The Sicilian arancine (or arancini) are much more than a street food delicacy—they are a cultural symbol, a source of regional rivalry, and an integral part of celebrating the Feast of Santa Lucia on December 13th. These golden rice balls, either round or cone-shaped, are cherished across Sicily, but their story and the traditions surrounding them are as rich as their filling.

The History and the Miracle of Santa Lucia

Santa Lucia, the patron saint of sight and light, is deeply revered in Sicily, particularly in Syracuse, her birthplace. According to legend, during a severe famine in 1646, the people of Sicily prayed to Santa Lucia for help. On December 13th, a miracle occurred when a ship loaded with grain arrived in the harbor. To honour her and this miraculous event, Sicilians abstain from eating bread or pasta on this day, instead indulging in rice-based dishes like arancine.

The Palermo vs. Catania Debate: Arancina or Arancino?

A long-standing culinary rivalry divides Sicily: in Palermo, the rice ball is called “arancina” (feminine) and is traditionally round, symbolising an orange. In Catania, it’s referred to as “arancino” (masculine) and shaped like a cone, supposedly mimicking Mount Etna. While the name and shape differ, the love for this savoury treat unites the island.

Varieties of Sicilian Arancine

Arancine come in a dazzling array of fillings to suit all tastes:

Classico al Ragù: A hearty mix of meat sauce and peas.

Burro: Creamy béchamel with ham and cheese.

Pistachio: A luxurious combination of pistachios and cheese.

Seafood: Stuffed with shrimp or squid, reflecting Sicily’s maritime heritage.

Vegetarian: Options like spinach, eggplant, or mushrooms.

The Recipe for Classic Sicilian Arancine with Meat

Here’s how you can prepare the most traditional version of arancine:

Ingredients:

500 g Arborio or Carnaroli rice

1L vegetable or chicken broth

50 g butter

100 g grated Parmesan cheese

2 eggs

200 g ground beef

100 g tomato paste

100 g peas

1 onion, finely chopped

100 g mozzarella, cubed

Breadcrumbs and flour for coating

Vegetable oil for frying

Instructions:

Prepare the Rice: Cook the rice in broth until it’s absorbed. Stir in butter, Parmesan, and one egg. Let it cool completely.

Make the Ragù Filling: Sauté the onion, then add ground beef. Stir in tomato paste and peas, cooking until thickened.

Form the Arancine: Take a handful of rice, flatten it, and add a spoonful of ragù and a mozzarella cube in the center. Shape into a ball (or a cone, if you prefer the Catanese style).

Coat and Fry: Roll the arancine in flour, dip in beaten egg, and coat with breadcrumbs. Fry in hot oil until golden brown.

Serve: Let cool slightly and enjoy warm.

Celebrate Santa Lucia with a Sicilian Tradition

This Santa Lucia, why not honor the miracle of the grain by making arancine at home? If you’re looking for the perfect rice to create these delicious treats, visit our online store and discover our selection of premium-quality rice. Bring a touch of Sicily to your table this festive season!