Arancino or arancina? History, recipe and trivia
Now known worldwide for its goodness, this traditional dish has survived centuries of culinary experimentation, managing to retain those characteristics that have always made it the prince of typical Sicilian cuisine.
The question is serious: is it a he or a she?
The etymology of the word arancino has been so debated that it has ignited a strong diatribe that has literally split Sicily in two for decades: the arancino or “arancinu“, to put it in the Sicilian way, is considered a he in the eastern part of the island, while a she, in the western part.
The difference lies not only in the name, but also in the form
In the Catania area, it is conical in shape, almost resembling the figure of Etna, while in the Palermo area, its outline is very reminiscent of that of oranges from which, according to locals, the name arancina originates. In short, even the appearance of these “rice balls” has been used to substantiate one thesis rather than another.
Although the Academy of the Crusca confirmed the correctness of both forms, the territorial patriotism of Sicilians shows no signs of abating. So, future visitors to our beautiful Island, be careful what name you use! You know, Sicily is known for being sociable and hospitable, but a touch of touchiness is certainly not lacking!
From sweet to savory: a bit of history
The origin of the arancino can be found between the XI and the‘XI century, a period when Sicily was dominated by the Arabs who influenced, as can be seen, in a profound and eternal way the traditional cuisine.
A curiosity that many people do not know is the fact that the delicious rice dish, usually served as a savory course, was originally a sweet.
It is said that the Arabs themselves used to create these meatballs, associating their shape and taste with the fruits they resembled. In addition, in the Sicilian-Italian dictionary by Giuseppe Biundi (1857) the definition of arancino è: “sweet rice delicacy made in the shape of a melarancio“. Therefore, it is almost certain that in the early days what is now the undisputed protagonist of the street food Sicilian
Was a very good dessert!
The recipe of tradition
Assuming the fact that the Arabs fed mainly on rice, combining it with virtually anything edible, along with a generous amount of spices, it is time to discover what has gone down in history as the recipe of tradition Of the beloved arancino. Obviously, in his ragout version:
– fundamental is to start from a good base, so we recommend the use of rice carnaroli, whose elongated grains hold cooking perfectly.
– The latter is not completed immediately. In fact, at first the rice is drained at the tooth, then to be mantecato with butter and saffron. In this way, the cooking will be completed by heat, in a completely natural way.
– As for the preparation of the ragout, it is safe to say that every self-respecting Sicilian grandmother has her own very personal recipe, so, you can directly move on to the assembly, with one caveat: there is to get your hands dirty!
And here is the creative moment: once cooled, the rice is ready to become the casing for a meat sauce heart, with a stringy twist.
– Specifically, it is placed in the palm of the hand, creating a small “basin” in the center, inside of which the meat sauce (about two tablespoons) and cheese (usually, caciocavallo) are placed. The whole thing is covered with some more rice, and in working it, you choose what shape to give it.
– Finally, the double-breading. The first is made with a batter of water and flour, in which the arancini are completely submerged. The second is simple breadcrumbs.
Once breaded, these works of culinary art can be fried immediately o stored in the refrigerator, for up to two days.
The modern arancino: street food in evolution
Because it is such a versatile food, over the years, it has been the focus of numerous experiments culinary. From tradition to innovation-we could say-this is how rotisseries, bars, diners and traveling vans all over Sicily have put their very personal touch on the path already traced by the typical recipe.
The most popular and sought-after version of arancini is the ragout version with carrots and peas. Immediately following this are ranked the butter one and the spinach one. In recent years, however, versions with Bronte pistachios, particularly in the Catania area, and another with eggplant are literally depopulating.
Where to eat them: the all you can eat arancino bar
Who could choose among twenty types of arancino? If you want to taste excellent ones, with absolutely innovative flavors and far from the classic recipe, the
Bar La Pergola in Mongiuffi Melia, in the province of Messina, is one of the places recommended by most
foodies on the move in Sicily.
The restaurant owner brought his experience to bear, surprising customers with a formula usually used in Japanese restaurants: theall you can eat. Well yes, at this place the challenge of how many arancini you can eat, among the 20 varieties available, is always open! One caveat is that this delicacy here is slightly reduced in size so that gourmets can sample as many versions as possible.
Among the many, they definitely stand out for their particularity of ingredients, the one with salmon, robiola and squid ink, and another filled with chicken curry. Some, then, take up typical dishes or more common combinations from other Italian regions, such as arancino all’amatriciana piccante, or with black truffles or, again, eggplant parmigiana.
In short, this small cafe, located in a hilly area, is a great treasure to discover, to the point that it has been nicknamed “the arancini bar”!
