The arancino is a specialty of Sicilian cuisine. As such, it has been officially recognized and included in the list of traditional Italian agri-food products of the Ministry of Agricultural, Food and Forestry Policies under the name of "arancini di riso"Rice arancini (or arancine), pride of Sicilian cuisine, are small timballi suitable to be eaten both as a snack and as an appetizer, first course or even a single course. In Sicily they can be found everywhere and at all times, always warm and fragrant in the many fryers: from city to city they often change shape and size, taking on oval, pear-shaped or round shapes, depending on the filling. There are about 100 variations: from the most classic to meat sauce and ham, to the most original ones like pistachio and cuttlefish black!
