Sicily — arancini are documented from the 10th century in Sicilian sources, reflecting the Arab rule of Sicily (9th-11th centuries) which introduced saffron, rice, and the frying technique to the island. The Palermo cone versus Catania sphere dispute is ongoing and both are correct.
Arancini are the iconic Sicilian fried rice preparation — saffron-tinted rice formed around a filling of ragù (meat sauce with peas and sometimes mozzarella, in the 'arancino con ragù' version), or butter and prosciutto cotto ('arancino al burro'), or simply mozzarella, then shaped into cones or spheres, breaded, and deep-fried. The cone shape (most common in western Sicily, particularly Palermo) versus sphere shape (more common in eastern Sicily, Catania) is a regional distinction that is argued with genuine passion. The saffron in the rice is the Sicilian marker — it reflects the Arab influence on Sicilian cooking that introduced saffron to the island.
Arancino con ragù from the fryer, held by the pointed tip (cone version), is immediately hot and fragrant. The exterior is golden and slightly crispy; the saffron rice inside is sticky and aromatic; at the centre, the ragù is dark and meaty with the sweetness of peas. The bite through the breadcrumb to the rice to the ragù delivers all three simultaneously. It is Sicilian street food at its most emblematic.
Saffron rice: 500g short-grain rice (Arborio) cooked with a generous pinch of Sicilian saffron dissolved in the cooking water; season with butter and Parmigiano or Pecorino; allow to cool completely. Ragù filling: minced beef and pork with tomato, peas, and a few basil leaves — cook until very dry (no excess moisture). Form arancini: dampen hands; take 80-100g of cold rice; flatten in palm; place filling in centre; form into cone (Palermo) or sphere (Catania); must be firmly compacted. Flour; egg-wash; coat generously in fine breadcrumbs. Fry at 175°C for 4-5 minutes until deep golden. Rest 2 minutes before eating.
The saffron in the rice is not negotiable for authentic Sicilian arancini — it provides the colour and a subtle aromatic quality. The cone shape (the Palermitana tradition) requires practice — start with the sphere (the Catanese tradition) to build technique. Arancini are best eaten within 10 minutes of frying, while the exterior is still crispy and the interior just hot enough to have the cheese (if present) still molten.
Rice too wet — the rice must be cold and relatively dry; warm or wet rice doesn't hold its shape and the filling sinks to the bottom. Filling too liquid — a wet ragù inside an arancino will leak during frying and compromise the structure. Not pressing firmly enough — arancini must be very compact; a loosely formed arancino breaks apart in the oil.
Anna Gosetti della Salda, Le Ricette Regionali Italiane; Giorgio Locatelli, Made in Italy