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.