Featured LEISURE

Authentic Italian fare to feed the soul

Meatballs with pasta from Giammarino Italian Specialties (courtesy photo)

Authentic Italian fare to feed the soul

By Jill Alexander

If you’ve been craving truly authentic Italian food, you should head over to the Scripps Ranch Farmer’s Market on Thursdays to find Giammarino Italian Specialties.

The food is so tasty that one little boy, around 6 years old, (under the supervision of his parents) rides his bike with training wheels to the stall and orders the ravioli himself.

“It’s so cute. He comes every week and loves the ravioli,” said owner Nancy Wasko, 60.

Wasko and her daughter, Amanda Crabtree, 27; and son-in-law, Brandon Crabtree, 29; started Giammarino Italian Specialties about three years ago and have been at the Scripps Ranch Farmer’s Market for about six months.

“I have a background in the restaurant industry,” Wasko said. “My parents had three Carl’s Jr. fast food franchises. I worked at the Solana Beach location. After my daughter was born, the locations were sold since it was a lot of work 24-7.”

Besides the Scripps Ranch Farmer’s Market, customers can find Giammarino Italian Specialties at two breweries and at other special events throughout the year.

“We use all family recipes and make everything,” Wasko said. “They are recipes that my dad’s side of the family handed down as well as those of my grandparents and great grandparents … they were all from Sicily.”

Wasko’s family name is Giammarino, and even though her father died a few months after starting the business, “He helped us get the recipes; many were written in Italian, so he had to translate them.”

Her mother, age 92, has visited the business on various occasions, and “she approves.”

Italian rice balls – also known as arancini – are a favorite dish from Giammarino Italian Specialties. (courtesy photo)

While they offer everything from lasagna and meatball sandwiches to fried zucchini, the specialty is Italian rice balls – also known as arancini – made from risotto-like rice, mozzarella and parmesan cheeses. The balls are then deep-fried, tossed in more parmesan and served with meat or marinara sauce on the side.

“What you get is a serving of two meatballs twice the size of a golf ball. You can easily make a meal out of it,” Wasko said.

All food is prepared at a commercial kitchen rented near Mira Mesa Boulevard, pressed out, and then brought to the market, event, and/or brewery.

“Then we cook everything on-site at the location,” she said.

They chose the Scripps Ranch Farmer’s Market after its manager came by when they were at another market.

“Bev told us about the market, and we had never been there,” she said. “It was a smaller one and we liked it. It’s intimate and we’ve gotten to know the friendly customers; and Bev is super easy to work with and keeps us posted on stuff,” Wasko said.

Wasko said she is happy for now doing the markets and the breweries as well as many of San Diego’s major events, but her family may be interested at some point in opening a restaurant.

Her personal Italian dish favorite?

“The rice balls … they were always a staple at our house as an appetizer,” she said. “They are made in lots of ways and grandma put meat or fish inside hers, but for the markets, we just kept it simple with cheese.”

Prices for the items range from $8 to $12.

“Our food is affordable and all high-quality,” Wasko said.

Visit Giammarino Italian Specialties at the Scripps Ranch Farmer’s Market, held each Thursday from 3:30 to 7:30 p.m. at 10045 Carroll Canyon Road.