Arancine

Arancine are a Sicilian fried rice ball, typically made from saffron-flavored short-grain rice. They are a common street food and antipasto in Sicily, where they are prepared in a variety of fillings and shapes. The core is risotto-style rice cooked in broth until al dente, then cooled. A portion is shaped around a filling such as ragù di carne, peas, and mozzarella; other fillings include béchamel with ham or mushrooms. The ball is rolled in breadcrumbs and deep-fried until golden brown, with some versions baked instead.

They usually measure about 4–5 cm in diameter and can be spherical or cone-shaped, depending on regional tradition. In eastern Sicily, arancine are often shaped cone-like, while other areas favor rounder forms. The name derives from the orange color of the rice, produced by saffron or by tomato in some preparations.

Regional naming and variations reflect local taste: arancine/arancini, arancinette, and related terms are used interchangeably in different towns. Despite the fillings, the preparation method—rice formed around a savory center, coated in breadcrumbs, then fried—remains the common thread. Arancine are widely sold in markets and eaten as a snack, street food, or part of a meal, typically served hot, sometimes with tomato sauce or other dipping sauces. They are emblematic of Sicilian culinary tradition and have been adopted in Italian and global cuisine through immigration and tourism.