Arancini are Sicilian stuffed rice balls that are coated and fried until crisp.
The rice is generally seasoned with saffron and formed around fillings such as ragù, peas, mozzarella, or caciocavallo. The shaped rice is coated, often with breadcrumbs, and deep-fried. In eastern Sicily, versions are frequently conical, while rounded forms are common in western Sicily.
The name is connected to arancia, the Italian word for orange, because the golden fried balls resemble oranges. The food is widely associated with Sicilian street food and is sold in bars, bakeries, markets, and takeaway shops.
The singular and spelling can vary: arancino is common in eastern Sicily, while arancina is used in parts of western Sicily. These regional forms refer to the same broad culinary tradition, despite a well-known naming debate.