Arancine are the Sicilian street food par excellence: whether pointed or round, every good café or rosticceria worthy of the name has its own recipe.
Arancine, or arancini, are among the most famous Sicilian culinary specialities in the world, but the island’s cuisine goes far beyond street food. It is practically overflowing with typical dishes, each more delicious than the last, brimming with history and traditions.
While it is true that arancine are a speciality with strong roots in tradition, it is also true that, since their base is “neutral”, they can be customised in a thousand different ways to make them more modern and sophisticated.
As with Sicilian dishes, we can also create arancine using traditional recipes from other places, whether in Italy, Europe, or even more distant lands.
In the 1950s and ‘60s, it was not unusual to find ficoccelle vendors peddling their wares in and around Palermo. They would travel the city with their three-wheeled ice-cream carts, selling these delicious sweet arancine, often rolled in sugar after they’d been fried.