, and typically the line is out the door.
The food is just incredible, a Sicilian influence is apparent in the pizza. All that really means is that it has a bit of a thicker crust rather than thin, although don’t be thinking you’re having deep dish or anything! It’s still got a nice thin crust. Grandma must be in that kitchen because it tastes homemade, like Sunday after church and grandma is rapidly cooking for the familia. The crust of the pizza isn’t amazing, a little doughy, but the cheese makes up for it. Whatever blend they use it’s delectable. Pockets of bubbles and crispy tops are heaven to your taste buds.
The arancini lives up to its expectations of being one of the best. The rice is cooked and fried perfectly with the meat and cheese oozing out as you cut into it. It’s full of flavor and heart, a true Italian obviously cooked these.
It becomes more and more clear that it’s hard to get a bad meal in the North End, but now it’s all about eating with the locals at the best of the best. Galleria Umberto is on that list. Be sure to try and pick up some Italian or Boston gossip while waiting in line. And it’s definitely worth the long wait when there is one because once you see the case of food, bite into pizza and arancini, you’ll be going back again and again with your familia.
The Critiquing Carnivore 