Arancina con Prosciutto e Mozzarella

Arancina con Prosciutto e Mozzarella is a classic stuffed rice ball from Palermo, Sicily, where it is known as *arancina* (feminine) rather than the mainland *arancino*. Its origins trace to 10th-century Arab influences on Sicilian cuisine, with rice, saffron, and fried snacks combining into a portable meal. This variation features a savory filling of prosciutto cotto (cooked ham) and mozzarella, encased in saffron-tinted risotto, coated in breadcrumbs, and deep-fried until golden.

Key ingredients include Arborio rice, eggs, butter, saffron, cubed prosciutto cotto, and fresh mozzarella. A great version distinguishes itself through a thin, shatteringly crisp crust that yields to a creamy, well-seasoned rice interior. The mozzarella must be melted but not oily, and the ham should be tender and evenly distributed. Chef Max Mariola, who recommended Pasticceria Spinnato in Palermo for this dish, emphasizes that the balance of flavors—savory ham, milky cheese, and saffron-infused rice—is what elevates it.

Regional variations are significant. In Palermo, arancine are traditionally round and may be filled with ragù, spinach, or pistachio cream alongside the ham-and-cheese version. Outside Sicily, the shape often becomes conical (especially in the east) or oval, and the filling may swap prosciutto cotto for raw prosciutto or other cured meats. Regardless of form, the arancina con prosciutto e mozzarella remains a beloved street food icon, showcased at venues like Pasticceria Spinnato, where it upholds Palermo’s deep-fried heritage.