A number of regional variants exist which differ in their fillings and shape. Arancini al ragù produced in eastern Sicily particularly cities such as Catania & Messina have a conical shape inspired by the volcano Etna.[3]
Etymology
Arancini derives from the Sicilian plural diminutive of aranciu ('orange'), from their shape and colour which, after cooking, is reminiscent of an orange.[3]
In Sicilian, arancini is grammatically plural. The corresponding singular is either the masculine arancinu or the feminine arancina.[4][5] The eastern side of Sicily tends to use the masculine form, while the western side tends to use the feminine form.[6]
In Italian, the masculine arancino (pl.: arancini) form has become prevalent, even though the feminine form arancina (pl.: arancine) can also be used.
History
Arancini are said to have originated in 10th-century Sicily, at a time when the island was under Arab rule. Its origins may therefore be possibly the same as Levantine kibbeh.[7][8]
In the cities of Palermo, Siracusa, and Trapani in Sicily, arancini are a traditional food for the feast of Santa Lucia on 13 December, when bread and pasta are not eaten. This commemorates the arrival of a grain supply ship on Santa Lucia's day in 1646, relieving a severe famine.[9]
Today, with the increasing popularity of this finger food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets,[lower-alpha 1] particularly in Palermo, Messina and Catania. The dish was traditionally created to provide a full meal to Federico II di Svevia during his hunting activities.
Ingredients and variations
The most common type of arancini sold in Sicilian cafés are arancini cû sucu (it. arancini al ragù), which typically consist of meat in a tomato sauce, rice, and mozzarella or other cheese. Many cafés also offer arancini cû burru (it. arancini al burro, with butter or béchamel sauce) or specialty arancini, such as arancini chî funci (it. arancini ai funghi, with mushrooms), arancini câ fastuca (it. arancini al pistacchio, with pistachios), or arancini â norma (it. arancini alla norma, with aubergine).
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.
"However, as soon as any foreigner arrives in Sicily, his first encounter with the cuisine will be with rice croquettes, called arancini. They are sold everywhere, in fry stands on the beach, in cafes, and in bars serving hot food (tavola calda)."[10]
Clifford A. Wright (1 January 2003). Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More (illustrateded.). Harvard Common Press. p.380. ISBN9781558322271.
This article uses material from the Wikipedia article Arancine, and is written by contributors.
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