Introduction to Arancina: Sicily’s Most Beloved Street Food
The arancina is undoubtedly Sicily’s most well-known and appreciated street food. In Western Sicily, it’s called “arancina,” while in Eastern Sicily, it’s referred to as “arancino.” This traditional Sicilian dish has undergone significant transformations over the years, with various fillings and seasonings being introduced. However, its origins date back to the traditional “carne” filling, followed by the “alla buttera” filling, which is still widely popular in Palermo today.
KePalle arancini
The Origins of Arancina: Tradition and Identity
In Palermo, the arancina is no longer just about the traditional “Accarne” and “Butter” fillings. The concept of new flavors has been around for several years, and some establishments have managed to stand out from the rest. One such example is KePalle Arancine d’Autore, a street food format born in 2013 that has evolved over time to become a leading figure in Palermo’s street food scene. Founded by Danilo Li Muli, a graphic designer, advertiser, and successful entrepreneur, KePalle has revolutionized the traditional arancina by introducing a wide range of fillings and seasonings.
The KePalle restaurant in via Maqueda in Palermo
KePalle’s Innovative Approach to Arancina
KePalle has been decreed as the “Best street food in Sicily” by the online newspaper Allfoodsicily. The establishment’s innovative approach to arancina has introduced many types of fillings, with a focus on using high-quality ingredients. The last and most recent stage of this innovation is the transformation of the arancina into a real “Risotto on the go,” where each flavor of arancina has its own ad hoc risotto recipe designed to enhance the filling. This concept has set KePalle apart from other establishments, offering a unique and delicious experience for customers.
The Secret to KePalle’s Success
The secret to KePalle’s success lies in its attention to detail and commitment to using high-quality ingredients. The rice, which is often overlooked in the preparation of arancini, is cooked to perfection and paired with a variety of fillings. The ingredients used are of the highest quality, including Carnaroli rice, authentic saffron, veal ragout, buffalo mozzarella, and natural ham. The arancini are fried to perfection, resulting in a crispy exterior and a flavorful interior.
Danilo Li Muli and wife Eva Polanska
KePalle’s Varieties of Arancina
KePalle offers a wide range of arancina flavors, including the classic “Accarne” and “Butter” fillings, as well as more innovative options such as the “Rosalie” arancina with smoked salmon and the “Nero d’Avola” arancina with sausage and friarielli. The establishment also caters to vegans and vegetarians, offering options such as the “mushroom and saffron” arancina and the “vegetable ragout” arancina. Each arancina is paired with a specific risotto recipe, designed to enhance the filling and provide a unique flavor experience.
The main variations of Arancine KePalle
Conclusion
KePalle’s innovative approach to arancina has set a new standard for street food in Sicily. With its commitment to using high-quality ingredients and attention to detail, KePalle has created a unique and delicious experience for customers. Whether you’re a traditionalist or an adventurous foodie, KePalle has something to offer. For more information, visit KePalle’s website or check out their restaurant in via Maqueda, Palermo. Tel +39 091 6112009.
Ke Pallé
Via Maqueda, 270 90133 Palermo
Tel +39 091 6112009
Read more about KePalle’s arancina and other Sicilian street food delicacies Here