Arancine are a beloved Sicilian street food that has a history dating back to the Arab rule of Sicily during the 9th century. The name “arancine” is derived from the Italian word for “little oranges” (“arance”), due to their shape and color resembling that of oranges.

Traditionally, arancine are made by forming cooked rice into small, rounded shapes, typically filled with a savory mixture such as ragù (a meat-based sauce), cheese, peas, and sometimes saffron. The rice balls are then coated in breadcrumbs and fried until golden and crispy.

Arancine are not only a delicious snack but also a symbol of Sicilian culinary heritage and culture. They are often served during festivals, celebrations, and family gatherings. Each region of Sicily may have its own variations of arancine, with different fillings and sizes, reflecting the diverse culinary traditions found across the island.

In Sicily, making arancine is often a family affair, with recipes passed down through generations. It’s a labor of love, with each step carefully executed to achieve the perfect balance of flavors and textures. Whether enjoyed as a snack on the go or as part of a leisurely meal, arancine continue to hold a special place in the hearts of Sicilians and food lovers worldwide.