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Arancini, also known as arancine, are Italian cuisine that are stuffed, coated with breadcrumbs and Deep frying. They are a staple of Sicilian cuisine. The most common arancini fillings are al ragù or al sugo, i.e. filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often Pea; and al burro or ô burru (), i.e. filled with prosciutto and mozzarella or béchamel sauce.
A number of regional variants exist which differ in their fillings and shape. Arancini al ragù produced in eastern Sicily, particularly in cities such as Catania and Messina, have a Cone inspired by the volcano Mount Etna.
In Sicilian, is grammatically plural. The corresponding singular is either the masculine or the feminine . The eastern side of Sicily tends to use the masculine form, while the western side tends to use the feminine form.
In Italian language, the masculine arancino (: arancini) form has become prevalent, although the feminine form arancina (: arancine) can also be used.
In the cities of Palermo, Syracuse, and Trapani in Sicily, arancini are a traditional food for the feast of Saint Lucy (Italian language: Santa Lucia) on 13 December, when bread and pasta are not eaten. This commemorates the arrival of a grain supply ship on Saint Lucy's Day in 1646, relieving a severe famine.Giuseppina Siotto, Vegetaliana, note di cucina italiana vegetale: La cucina vegetariana e vegana, 2014, , chapter 14.
Today, with the increasing popularity of this finger food in Italy, arancini are found all year round at most Sicilian food outlets.
In Roman cuisine, supplì are similar, but are commonly filled with cheese (different preparation methods and filling distribution). In Naples, rice balls are called pall' 'e riso. They are smaller than Sicilian arancini, and are not necessarily filled.
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