Arancini
(Sartù, Arancina, Supplì, Arancino)
Arancini are big, golden rice balls filled with a savory combination of ingredients in the center. These balls are especially popular in Sicily. The fillings often include meat sauce with peas, dried prosciutto, cheeses such as mozzarella and pecorino, tomatoes, or dried capers.
The balls are rolled in breadcrumbs and fried in hot oil, developing the characteristical golden color of the exterior. A popular theory says that the dish was invented in the 10th century during the Kalbid rule of Sicily. The name of the dish is derived from the Italian word for orange, arancia, referring to the similarities in visual appearance and color, so arancini means small oranges.
Warm, delicious, and oily, arancini can often be found throughout southern Italy at numerous street carts. Every year on December 13th, there is a festival of Santa Lucia in Palermo, when the city is filled up with kiosks and carts selling these aromatic treats that are prepared specifically for the festival.
During the holiday, there is even a sweet version of the dish, dusted with cocoa and sugar. Interestingly enough, western Sicilians call these snacks arancina in singular form, while eastern Sicilians call it arancino.
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WHERE TO EAT The best Arancini in the world (according to food experts)
"The best coffee in Palermo and we could also say that the arancina is no exception. In fact, with the best value for money, we are able to taste an arancina with meat with a discreet appearance with a coarse breading and a slightly irregular shape. The dressing is abundant and very tasty, made with the classic ragù as tradition dictates in Palermo."
"Arancini with the perfect balance of rice, cheese, ragù and peas coated in a thin fried shell that lends a satisfying crunch to every bite. If I were resigned to eat only one thing for the rest of my life, those arancini would be it."
"I need one of their world-class arancini, softball-sized, golden brown, delicious, just to let my digestive system know I'm in Sicily."
"Last week I indulged in the Arancina Bomba at Bar Touring in Palermo. I had big plans of having my rice ball bomb as a snack followed by a panino con panelle in Ballaro’ for lunch. After devouring half of the Arancina Bomba, I realized that this would be a physically impossible task."
"There’s a deli on the restaurant’s ground floor where crowds of tourists and locals gather to stock eat up arancini."
"Their arancino is renowned in the region."
"Gooey, rich-tasting, and delicious."
"If you’re a fan of mozzarella sticks (one of my favorite foods) and/or risotto, you will fall in love with these."
"These are seriously delicious and the only problem we had with them is that there were not more of them. Incredibly creamy on the inside and a nice crisp exterior. Definitely get these for an appetizer, or even a lunch-time snack."
"Don’t leave without having tried the Arancini (saffron-infused arborio rice molded and stuffed with mozzarella, breaded and topped with a fresh tomato sauce)."
