JUNE 16, 2024

When one thinks of Sicilian cuisine, the mind often drifts to sun-drenched citrus groves, the bold flavors of the Mediterranean, and, of course, the iconic arancino. This golden, crispy delicacy, with its savory filling encased in a shell of rice and breadcrumbs, is more than just a popular street food—it is a beloved symbol of Sicily’s rich culinary heritage. Yet, behind its irresistible appeal lies a debate that has sparked lively discussions among locals and food enthusiasts alike: Is it called arancino or arancina? 

The Arancino: A Taste of Sicily in Every Bite 

Arancino (or arancina) is a deep-fried rice ball traditionally filled with ragù (meat sauce), mozzarella, and peas. The name derives from the Italian word arancia, meaning "orange," as the snack resembles a small orange in shape and color. Originating from the Arab influence in Sicily, this dish has evolved over centuries, becoming a staple of Sicilian street food. 

Today, arancini come in various forms and fillings, catering to both traditional tastes and modern palates. You might find them stuffed with creamy béchamel, spinach, mushrooms, or even pistachios, showcasing the versatility of this simple yet satisfying dish. Whether enjoyed as a quick snack or a hearty meal, the arancino is a culinary experience that embodies the essence of Sicily. 

Arancino vs. Arancina: The Heart of the Controversy 

The debate over whether this beloved dish should be called arancino or arancina is not merely a matter of semantics—it is a question deeply rooted in Sicilian identity and regional pride. 

The Origins of the Debate 

The controversy primarily hinges on the geographical divide within Sicily. In the eastern part of the island, particularly around Catania and Messina, the term arancino (masculine) is commonly used. This version of the word aligns with the traditional shape of the dish in these areas—more conical, reminiscent of Mount Etna, Sicily’s iconic volcano. 

Conversely, in the western part of Sicily, particularly around Palermo, the term arancina (feminine) is preferred. Here, the rice balls are typically round, reflecting the shape of an orange, which is the basis of the name. 

Linguistic and Cultural Significance 

The linguistic debate extends beyond mere pronunciation—it touches on deeper cultural identities. Those who argue for arancino often cite historical references and literary texts where the masculine form is used, suggesting that it might be the original term. On the other hand, supporters of arancina point to the grammatical structure of Italian, where most nouns ending in -a are feminine, thus making arancina the linguistically correct term. 

This passionate discussion has even reached the Italian courts, with official documents sometimes siding with one term over the other, depending on the region. The Sicilian Academy of Language, in an attempt to settle the debate, recognizes both terms as correct, acknowledging the cultural and regional diversity that makes Sicily so unique. 

A Unifying Love for Arancino/Arancina 

Despite the ongoing debate, there is one thing that all Sicilians can agree on: the arancino/arancina is a treasured part of their culinary tradition. Whether you find yourself in a bustling market in Palermo or a quiet café in Catania, biting into one of these crispy delights is an experience that transcends linguistic differences. 

How to Make Traditional Arancini at Home 

If you’re inspired to bring a taste of Sicily into your kitchen, here’s a basic recipe to try: 

Ingredients: 

500g of Arborio rice 

1 liter of chicken or vegetable broth 

50g of butter 

100g of grated Parmesan cheese 

200g of mozzarella, diced 

200g of ground beef or veal 

100g of tomato paste 

50g of peas (optional) 

2 eggs, beaten 

Breadcrumbs 

Flour 

Salt and pepper to taste 

Vegetable oil for frying 

Instructions: 

Cook the rice in the broth until tender, then stir in the butter and Parmesan. Allow it to cool. 

Prepare the filling by cooking the ground meat in a pan, adding tomato paste, peas, salt, and pepper. Let it simmer until thickened. 

Take a handful of the cooled rice and flatten it in your hand. Place a spoonful of the filling and a piece of mozzarella in the center, then form the rice around the filling to shape a ball (or a cone if you prefer the Catanese style). 

Roll the ball in flour, dip it in the beaten eggs, and then coat it with breadcrumbs. 

Heat the oil in a deep pan and fry the rice balls until golden and crispy. Drain on paper towels and serve hot. 

Conclusion: Celebrate Diversity, One Bite at a Time 

The arancino/arancina debate is a perfect example of how food can reflect the rich tapestry of regional identities. While the discussion over its name may continue, what truly matters is the shared love for this delicious creation. Whether you call it arancino or arancina, the experience of enjoying this Sicilian delicacy is a celebration of the island’s history, culture, and unparalleled culinary tradition. 

So, the next time you savor this crispy, golden treasure, remember that you’re not just indulging in a snack—you’re partaking in a piece of Sicily’s vibrant heritage, no matter what you choose to call it. Buon appetito!