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 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 (UK: /ˌærənˈtʃiːni/, US: /ˌɑːr-/,[1][2] Italian: [aranˈtʃiːni]; Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-]; sg.: arancino), also known as arancine (sg.: arancina), 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 prosciutto and mozzarella or béchamel 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 as Catania and Messina, have a conical shape inspired by the volcano Etna.[3]
- ^ "Arancini". Collins English Dictionary. HarperCollins. Retrieved 20 May 2019.
- ^ "arancini" (US) and "arancini". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 22 March 2020.
- ^ Chef Rubio (2014). Sperling & Kupfer (ed.). Unti e bisunti. Sperling & Kupfer. ISBN 9788820090432.