About Arancine
The Story of Arancine
Arancine, Sicily's beloved rice balls, trace their origins back to the 10th century during Arab rule. The Arabs introduced rice and saffron to the island, crafting dishes that combined these ingredients with meats and herbs. To make these meals portable, especially for long journeys or hunts, they began forming the rice into balls, which were then breaded and fried—a practice that laid the foundation for the arancina.
The name "arancina" derives from the Italian word "arancia," meaning orange, reflecting its round shape and golden hue. In western Sicily, particularly Palermo, the feminine term "arancina" is used, while eastern regions like Catania prefer the masculine "arancino," often shaping them conically to resemble Mount Etna.
Traditionally enjoyed during the Feast of Santa Lucia on December 13th, arancine have become a staple of Sicilian street food, celebrated for their rich flavors and cultural significance.
Terra D’Amuri’s Arancine
Our Arancine
At Terra D’Amuri, we honor tradition while adding our own touch of Sicilian soul. Our arancine are golden brown and perfectly crisp, served hot in bright red paper—just like you’d find in the lively piazzas of Palermo. Whether you're biting into a classic arancina alla carne or trying one of our seasonal specials, each one is handcrafted with love, care, and a deep respect for our roots. It’s more than food—it’s a moment of Sicily in every bite.
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