In Sicily, arancini (or arancine, depending on where you are) are the epitome of Sicilian street food culture. These rice balls, with their golden, crispy exterior and soft, flavorful interior, are filled with a variety of ingredients, the most traditional being meat sauce, peas, and caciocavallo cheese. However, these delicious treats vary depending on the region:
- In Palermo and the western part of the island, they are round and called arancina (singular) or arancine(plural).
In Catania and the eastern regions, they take on a cone shape and are called arancino (singular) or arancini(plural).
From street to gourmet dish
A Modern Twist on a Classic
I visited KePalle, a specialty arancino shop located in Via Maqueda, Palermo, where I met the owner Danilo Li Muli. Danilo shared his philosophy of elevating this traditional street food into a gourmet dish, offering more than 40 varieties of arancini with both savory and sweet fillings.
The Perfect Arancino
Danilo emphasized that the key to a perfect arancino is:
- A crispy, golden crust with soft, flavorful rice inside.
- The use of saffron to achieve its signature yellow color.
At KePalle, you’ll find traditional fillings such as meat sauce and peas, as well as more adventurous flavors like arancino alla catanese with aubergine and arancino al pistacchio with Bronte pistachios. Other fillings include:
Sweet versions include cocoa and sugar, hazelnut paste, and chocolate.
Mozzarella and ham, spinach and mozzarella, mushrooms, artichokes, salmon, chicken, and even seafood.
Practical Tip: When making arancini at home, use saffron in the rice for that authentic Sicilian flavor. The key is getting the balance between a perfectly crispy crust and a soft interior. Experiment with different fillings to create your own gourmet arancini!
Address: KePalle, Via Maqueda 270, Palermo
