While travelling through Sicily, you might catch the unmistakable scent of something frying in the distance. Let your nose guide you, you could be near a rosticceria or a bustling local market. And there it is, behind the counter of a café or on a street vendor’s cart: the symbol of Sicilian street food, the arancino (or arancina, depending on where you are on the island).
A ball (or cone) of rice, stuffed, breaded, and fried. A complete meal: inexpensive, satisfying, and bursting with flavour. But behind this beloved treat lies a long history of cultural influences, culinary creativity, and constant reinvention.
Origins and influences of the arancino
The origins of the arancino are lost to time. According to tradition, it was the Arabs, who ruled Sicily between the 9th and 11th centuries, who introduced spiced rice, especially flavoured with saffron, laying the foundation for what would eventually become the base of the arancino.
The breadcrumb coating seems to have arrived later, possibly in the 13th century during the reign of Federico II. Legend has it that the breading made the rice easier to carry on royal hunting expeditions.
The first written record appears in 1857, in Giuseppe Biundi’s Sicilian-Italian dictionary, where the arancinu is described as a “sweet rice dish shaped like an orange.” Today, the sweetness has disappeared, and this Sicilian icon has become a savoury delicacy with endless variations.
From timeless ragù to gourmet arancini
The classic filling is ragù with peas, mozzarella, and saffron, but you’ll also find versions with béchamel and ham, spinach, Norma sauce, Bronte pistachios, and even seafood. Every town, and every family, has its own preferences and recipes, but the popularity of arancini remains constant.
If there’s one day that truly honours the arancino, it’s 13 December: the Feast of Santa Lucia, patron saint of Palermo. On this day, many Sicilians avoid bread and pasta in favour of rice-based dishes like arancini. Over time, Arancino Day has become a collective ritual, with fry shops, bakeries, and delis offering both the beloved classics and daring new variations.
Arancini are perfect for any occasion. In recent years, they’ve even made their way into Michelin-starred restaurants. Renowned chefs have reimagined the recipe, transforming it into a refined dish that still honours its humble roots.
Examples include Alessandro Ingiulla (Sapio, Catania), who serves a squid-ink-crusted arancino as an amuse-bouche; Giuseppe Costa (Il Bavaglino, Terrasini), who fills his arancina with couscous and fish ragù; Accursio Craparo (Accursio Ristorante, Modica), whose version resembles a sea urchin and is filled with sea urchin pulp, red prawns, tomato, and mozzarella; and Ciccio Sultano (I Banchi, Ragusa Ibla), who sells gourmet arancini straight from his restaurant’s counter.
Whether round or conical, found in the alleys of Ballarò or plated on fine porcelain in a haute cuisine restaurant, the arancino is a true emblem of versatility and local pride. A street food classic that captures the soul of Sicilian cuisine: fusion, inventiveness, and conviviality.
Now it’s your turn: find your favourite version.
