Arancini are stuffed rice balls, which are coated with bread crumbs and then deep fried. The most common fillings are ''ragu''. In Italian cuisine, ''ragu'' is a meat-based sauce that is commonly served with pasta. It was created by Alberto Alvisi in the 18th century.

The meat or mince at low temperature is longtime cooked with tomato sauce and spices. A number of regional variants exist, which differ in fillings and shape. The name, which is translated as ''little orange'', derives from their shape and colour which, after cooking, is reminiscent of an orange.

Arancini produced in eastern Sicily have a ''conical-shaped'' representing the mount Etna. Etna is an active stratovolcano on the east coast of Sicily, Italy, in the Metropolitan city of Catania, between the cities of Messina and Catania. It is the highest active volcano in Europe outside the Caucasus (between the Black sea and the Capsian sea). It is the highest peak in Italy south of the Alps.

Arancini are said to have originated in 10th century of Sicily at a time when the island was under Arab rule. Today, with increasing popularity of this food, ''arancini'' are found all year round at most Sicilian food outlets.

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