These delicious rice balls are on sale at every café in Sicily, and are eaten as a quick snack. Few dishes say as much about the various nationalities who have contributed to the island over the centuries: the rice came from the Arabs; the cheese (traditionally canestrato fresco but here replaced with mozzarella) was contributed by the Greeks; the ragù derives from the French ragoût, and the tomato dipping sauce came from the Spanish. Arancini di riso are the pride of every rotisserie or Tavola Calda.
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