It is the symbolic food of the island's street food cuisine! In fact, when you say Sicily, you visualize the breaded rice ball which now contains the most varied seasonings, both salty and even sweet. Its history really begins many centuries ago, even if there is no real inventor of the Sicilian arancino. Let's take a leap into the past and place ourselves in the Arab domination era (827-1091), which in 200 years brought culture, poetry, arts, beautiful monuments and, in particular, the kitchen to the island. The use of spices, sugar, perfumes are just some of the characteristics of our cuisine that have a strong Arab imprint. As for the arancino, it is certain that the Arabs used to eat the rice timbale (invented by the Emir Ibn al Thumna) flavored with saffron. During the banquets, in fact, a tray loaded with saffron rice was placed in the center of the table and it was eaten by rolling it into a fist and seasoning it with lamb and vegetables.