The origins of the arancino: a journey through time
The roots of the arancino date back to the time of Arab domination in Sicily, around the 9th to 11th century. The Arabs introduced the use of rice to the island, a food that was then very precious, often flavored with spices like saffron and accompanied by meat and vegetables. This culinary habit perfectly matched the Arab tradition of shaping food into compact forms, ideal for being transported and easily consumed.
Over the centuries, this tradition has evolved thanks to the influence of Sicilian culture, which has enriched the recipe with local ingredients such as ragù, peas, and caciocavallo. This is how what we now call "arancino" was born, named for its shape and color that resemble an orange.
Arancino or arancina? The great debate
One of the most discussed topics in Sicily is the difference between the terms "arancino" and "arancina". In Catania and the rest of eastern Sicily, the term arancino is used, associating it with a more elongated shape, similar to a cone. In Palermo, however, and in much of western Sicily, arancina is preferred, with a rounder shape. Both terms are correct and reflect the different culinary traditions of the island.
'Arancini today: a universal symbol of Sicily'
Today, the Sicilian arancino is known and appreciated all over the world, thanks to its versatility and unique goodness. In addition to the classic version with ragù, peas, and cheese, there are modern variants that include pistachio, seafood, butter, or even sweet versions. Every bite tells a millennia-old story made of cultural encounters, authentic flavors, and love for cooking.
