The food of Sicily reflects the diversity of cultures that overlaid the island during the past two millennia. Hold an arancino in your hand and you are holding an edible artefact of this island’s history. It can only be Sicilian.
Its origins are an amalgam, perhaps traced back first to the Greeks who introduced the cheese. Then the Arabs who contributed the rice and saffron, and the way that a ball of rice would be eaten with the hand accompanied or followed by a scoop of meat. The style of cooking and the Italian word ragù derives from the French ragout – a slow-cooked, French-style stew. Where did the French come from? They supplanted the Spaniards, taking their turn at dominion over this jewel of the Mediterranean. It was the Spaniards, ruling the Kingdom of Two Sicilies (which included Naples) who introduced the tomato, a product of the New World, so esteemed in southern Italian cuisine.
To take it even further, the arancini could be a miniature version of the towering rice timbales as cooked by the Monsù, the trained French chefs in the baronial kitchens during Bourbon Baroque times.
Sicilians love myths, exaggerations and stories, and so the story goes that in the thirteenth century, Frederick II of Swabia and the King of Sicily, was responsible for the original arancino. Frederick was said to be a keen hunter with a healthy appetite. He wanted a rounded meal for when he was on the prowl. Simple – take a handful of cooked rice, create a hollow, fill it, encase it in more rice and there you have it. A satisfying, self-contained meal, that was portable and could be eaten hot or cold.
But what is the proper shape for an arancino/arancina? In Catania and eastern Sicily arancini are conical or pear-shaped. Stretch the imagination a little and the Catanese arancini could resemble the peak of a mountain. Is this to pay homage to Mount Etna, on whose flanks Catania is clustered? The name of this ancient, forbidding mountain comes from the Greek Aitho, which means ‘to burn’. The active volcano, sacred in classical literature and mythology, towers above Catania and the surrounding countryside – just one of the reasons why so many holiday on the island in stunning villas.
If not the mountain, then the making determines the shape. To form an arancino about a tablespoon of rice is placed in the palm of the hand and flattened into a disc. The filling is then placed into the centre of the disc and the rice is formed around the filling with upright fingers to encase it completely.
Of course, on the north coast around Palermo with its Moorish and Norman influences), arancina are round, the shape resembles an orange – like the archetypal fruit of Sicily. Because the Roman Empire was so extensive, the Romans knew about oranges through their travels, however it was during the Arab period that citrus fruit were first cultivated in Sicily.
Arancini have gone through many changes over time. According to one food writer and historian from Catania, they were initially rice croquettes shaped like cucumbers and much larger than they are today. Some were made in monasteries, and over time became smaller in size. Originally they were probably fried in lard, and why not? Some of the best cannoli, another Sicilian delicacy closely associated with Catania, are still fried in lard.
Originally, all Sicilian rice dishes were made with boiled rice. Risotto was the regional speciality of northern Italy. Italians speak about keeping l’anima (the soul) in pasta or rice. It means that it must never be overcooked. Purists will tell you that no eggs are needed to bind the rice nor as a dip for the arancino. Traditionally, arancini are dipped in a pastella, a batter of flour and water. This coats the rice before the breadcrumbs and makes the shell crisp and robust and keeps the filling soft.
FAQs
There are two main recipes of the fried rice balls: the Roman suppli, and the Sicilian arancino. The main difference between the fried rice balls is that suppli are made with arborio rice and mozzarella, while arancini are made with arborio rice, mozzarella, and the addition of beef and peas.
What is a Sicilian Arancini? ›
May 19, 2019 by Philip Buccellato in food history, sicily. Arancini translates into “little oranges.” The arancini I grew up with were gigantic softball sized balls of rice and filling that could be a whole meal in themselves, although they never were.
Why do my arancini fall apart when frying? ›
If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese. Serve these arancini with warmed tomato sauce or even pesto, and crown them with a flurry of gremolata or plain lemon zest for brightness.
What is the name of the typical Sicilian dish made of a stuffed rice ball? ›
Arancini (pronounced “aran-chini”) are a Sicilian street food made of risotto that's rolled into a ball, stuffed, breaded, and gently fried. You're going to love the crispy outside and creamy inside of these Italian snacks!
What do Italians eat with arancini? ›
Arancini are a satisfying treat filled with risotto-like creamy rice, ham, sweet peas, parmesan, and mozzarella cheese. Serve with warmed marinara sauce, these are wonderful for lunch on their own or paired with a fresh Caesar Salad.
Are arancini always stuffed? ›
Arancini are fried risotto balls that are coated in breadcrumbs and fried until golden brown. They are traditionally stuffed with Bolognese sauce and mozzarella, although you can stuff them with whatever you'd like.
Why is arancini popular in Sicily? ›
In the cities of Palermo, Siracusa, and Trapani in Sicily, arancini are a traditional food for the feast of Saint Lucy (Italian: Santa Lucia) on 13 December, when bread and pasta are not eaten. This commemorates the arrival of a grain supply ship on Saint Lucy's day in 1646, relieving a severe famine.
Do you eat arancini with your hands? ›
Did you know that traditionally in Sicily Arancini Balls are meant to be eaten with your hands? 🙌🏼
What is the original arancini? ›
It seems the first documented form of arancini date back to the 19th century. Surprisingly, the first arancini were sweet and were made using ingredients such as ricotta cheese, sugar, spices, and milk. With the arrival of ingredients from the “New World” everything changed.
Are arancini balls deep fried? ›
Dip a rice ball into the flour, shake off any excess, then dip into the egg, allowing any excess to drip off. Finish by coating completely in the breadcrumbs. Repeat with the remaining balls. Deep-fry the balls in batches for 2–3 minutes until golden brown all over.
If you don't have a lot of time to chill the rice, make sure it's spread out as thin as possible. It's important for the starches to gel in order for the rice balls to stick together. The minimum amount of time that I have chilled the rice is 1 hour, and the arancini held together successfully.
How do you say arancini in Italian? ›
For those curious about how you say arancini, it's pronounced as “ah-ran-CHEE-nee”.
What is arancini in english? ›
Meaning of arancini in English
an Italian dish consisting of balls of rice mixed with other food, that are covered in breadcrumbs and fried: I recommend the arancini. We had the arancini for an appetizer.
What supermarket sells arancini? ›
Suitable for Vegetarians. May Contain: Sesame.
Can you eat arancini balls cold? ›
Arancini are best served hot and eaten warm, and they will hold their warmth for a good while once you serve them. They are lovely cold too – to be honest I'd eaten them at any temperature state haha.
Why are arancini popular in Sicily? ›
In the cities of Palermo, Siracusa, and Trapani in Sicily, arancini are a traditional food for the feast of Saint Lucy (Italian: Santa Lucia) on 13 December, when bread and pasta are not eaten. This commemorates the arrival of a grain supply ship on Saint Lucy's day in 1646, relieving a severe famine.
What is the difference between Palermo and Catania arancini? ›
Palermo vs.
In Catania, not only the name but even the shape changes. While in Palermo arancine have a more rounded shape, in Catania they are conical. In fact, they are said to recall Mount Etna, the majestic volcano that dominates the Catania landscape.
What is arancini in Sicilian food culture? ›
Arancini, rice balls stuffed with sauce and peas, are one of the best-loved Sicilian snacks and street foods. They have become increasingly popular throughout Italy and worldwide. The filling in this recipe is one of the most classic—a meat ragù, green peas, and melty mozzarella.
What is another name for arancini? ›
Supplì and arancini do look similar, but it's true that they are actually completely different! Also, always bear in mind that they are called “Arancini” – masculine – in Catania and “Arancine” – feminine – in Palermo.
