His majesty the arancina... the undisputed king of the rotisserie. It is to all intents and purposes a complete dish, as the saffron rice encloses a heart of veal ragout and peas inside, while the crispy breadcrumbs make it easy to carry. In addition to the original with meat sauce, it is easy to find ones with spinach and mozzarella, butter and ham, but over time the variations have become so many that it is not uncommon to come across arancinerias, small places that only make arancine and offer at least 50 different flavours. The biggest diatribe in which this must-have is involved concerns its name. In fact, its majesty becomes king or queen depending on the city, if in Catania it is 'arancino', in Palermo it is known only and exclusively as 'arancina', claiming its similarity in colour and shape to an orange. Today, however, the shape that dominates is the conical one, and here's a little tidbit for connoisseurs: although the collective imagination wants the first bite to bite into the crunchy tip, in reality the correct sense is quite the opposite. You got it right, the hand wraps around the cone with the tip downwards, so the arancino ergonomically follows the shape of the hand allowing a firm grip. No one would want to lose pieces of it by eating it, this firm grip will make it impossible to lose even a grain!