History of Arancini
From 711 to 726, the Arabs, exclusively Berbers, invaded Spain. They remained there until 1492, some 8 centuries.
Around the year 800, the Arabs encouraged the cultivation of rice in Spain, first in Valencia and Murcia, then in the Ebro delta and around the small Catalan town of Pals.
They imposed their recipes for rice balls stuffed with vegetables, meat or fish.
At the same time, the Arabs imposed their famous Kebbeh stuffed balls on the Spaniards as well as stuffed rice balls. The Catalans stuffed rice balls with local vegetables.
From 827 to 1091, Sicily was also under Arab domination, with the Arabs bringing their own eating habits and recipes for over 260 years…
And from 1300 to 1860, Sicily maintained strong relations with Spain, the lords of Aragon and Catalonia.
Eating habits followed…
Nowadays:
The emblematic recipe is undoubtedly an Arancini stuffed with beef, tomato and peas.
This is the Arancini “al ragù”, which also comes in a delicious version with a little melting Mozzarela.
Arancini “al burro” is stuffed with cooked ham, Mozzarella and often Bechamel sauce.
Arancini “con spinaci” is stuffed with spinach and Mozzarella.
These are the 3 Arancini emblematic of Sicily.
Arancini can be eaten hot, fried or cold at any time, and since around 2000, many chefs have been inventing new recipes, including fish, vegan, various meats and even sweet Arancini sold as desserts.
AranciniDeCatalunya is a return to the roots!
