About
Sicily, in small batches
Gold of Sicily started with a simple question: why aren't there real Sicilian arancini as street food in Oslo? After our first popup at Sigurds gate 7 we got a clear signal: 4.5/5 on taste, 28 of 34 would buy again, and truffle and mushroom became the first crowd favourite.
We are popup and street food: Dennis and the team bake batches when there is a date and a place, not every day all year round. That means you get what's fresh that night — and when the batch is gone, it's gone.
Sicily, not corporate
The inspiration comes from Palermo — the sound of frying, paper, people eating standing up. We don't want to write "we are passionate about food". We want to serve arancini that feel real, physical and a little raw on the edges — like fashion meeting street food.
Small batches
Smaller batches mean better control of rice, filling and crisp. It is also why this was missing: it doesn't scale like a chain, but it tastes better.
Signals from batch 001
34 tasters gave us an average of 4.5/5. 28 said they would buy again. Truffle and mushroom became the clear favourite, ahead of ragu and 'nduja. That's the signal we're building the next batch on.