Arancini — Sicily’s Most Beloved Street Food
Arancini (singular: arancino or arancina, depending on the Sicilian city) are fried rice balls filled with ragù, mozzarella, and peas, or with butter and mozzarella, or with pistachios and sausage. They are coated in breadcrumbs and deep-fried until golden.
The name means “little oranges” — a reference to their color and shape.
In Palermo, they are called arancina (feminine); in Catania, arancino (masculine) — a debate that Sicilians take seriously.
The Classic Fillings
- Al ragù: The classic. Saffron-tinged rice, slow-cooked meat ragù, peas, caciocavallo cheese.
- Al burro: Butter, béchamel, prosciutto, mozzarella. Richer, milder.
- Al pistacchio: Pistachio cream, sausage, provola. A Catanese specialty.
- Alla norma: Eggplant, tomato, ricotta salata — the elements of the famous Sicilian pasta.
The Secret to Good Arancini
The rice must be the right texture — cooked risotto-style until creamy, then cooled completely before shaping. The breading must be double-coated (flour, egg, breadcrumbs) for a proper shell. The oil must be hot enough (175°C/350°F) to crisp the outside before the interior overcooks.
