Arancini

Arancini could easily be a synonym for fried goodness. Rice balls are generously coated in breadcrumbs, filled with meat sauce (ragu), tomato sauce, mozzarella cheese or parmesan, peas, onions, mushrooms and often pistachios. They are then fried to perfection and devoured by locals and travellers alike. Every single ball is reminiscent of a miniature orange and thus the name ‘Arancini’ meaning ‘little oranges’. While this snack is extremely popular in the country, especially the Sicilian region, the rest of the world is yet to welcome it with open arms.

Interestingly, several chefs recommend using leftover Risotto (an Italian rice dish cooked in a stock with herbs until creamy) as a filling instead of making an elaborate rice mixture. However, the traditionalists prefer sticking to the original recipe and I have to say that there indeed is something special about it. Counting calories while consuming a plate of this salty, tangy and cheesy treat is, as very evident, is pointless and that probably is the reason why a baked variant has been introduced. It’s extremely simple to make, even at home and is a great source of energy for rustic Italians working in the fields or the fishing boats. It also works as the perfect finger food for a party. While the world counts on the quintessential sandwich as their go-to evening snack, those in Italy go the Arancini way. You should too.