Arancini in Palermo
Arancini are rice balls, stuffed, coated in breadcrumbs and fried. The two classic fillings are al ragù, with meat sauce, and al burro, with ham and mozzarella or béchamel. Palermo uses the feminine, arancina. The city eats them on Saint Lucy’s day, 13 December, when bread and pasta stay off the table.
Gambero Rosso picks the meat arancina at Pasticceria Oscar 1965 and the burro one at Sampolo 246. Scatti di Gusto also picks the meat one at Coast to Coast. Numbers eight to ten are tied with the first three under More places: all six have two sources, Gambero Rosso among them, so they’re listed A to Z. For Naples, see the top 10 places for sfogliatella in Naples.
Matcha