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Arancini are said to have originated in 10th-century Sicily at a time when the island was under Arab rule.
In the cities of Palermo, Siracusa, and Trapani in Sicily, arancini are a traditional food for the feast of Santa Lucia on 13 December when bread and pasta are not eaten. This commemorates arrival of a grain supply ship on Santa Lucia's day in 1646, relieving a severe famine.

Today, with the increasing popularity of this finger food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets, particularly in Palermo,Messina and Catania. The dish is often made using rice from left-over risotto.

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Nowhere do you get a better insight into ‘real’ Sicilian food than in the street markets of Palermo. will Find out all we need to know about Palermo’s street food, and much more besides, in the markets of Vucciria, the Capo, Ballarò and the Borgo Vecchio, each one a hive of activity and friendly assault on just about all of your senses.

The first thing that will hit we is the smell of frying, from the pane e panelle chickpea fritter sandwiches, to the cazzilli (potato croquettes), trigghiola (small fried mullet) and the frittole (fried pork). Pride of place, however, goes to the arancine (crunchy golden rice balls stuffed with minced meat and peas), the most obvious legacy of 10th century Arab rule in Sicily.These markets are not for the faint-hearted ,we will be to get the best out of them. On the meaty front, the smell of smoky barbecue from the stigghiole (skewered veal intestine) is near irresistible, but the king of Palermitan street food is pani c’meusa, an admittedly unappealing sounding mix of veal spleen, lungs and throat gristle that has been boiled, fried and served in a soft sesame roll.

Unsurprisingly, fish is also a popular option, with boiled octopus topped with lemon juice and some fabulous fish stalls piled high with the shiniest and freshest of sardines, swordfish and tuna.

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Nothing simpler: a mix of chickpeas flour plus water, deep fried in sunflower oil and with a final dusting of salt and black pepper. This is the traditional recipe for “Panelle” which is one of the most distinctive street food in Palermo.
The story of Panelle is very old, as they were created during the Arab domination of Sicily: over time, the super-simple recipe remained the same, as you can taste in a good street stall of palermo

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One of Italy’s most visited markets is Sicily’s La Vucciria, which translates to 'voices' or 'hubbub'. Situated in the centro storico and side streets around Piazza San Domenico, it is Palermo's most established outdoor market. From Monday to Saturday, the market opens at 4 a.m., when the fishermen arrive with their catch and the earliest buyers are already waiting.  As the other vendors are setting up their stalls, the fishermen are already selling the best of their fish and seafood. The market begins to fill up around 5.30 a.m. By 6 a.m., it’s bustling with shoppers weaving in and out of each other as they navigate around crates of fruit and vegetables that would never pass the E.U. control in Brussels or the big supermarket chains’ requests: here the produce is not uniform in size and shape, sizes may vary, but, being mostly local and fresh from the fields, the quality and taste can be always guaranteed to be sublime.

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Catania also enjoys a strong street food tradition although it is known first and foremost for its colourful fish market, one of the largest in Italy, and a generally boisterous, hectic affair filled with squirming fish and knife-brandishing stall holders.

Other culinary highlights in the city include cipollina (puff pastry with tomato, onion, mozzarella and ham), cipollata (spring onions wrapped win bacon) and for meat-lovers, sanguinaccio (a type of black pudding) and zuzzo (meat jelly).
the Catania street food tour take  amongst the alleyways and hidden piazzas of the city’s historic centre, starting at the magnificent Piazza Duomo and the city’s cathedral. From there, it continues through the fish market, pausing at the historic Bar Savia for a classic arancino and other specialities, and at the port, before returning to the Piazza Duomo for a final taste of cassatelle siciliane, a ricotta and almond-paste filled cannolo.