Arancini al Ragù Siciliani
Palermo and Catania, Sicily
Sicily's iconic fried stuffed rice balls — arancini (Palermo feminine plural, arancino in Catania masculine) made from saffron-scented risotto rice, cooled, formed around a filling of meat ragù with peas and fresh mozzarella, then breadcrumbed and deep-fried until golden. The regional shape debate is significant: Palermo produces rounded balls; Catania produces a cone (to represent Etna). Both are correct within their city. The rice must be cooked to a risotto consistency, cooled fully, and mixed with egg before shaping — warm rice falls apart during frying.