Arancino from Catania
AndreaTartaglia - CC4.0
Arancino of Catania, unlike the arancina common in Palermo and in the northern part of the island, has a cone shape that celebrates Etna. The recipe is the same throughout Sicily: small timbales of stuffed rice, with crunchy external breading. In addition to the classic arancini with meat sauce and the one with butter, in the Catania area the arancino alla catanese with aubergines and the one with pistachio from Bronte are widespread.