Arancini

Allergens at a glance

• UsuallyGlutenBreadcrumb coating, usually over a flour-and-water batter.
• UsuallyMilkCaciocavallo, mozzarella, butter or béchamel in the filling.
• OftenEggsMany kitchens use beaten egg instead of batter, or bind the rice with egg.
• OftenCeleryThe meat ragù starts with a soffritto of onion, carrot and celery.
• SometimesSulphitesWine in some ragù recipes.
• SometimesTree nutsPistachio fillings are common in Sicily.
• SometimesFishSalmon and other fish fillings in some shops, and shared frying oil.
• SometimesCrustaceansPrawn fillings in some shops, and frying oil is often shared.
• SometimesMolluscsSquid-ink and seafood fillings exist, and frying oil is often shared.

Usually in the standard recipe. Often in many versions. Sometimes in some kitchens, or a cross-contact risk.

Diets

• Classic al ragù contains beef and often pork; al burro contains ham.
• Meat-free fillings exist, but the rice may be cooked in meat stock: ask.
• Not gluten-free: breadcrumbs, batter and a shared fryer.

Recipes change from kitchen to kitchen. If you have an allergy, confirm every ingredient with the restaurant before you order.

What is an arancino?

An arancino is a Sicilian ball or cone of saffron rice with a savoury filling, coated in breadcrumbs and deep-fried. The name means "little orange", after the shape and golden colour. Arancini (the plural) are street food and bar snacks across Sicily, eaten hot or warm at any time of day.

What's in it

• Rice: cooked with saffron and usually butter and cheese, then cooled so it holds its shape.
• Filling: most often al ragù (meat sauce, peas, sometimes caciocavallo cheese) or al burro (ham, mozzarella and sometimes béchamel).
• Coating: a thin batter of flour and water (pastella) or beaten egg, then fine breadcrumbs.
• Frying: deep-fried in vegetable oil.

Other common fillings are spinach and cheese (agli spinaci), aubergine (eggplant) with tomato and ricotta (alla norma), pistachio, salmon, and squid ink.

Allergens and diets

Assume gluten and milk. The breadcrumb coating is wheat, and nearly every filling includes cheese, butter or béchamel. Egg is common too: some cooks dip the balls in egg before the crumbs, and some bind the rice with egg or extra cheese.

Celery hides in the ragù, which starts with chopped onion, carrot and celery, and some ragù is cooked with wine. Seafood fillings with prawn or squid are sold in some shops, and arancini are usually fried in the same oil as everything else on the counter. If you have a shellfish or fish allergy, ask what else goes in the fryer. Pistachio arancini are a Sicilian favourite, so nut allergies need the same question.

Vegetarian fillings are easy to find, but the rice is sometimes cooked in meat stock, so ask. Ragù is beef, pork or a mix, and the al burro version contains ham, so the classic arancini aren't halal.

On the menu

Sicily splits on the name. In Palermo and the west they're arancine (feminine, usually round). In Catania and the east they're arancini (masculine, often cone-shaped). The filling is named after the word: arancino al ragù, arancina al burro, agli spinaci, al pistacchio. Look for them in a rosticceria or tavola calda. One is a snack; two make a light lunch.

Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.