arancino

Arancini derives from the Sicilian plural diminutive of aranciu (transl. orange), from their shape and colour which, after cooking, is reminiscent of an orange.
In Sicilian, arancini is grammatically plural. The corresponding singular is either the masculine arancinu or the feminine arancina. The eastern side of Sicily tends to use the masculine form, while the western side tends to use the feminine form.
In Italian, the masculine arancino (pl.: arancini) form has become prevalent, although the feminine form arancina (pl.: arancine) can also be used.

Arancini are said to have originated in 10th-century Sicily, at a time when the island was under Arab rule. Academic Annette Condello pinpoints arancini's origin to 18th-century southern Italy, where she says it was made to resemble oranges.
In the cities of Palermo, Syracuse, and Trapani in Sicily, arancini are a traditional food for the feast of Saint Lucy (Italian: Santa Lucia) on 13 December, when bread and pasta are not eaten. This commemorates the arrival of a grain supply ship on Saint Lucy's Day in 1646, relieving a severe famine.
Today, with the increasing popularity of this finger food in Italy, arancini are found all year round at most Sicilian food outlets.

The most common type of arancini sold in Sicilian cafés is arancini cû sucu (transl. arancini al ragù), which typically consists of meat in a tomato sauce, rice, and mozzarella or other cheese. Many cafés also offer arancini cû burru (transl. arancini al burro, with butter or béchamel sauce) or specialty arancini, such as arancini chî funci (transl. arancini ai funghi, with mushrooms), arancini câ fastuca (transl. arancini al pistacchio, with pistachios), or arancini â norma (transl. arancini alla norma, with aubergine).
In Roman cuisine, supplì are similar, but are commonly filled with cheese (different preparation methods and filling distribution). In Naples, rice balls are called pall' 'e riso. They are smaller than Sicilian arancini, and are not necessarily filled.

In Italian literature, Inspector Montalbano, the main character of Andrea Camilleri's detective novels, is a well-known lover of arancini—especially those made by Adelina Cirrinciò, his housekeeper and cook. The success of the book series and the television adaptation has contributed to making this dish known outside of Italy.