Arancini

Arancini are delectable Italian snacks originating from Sicily. These savory delights are crafted from rice balls, coated in breadcrumbs, and then deep-fried to a golden, crispy perfection. Inside, you'll often find mouthwatering fillings such as ragù (a meat sauce), mozzarella, caciocavallo cheese, peas, ham, and béchamel sauce. Depending on your location in Sicily, you might encounter different shapes and fillings; for example, the cone-shaped arancini are inspired by Mount Etna in the eastern part of the island.

The name "arancini" comes from the Italian word for "orange" because these rice balls resemble oranges once they are cooked. It is believed that arancini originated in 10th-century Sicily during the period of Arab rule. They hold a special place in Sicilian culture, particularly during the feast of Santa Lucia on December 13th.

Today, arancini are available year-round in Sicilian eateries, especially in cities like Palermo, Messina, and Catania. Historically, they were created to provide Federico II di Svevia with a hearty meal while he was out hunting.

Various types of arancini exist, including those filled with ragù, butter or béchamel sauce, mushrooms, pistachios, or even aubergine. Similar snacks can also be found in other parts of Italy, such as supplì in Rome and rice balls known as "pall'e riso" in Naples. In Southeast Texas, due to the Italian diaspora, you might even find arancini with a chili-seasoned filling.

Arancini have also permeated popular culture, notably in the Inspector Montalbano detective novels by Andrea Camilleri. The main character, Montalbano, has a particular fondness for arancini, especially those made by his housekeeper, Adelina Cirrinciò. The success of the novels and their television adaptations has helped spread the appreciation for arancini far beyond Italy.