History

Arancina traces to Arab Sicily in the 9th century; the Arabic muqattam (small ball) shape evolved into the saffron rice form during the Norman period. The Palermitan round shape is the older form; Catania's conical shape developed later as a homage to Etna. Ke Palle opened the city's first dedicated arancineria on Via Maqueda in 2013, frying to order with 20-plus daily fillings.

Common allergens: Gluten, Dairy, Eggs

Make it at home

Yield Makes 8 arancineHands-on 60 minTotal 4 hrDifficulty Intermediate

Ingredients

  • 400g Arborio or Carnaroli rice
  • 1 litre vegetable stock
  • 1g saffron threads
  • 50g butter
  • 100g grated caciocavallo
  • 300g meat ragu (slow-cooked beef and tomato)
  • 100g frozen peas, blanched
  • 100g caciocavallo cheese, diced
  • 3 eggs, beaten
  • 200g fine breadcrumbs
  • Sunflower oil for frying

Method

  1. Steep saffron in 100ml warm stock. Cook the rice as a tight risotto with the remaining stock and saffron, finishing with butter and grated caciocavallo. Spread to cool completely, ideally overnight.
  2. Take a tennis-ball-sized lump of rice, flatten in your palm and place a spoon of meat ragu, peas and diced caciocavallo in the centre.
  3. Close the rice around the filling and shape into a round ball about 8cm across. Pat firm.
  4. Roll each ball in beaten egg then in breadcrumbs, pressing the crumbs to coat fully.
  5. Heat oil to 175 degrees Celsius. Fry arancine in batches for 4 to 5 minutes until deep golden, rolling them to crisp evenly.
  6. Drain on paper. Salt lightly and serve hot.

Tip from the editors. Refrigerating the cooked rice overnight is the key to the structure holding through frying; warm rice falls apart in the oil.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat arancina

Arancina in Palermo

Ke Palle Arancine d'Autore ★ 4.2

loggiaUntil 22:00

Ke Palle on Via Maqueda in Palermo fries arancine to order until 22:00, the city's late-evening working-class street food, 20-plus daily flavours sold one at a time from the counter.

Try: Arancina (Palermitan rice ball)

Tip: Arancina classica and porcini are the most-ordered after dinner.

Via Maqueda 270, 90134 Palermo

Arancina del Mercato del Capo ★ 4.3

capoMon-Sat 07:00-20:00, Sun 07:00-13:00Cash only

Arancina vendors at the Mercato del Capo along Via Sant'Agostino and Via Carini in Palermo fry rice balls, panelle and pane ca' meusa from morning braziers for the market crowd.

Try: Arancina, panelle, pane ca' meusa

Tip: Cash only. The pane ca' meusa stand at the Via Volturno end fries to order until 14:00.

Via Sant'Agostino, 90134 Palermo

Bar Pasticceria Alba ★ 4.5

Sicilian breakfast brunch€8-18libertaTue-Sun 06:30-22:00, closed MondayNot necessary

Bar Alba on Piazza Don Bosco in Palermo since 1955 is the city's reference morning brunch room, granita with brioche col tuppo, cannoli filled to order, arancini and espresso.

Order: Granita di mandorla with brioche col tuppo, the Palermitan summer brunch standard.

Tip: Arrive by 10:00 for the local crowd. Cannoli filled to order; never pre-filled.

Piazza Don Bosco 7/C, 90143 Palermo Book →

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