Originating in Sicily,
arancine are deep-fried rice balls that have become a defining par
of the island’s cuisine. Their history dates back to the Arab rule
in Sicily during the 9th century, when rice was introduced to the
region, transforming local culinary traditions. Initially made with
leftover risotto, arancine were made from rice, shaped into balls,
and fried to create a crisp exterior. Over time, the filling evolved
to include ragł (a meat and tomato sauce), peas, and cheese,
although there are many regional variations with ingredients such as
ham, mushrooms, or even pistachios. The name arancine, meaning
'little oranges', refers to both their round shape and golden,
crispy outer layer. While they began as a simple, practical use of
leftover food, arancine have grown to represent the rich and diverse
history of Sicilian cuisine, blending influences from Arab, Spanish,
and Italian cultures. Today, they are a popular snack or street
food, enjoyed across Sicily and beyond, and remain a comforting
symbol of the island’s culinary heritage.
