It is claimed that arancini originated in Sicily as far back as the 10th century. The balls of rice with various fillings are shaped, crumbed and fried, resembling an orange – the Italian for orange being arancia. (Rice cooked the day before and cooled in the fridge works best.) In Messina, they can be more cone shaped, while in Naples they are pall’e riso (rice balls) apparently. I think ours (made 11 centuries later in Australia!) ended up being influenced a little by both cities.
Jan 31, 2014 · 12:42 pm
Homemade arancini with ragù alla Bolognese…
Filed under italy, kitchen stories
Tagged as arancia, arancini, cooking, culinary, eating, food, Food and Related Products, history, Italian food, Italian-Australian, Italy, Messina, Naples, pall'e riso, rice balls, Sicilian food, Sicily
Zoë Boccabella 
Have you been to Dolci Sapori in Clayfield? They make such delicious arancini. That was where I first discovered them. Truly delicious. Will I be able to get them in Northern Italy when I visit later this year?
The tiny ricotta cannoli they make at Dolci Sapori are delicious too! Arancini are more likely to be found in southern Italy but you may be lucky and come across them up north. I recommend the torta fritta with prosciutto if you are anywhere near Parma.
OK thanks. I’ll look out for that.