Orlando Berlin

Sweet treat in the heart of Palermo: chocolate Arancine

We have already talked about classic Arancine, but their time is not over yet – what about a chocolate variety?

Among their several food specialties, Arancine are the pride of Sicilian people. But be careful on how you call them: arancine or arancini? It depends on which area in Sicily you are. There are few recipes, in which someone may have them, but the result will always be the same: just delicious! Ragout, peas, pistachio, ham, mushrooms, sausage, spinaches, butter, cheese…many fillings are possible for this Palermitan street food. However, let’s have a look at a particular one: the sweet Arancina.



Visualizza questo post su Instagram


Un post condiviso da Siculità (@siculita)

A sweet tradition on Saint Lucy’s Day

The sweet variety certainly is less known as the salty and classic one – whose filling consists of rice, ragout, and peas. Yet, the sweetness of the first one is characterized by a chocolate heart on the inside, a crunchy cover on the outside, and the milk and vanilla flavour given by the rice. Together with Panelle (a sort of chickpeas pancake), Cuccìa (a dessert), and Crocchè (a potato nugget), Arancine are the must have delicacy for every Sicilian on Saint Lucy’s day (December 13th). Especially in the city of Palermo. Are you hungry right now? It’s time to get this straight, so let’s see how to make a homemade sweet Arancina.



Visualizza questo post su Instagram


Un post condiviso da Valeria Mangano (@valeriamangano)

The recipe of the Arancine is quite simple and it can easily be made at home


320 g of rice

750 ml of water or milk

200 g of dark chocolate

500 g of plain flour

100 g of sugar and 50 g of powdered sugar

2 tablespoons of butter

500 g of breadcrumb



Lemon peel


Boil milk (or water) together with lemon peel, icing sugar, and cinnamon for 15 minutes. Put the rice in a pan with butter and let it toast, then add the salt. Once in a while, pour the mixture made by milk, lemon, powdered sugar and cinnamon on the rice and let it toast. Keep stirring while you add the sugar. Once you finish the cooking, let it rest and cool on a plate. Make a sort of ball with the rice in your hand and create a hollow to insert a piece of chocolate. Cover it with more rice and compact everything in your hand, to let spaces for the airflow. Then, dip the mixture in water and flour and eventually in the breadcrumb. Fry the Arancine in the oil and, at the end, put them in a paper towel to remove excess of oil. Finally, roll the Arancine in the sugar and enjoy!

If you feel like making something even different, you might add some extra ingredients as pistachio, hazelnuts or almonds. You will get an exquisite dessert and the perfect dish to surprise your guests.

Cover photo by Orlando Berlin