A Specialty of Sicilian Cuisine
Arancino is a Special Dish of Sicilian cuisine and has been officially recognized and included in the list of traditional Italian agro-food products, of the Ministry of agricultural food and forestry policies with the name of “rice arancini”.
It is a ball or a cone of breaded and fried rice, 8-10 cm in diameter, stuffed generally with meat sauce, peas and caciocavallo, or mozzarella. The name derives from the original shape and the typical golden color, reminiscent of an orange, but it must be said that in eastern Sicily the arancini have more often a conical shape.
Supplì is very similar to the recipe of the Sicilian Arancino, from which however it differs for its characteristic torpedo shape; for some the difference would be in the preparation, but as the arancino also the supplì can be presented with numerous recipes. One of the common names of this typical dish from the Roman and Lazio tradition is “supplì al telefono” (in english would be “Supplì at Telephone”), deriving from the fact that to eat it hot, as is tradition, it was opened in two and the spinning mozzarella created a “thread” between the two parts of rice making it seem, in fact, a telephone.
In our courses we teach the very flavorful, enthralling vegetarian version that involves a beautiful sensory experience in the mouth. And it’s definitely Healthy!
What We Teach in this Course
- How to make original Sicilian Arancini and Suppli
Kind of Condiments