Q268857
Also known as arancini, arancino, arancinu, arancina
Arancini, also known as arancine, are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are or , i.e. filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas; and or (), i.e. filled with prosciutto and mozzarella or béchamel sauce.
Key facts
- Food.name
- Arancini
- Food.image
- arancini 002.jpg
- Food.caption
- Sicilian arancini for sale at a counter
- Food.alternate_name
- Arancino (Italian singular form), arancina (Italian singular form), arancine
- Food.country
- Italy
- Food.region
- Sicily
- Food.type
- Snack, street food
- Food.served
- Hot or warm
- Food.main_ingredient
- Rice, ragù
via Wikipedia infobox
Wikidata facts
- Image
- Arancini 002.jpg
Sources (2)
~3 min read
Article
8 sectionsContents
- Etymology
- History
- Ingredients and variations
- In popular culture
- See also
- Notes
- References
- External links
Arancini, also known as arancine, are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are or , i.e. filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas; and or (), i.e. filled with prosciutto and mozzarella or béchamel sauce.
A number of regional variants exist which differ in their fillings and shape. produced in eastern Sicily, particularly in cities such as Catania and Messina, have a conical shape inspired by the volcano Etna.