ARANCINe- RICE BALLS - ITALIAN RECIPE FROM SICILY
About us
With Don Arancina it's like holding Sicily on the palm of your hand!
How we work
Our Sicilian Arancine are sold ready-to-cook because they are best enjoyed freshly fried. However, if necessary, they can be frozen. We strive to deliver your order within 24 hours, with next-day delivery guaranteed if you
order by 3 PM. Please note that a small delivery fee will apply.
Our delivery service is available Tuesday through Friday to customers in the Central Belt of Edinburgh and nearby areas.
order by 3 PM. Please note that a small delivery fee will apply.
Our delivery service is available Tuesday through Friday to customers in the Central Belt of Edinburgh and nearby areas.
OUR ARANCINE
ALL OUR ARANCINE ARE AVAILABLE IN THREE DIFFERENT SHAPES: Oval, Rounded and Pointed.
A size for every occasion
Allergy notice
Allergy Guidance
Arancina The Origins
The origins and tradition take us back to the period of Arab domination, between the 9th and 11th centuries. In fact, during banquets, the Saracens used to place a large tray loaded with rice flavoured with saffron and flavoured with vegetables, meat, and other herbs in the centre of the table. The diners reach out, ball up the rice in their fist and enjoy it after seasoning it with lamb meat.
Breading is a later invention, but a brilliant one. The crunchy golden shell, obtained by frying, transforms the delicious mess into travel food, into a street food ante litteram. Some attribute the beautiful idea to the Swabian sovereign Federico II, who was particularly fond of arancini and eager not to deprive himself of them during long hunting trips.
Arancina is a diminutive of arancia, or 'orange'. The name, which is translated as "little orange", derives from their shape and colour which, after cooking, is reminiscent of an orange. In Italian, arancini is grammatically plural (Sicilian: arancine); the corresponding singular is arancino (Sicilian: arancinu or arancina).
Arancini are said to have originated in 10th-century Sicily at a time when the island was under Arab rule.
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.
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,[a] 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.
ArancinI o arancinE.. Have you ever heard of them before? If you have, probably you need to thank Andrea Camilleri, the author of Inspector Montalbano. Montalbano is an unconventional detective, obsessed with women and food, a lover of arancini and good wine, who lives in a little town near Agrigento, in western Sicily. Montalbano and his strong relationship between Sicilian food and the environment. Camilleri – who was born near Agrigento – has contributed greatly to making arancini and the beauty of West Sicily known worldwide. I mean, just look at this picture from the Egadi Islands!
Rice balls stuffed and coated with a light, crispy batter, arancini are based on recipes known in the Middle East during the Medieval period. The rice – which was brought to the island by the Arabs – is always flavoured and coloured with saffron. Though cultivated in antiquity in Greece and Sicily, the widespread use of this yellow spice – used even for painting! – came to Italy only with Arab cuisine in the Middle Ages. Think about a bright yellow Spanish paella and you’ll see the connection between the two Mediterranean countries influenced by the Moors! Arancini became immediately very popular because they made the perfect portable, high-energy snack for a day’s work in the fields or out on fishing boats – yes, they are indeed the Sicilian equivalent of the Cornish pasty! Making arancini is also a very tasty and clever way of using leftover cooked rice or – in Northern Italy – risotto.
Arancini are often stuffed with ragù (a simple meat sauce), tomato sauce, mozzarella, and/or peas. Many local variations have created over time a very broad range of flavours and shapes: in eastern Sicily, for example, arancini have a more conical shape, similar to a pear. We can now find more than 100 different kinds of filling across the region, some freely – or madly! – inspired by traditional Sicilian flavours like pistachios, almond milk or squid ink. The best ‘strange’ arancino I’ve ever had was on the island of Ustica, off the coast of Palermo: it had sea urchins in it! But let’s talk about the original ones, the arancinE from Palermo, the regional capital.
In Palermo, arancine are kind of a big deal. They can be found in bars and restaurants all over the city but the best ones are usually prepared in very small kiosks. Arancina with ragù out of what felt like a random kitchen window! Soft and crispy at the same time, the best arancine are a bit messy, because the filling is very juicy and they’re not made from risotto like elsewhere. Always remember to take a couple of extra napkins if you have them at a stall! The best time to have arancine in Palermo is around the week of the Santa Lucia festival, on 13th December. There are religious processions with statues, flowers and candles, parades, sports competitions, fireworks and outdoor markets selling handmade products, candies and indeed lots and lots of delicious arancine in Palermo.
Breading is a later invention, but a brilliant one. The crunchy golden shell, obtained by frying, transforms the delicious mess into travel food, into a street food ante litteram. Some attribute the beautiful idea to the Swabian sovereign Federico II, who was particularly fond of arancini and eager not to deprive himself of them during long hunting trips.
Arancina is a diminutive of arancia, or 'orange'. The name, which is translated as "little orange", derives from their shape and colour which, after cooking, is reminiscent of an orange. In Italian, arancini is grammatically plural (Sicilian: arancine); the corresponding singular is arancino (Sicilian: arancinu or arancina).
Arancini are said to have originated in 10th-century Sicily at a time when the island was under Arab rule.
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.
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,[a] 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.
ArancinI o arancinE.. Have you ever heard of them before? If you have, probably you need to thank Andrea Camilleri, the author of Inspector Montalbano. Montalbano is an unconventional detective, obsessed with women and food, a lover of arancini and good wine, who lives in a little town near Agrigento, in western Sicily. Montalbano and his strong relationship between Sicilian food and the environment. Camilleri – who was born near Agrigento – has contributed greatly to making arancini and the beauty of West Sicily known worldwide. I mean, just look at this picture from the Egadi Islands!
Rice balls stuffed and coated with a light, crispy batter, arancini are based on recipes known in the Middle East during the Medieval period. The rice – which was brought to the island by the Arabs – is always flavoured and coloured with saffron. Though cultivated in antiquity in Greece and Sicily, the widespread use of this yellow spice – used even for painting! – came to Italy only with Arab cuisine in the Middle Ages. Think about a bright yellow Spanish paella and you’ll see the connection between the two Mediterranean countries influenced by the Moors! Arancini became immediately very popular because they made the perfect portable, high-energy snack for a day’s work in the fields or out on fishing boats – yes, they are indeed the Sicilian equivalent of the Cornish pasty! Making arancini is also a very tasty and clever way of using leftover cooked rice or – in Northern Italy – risotto.
Arancini are often stuffed with ragù (a simple meat sauce), tomato sauce, mozzarella, and/or peas. Many local variations have created over time a very broad range of flavours and shapes: in eastern Sicily, for example, arancini have a more conical shape, similar to a pear. We can now find more than 100 different kinds of filling across the region, some freely – or madly! – inspired by traditional Sicilian flavours like pistachios, almond milk or squid ink. The best ‘strange’ arancino I’ve ever had was on the island of Ustica, off the coast of Palermo: it had sea urchins in it! But let’s talk about the original ones, the arancinE from Palermo, the regional capital.
- Arancini in Palermo " È FIMMINA! " (Female)
In Palermo, arancine are kind of a big deal. They can be found in bars and restaurants all over the city but the best ones are usually prepared in very small kiosks. Arancina with ragù out of what felt like a random kitchen window! Soft and crispy at the same time, the best arancine are a bit messy, because the filling is very juicy and they’re not made from risotto like elsewhere. Always remember to take a couple of extra napkins if you have them at a stall! The best time to have arancine in Palermo is around the week of the Santa Lucia festival, on 13th December. There are religious processions with statues, flowers and candles, parades, sports competitions, fireworks and outdoor markets selling handmade products, candies and indeed lots and lots of delicious arancine in Palermo.
Gallery
Don Arancina-artwork
