arancino

Arancino (plural arancini) is a traditional Sicilian fried rice ball. The name derives from arancia, the Italian word for orange, reflecting the dish’s color when saffron- or tomato-flavored rice is used. It is a staple of Sicilian street food and is commonly found at markets, bars, and seaside cafés across the island.

Typical preparation involves cooking risotto rice until just tender, then cooling it. The rice is flavored with saffron (or other colorants) and bound with eggs. A portion of the cooled rice is pressed around a filling, most commonly ragù (braised meat sauce) with mozzarella, though other fillings such as peas, ham and cheese, or various vegetables are also used. The formed balls are coated in breadcrumbs and deep-fried until golden and crisp, though baked versions exist.

Regional variations exist in both shape and name. In parts of Sicily the dish is often called arancino, with the masculine form used for the round ball, while in other areas arancina or arancine is preferred, sometimes with different shapes such as cones or ovals. The terminology reflects local linguistic differences rather than a standardized recipe.

Arancini are typically served hot as a snack or light meal, sometimes accompanied by a squeeze of lemon or grated cheese. They are valued for their contrast between a crunchy exterior and a soft, flavorful interior, and remain one of the most recognizable examples of Sicilian street cuisine.