Arancini
Arancini (UK: /ˌærənˈtʃiːni/, US: /ˌɑːr-/, Italian: [aranˈtʃiːni]; Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-]), also arancine, are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are: al ragù or al sugo, filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with ham and mozzarella or besciamella.
Sicilian arancini for sale at a counter | |
| Type | Snack, street food |
|---|---|
| Place of origin | Italy |
| Region or state | Sicily |
| Serving temperature | Hot or warm |
| Main ingredients | rice, ragù |
A number of regional variants exist which differ in their fillings and shape. Arancini al ragù produced in eastern Sicily particularly cities such as Catania & Messina have a conical shape inspired by the volcano Etna.
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