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[[File:Arancine in Favignana.jpg|thumb|Open arancini]]
[[File:Arancine in Favignana.jpg|thumb|Open arancini]]
Arancini are said to have originated in 10th-century [[Sicily]], at a time when the island was under [[Emirate of Sicily|Arab rule]]. Its origins may therefore be possibly the same as Levantine [[kibbeh]].<ref>{{cite book|author1=Giuliano Valdes|title=Sicilia. Ediz. Inglese|date=1 May 2000|publisher=Casa Editrice Bonechi|isbn=9788870098266|page=9|edition=illustrated}}</ref><ref>{{cite book|author=Clifford A. Wright |title=Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More|date=1 January 2003|publisher=Harvard Common Press|isbn=9781558322271|page=380|edition=illustrated}}</ref>
Arancini are said to have originated in 10th-century [[Sicily]], at a time when the island was under [[Emirate of Sicily|Arab rule]]. Its origins may therefore be possibly the same as Levantine [[kibbeh]].<ref>{{cite book|author1=Giuliano Valdes|title=Sicilia. Ediz. Inglese|date=1 May 2000|publisher=Casa Editrice Bonechi|isbn=9788870098266|page=9|edition=illustrated}}</ref><ref>{{cite book|author=Clifford A. Wright |title=Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More|date=1 January 2003|publisher=Harvard Common Press|isbn=9781558322271|page=380|edition=illustrated}}</ref>
During banquets the Arabs would place a tray of saffron-flavored rice at the center of the table, seasoned with lamb and vegetables, and meant to be rolled in the palm of the hand. The Arabs are credited not only with the creation of the dish but also with its name. They frequently combined the names of fruits with round culinary preparations, hence the association with the orange, or more precisely, a small orange, leading to the feminine term “arancina”.
The concept of breading, however, emerged years later, thanks to an ingenious invention attributed to King Frederick II of Swabia. The king sought to have food that was easy to transport during his travels and hunting expeditions. The innovation of crispy breadcrumbs, achieved through frying, ensured excellent preservation of the rice and its seasoning, in addition to enhancing its transportability.


In the cities of [[Palermo]], [[Syracuse, Sicily|Siracusa]], and [[Trapani]] in Sicily, arancini are a traditional food for the feast of [[Saint Lucy]] ([[Italian language|Italian]]: ''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.<ref>Giuseppina Siotto, ''Vegetaliana, note di cucina italiana vegetale: La cucina vegetariana e vegana'', 2014, {{ISBN|8868101858}}, chapter 14</ref>
In the cities of [[Palermo]], [[Syracuse, Sicily|Siracusa]], and [[Trapani]] in Sicily, arancini are a traditional food for the feast of [[Saint Lucy]] ([[Italian language|Italian]]: ''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.<ref>Giuseppina Siotto, ''Vegetaliana, note di cucina italiana vegetale: La cucina vegetariana e vegana'', 2014, {{ISBN|8868101858}}, chapter 14</ref>

Revision as of 18:33, 18 July 2024

Arancini
Sicilian arancini for sale at a counter
Alternative namesArancine
TypeSnack, street food
Place of originItaly
Region or stateSicily
Serving temperatureHot or warm
Main ingredientsRice, ragù

Arancini (UK: /ˌærənˈtʃiːni/, US: /ˌɑːr-/,[1][2] Italian: [aranˈtʃiːni]; Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-]; sg.: arancino), also known as arancine (sg.: arancina), 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 al ragù or al sugo, filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with ham 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 conical shape inspired by the volcano Etna.[3]

Etymology

Arancini derives from the Sicilian plural diminutive of aranciu (transl. 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, although the feminine form arancina (pl.: arancine) can also be used.

History

Arancini with mozzarella
Open arancini

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 Saint Lucy (Italian: 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.[9]

Today, with the increasing popularity of this finger food in Italy, arancini are found all year round at most Sicilian food outlets,[a] particularly in Palermo, Messina and Catania. The dish was created to provide a full meal to Frederick II during his hunting activities.[citation needed]

Ingredients and variations

Conical-shaped arancini photographed in Messina

The most common type of arancini sold in Sicilian cafés are arancini cû sucu (transl. 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 (transl. arancini al burro, with butter or béchamel sauce) or specialty arancini, such as arancini chî funci (transl. arancini ai funghi, with mushrooms), arancini câ fastuca (transl. arancini al pistacchio, with pistachios), or arancini â norma (transl. 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.

In Italian literature, Inspector Montalbano, the main character of Andrea Camilleri's detective novels, is a well-known lover of arancini—especially those made by Adelina Cirrinciò, his housekeeper and cook. The success of the book series and the television adaptation has contributed to making this dish known outside of Italy.[11]

See also

Notes

  1. ^ "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 cafés, and in bars serving hot food (tavola calda)."[10]

References

  1. ^ "Arancini". Collins English Dictionary. HarperCollins. Retrieved 20 May 2019.
  2. ^ "arancini" (US) and "arancini". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 22 March 2020.
  3. ^ a b Chef Rubio (2014). Sperling & Kupfer (ed.). Unti e bisunti. Sperling & Kupfer. ISBN 9788820090432.
  4. ^ "I cugini di Palerma e il sesso degli arancini. Un complesso di inferiorità culinaria". MeridioNews (in Italian). Archived from the original on 11 August 2014. Retrieved 15 August 2014.
  5. ^ "Arancina o arancinu? Una risposta esaustiva - Cadèmia Siciliana". Cadèmia Siciliana (in Italian). 30 December 2017. Retrieved 4 January 2018.
  6. ^ D'Ignoti, Stefania. "The gender fight behind Sicily's most iconic snack". www.bbc.com. Retrieved 24 January 2022.
  7. ^ Giuliano Valdes (1 May 2000). Sicilia. Ediz. Inglese (illustrated ed.). Casa Editrice Bonechi. p. 9. ISBN 9788870098266.
  8. ^ Clifford A. Wright (1 January 2003). Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More (illustrated ed.). Harvard Common Press. p. 380. ISBN 9781558322271.
  9. ^ Giuseppina Siotto, Vegetaliana, note di cucina italiana vegetale: La cucina vegetariana e vegana, 2014, ISBN 8868101858, chapter 14
  10. ^ Muffoletto, A. (1971). The art of Sicilian cooking. Doubleday. p. 52. ISBN 9780385038607. Retrieved 4 January 2020.
  11. ^ "I arancini di Montalbano". Rai Uno. 6 July 2015. Archived from the original on 17 July 2015.
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