 Sicilian arancini for sale at a counter | |
| Alternative names | Arancino (Italian singular form),arancina (Italian singular form),arancine |
|---|---|
| Type | Snack,street food |
| Place of origin | Italy |
| Region or state | Sicily |
| Serving temperature | Hot or warm |
| Main ingredients | Rice,ragù |
Arancini,[a] also known asarancine,[b] areItalianrice balls that are stuffed, coated withbreadcrumbs anddeep-fried. They are a staple ofSicilian cuisine. The most common arancini fillings areal ragù oral sugo, i.e. filled withragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices),mozzarella orcaciocavallo cheese, and oftenpeas; andal burro orô burru (lit. 'with butter'), i.e. filled withprosciutto and mozzarella orbéchamel sauce.
A number of regional variants exist which differ in their fillings and shape.Arancini al ragù produced in eastern Sicily, particularly in cities such asCatania andMessina, have aconical shape inspired by the volcanoEtna.[3]
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Arancini derives from theSicilian pluraldiminutive ofaranciu (transl. orange), from their shape and colour which, after cooking, is reminiscent of anorange.[3]
In Sicilian,arancini is grammatically plural. The corresponding singular is either the masculinearancinu or the femininearancina.[4][5] The eastern side of Sicily tends to use the masculine form, while the western side tends to use the feminine form.[6]
InItalian, the masculinearancino (pl.:arancini) form has become prevalent, although the feminine formarancina (pl.:arancine) can also be used.[citation needed]
Arancini are said to have originated in 10th-centurySicily, at a time when the island was underArab rule.[7][8] Academic Annette Condello pinpoints arancini's origin to 18th-century southern Italy, where she says it was made to resemble oranges.[9]
In the cities ofPalermo,Syracuse, andTrapani in Sicily, arancini are a traditional food for the feast ofSaint 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.[10]
Today, with the increasing popularity of this finger food in Italy, arancini are found all year round at most Sicilian food outlets.[c]
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The most common type of arancini sold in Sicilian cafés isarancini cû sucu (transl. arancini al ragù), which typically consists of meat in atomato sauce,rice, andmozzarella or other cheese. Many cafés also offerarancini cû burru (transl. arancini al burro, withbutter orbéchamel sauce) or specialty arancini, such asarancini chî funci (transl. arancini ai funghi, withmushrooms),arancini câ fastuca (transl. arancini al pistacchio, withpistachios), orarancini â norma (transl. arancini alla norma, withaubergine).[citation needed]
InRoman cuisine,supplì are similar, but are commonly filled with cheese (different preparation methods and filling distribution).[citation needed] InNaples, rice balls are calledpall' 'e riso. They are smaller than Sicilian arancini, and are not necessarily filled.[12]
InItalian literature,Inspector Montalbano, the main character ofAndrea Camilleri's detective novels, is a well-known lover of arancini—especially those made by Adelina Cirrinciò, his housekeeper and cook. The success of the book series and thetelevision adaptation has contributed to making this dish known outside of Italy.[13]
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