Arancini at Friggitoria Chiluzzo, Catania
Catania claims the arancino as its own and argues fiercely about whether the correct name is masculine or feminine — but the real debate is which filling to order. Friggitoria Chiluzzo near the Via Etnea has been frying them since the 1960s and the queue at lunchtime is proof enough of their authority.
The Arancino Itself
A Catanese arancino is cone-shaped (Palermitani make theirs round — another battle), with a crunchy breadcrumb shell encasing saffron-scented risotto. The classic filling is ragù with peas and caciocavallo cheese; the burro version swaps in béchamel, ham and mozzarella for something richer and more indulgent.
Each piece costs €2–3 and is the size of a large fist. One makes a snack; two make a meal. They come out of the fryer at around 11:00 and again at 17:00 — arrive within the first 20 minutes for the crispest shell.
Eating Like a Local in Catania
Pair your arancino with a granita di mandorla (almond granita) and a brioche col tuppo — the soft, knotted roll that Catanians dip into granita for breakfast. This combination, eaten standing at a bar, is the quintessential Catania morning.
The city's fish market, La Pescheria, is a five-minute walk from Chiluzzo and runs until noon. The volcanic-stone piazza fills with tuna, swordfish and shellfish vendors operating at a volume that suggests they are furious with each other, though they are simply enthusiastic.
More of Sicily
Discover where to stay, what to do and the best deals for your trip.
Explore Sicily →
