Donna Franca Laboratorio Artigianale Siciliano - Review - Palermo - The Infatuation

"In Palermo, it’s arancina with an a at the end, but on the other side of the island, it’s spelled with an o. Which is correct isn’t really worth arguing—most important is finding a good one. On this bustling avenue packed with restaurants and aperitivo bars, this is your destination for freshly fried arancine. Most Sicilian rice balls are made with the two traditional fillings: veal ragù with peas or the arancina al burro with ham and mozzarella. At Donnafranca, you’ll find the classics along with options like sausage and swiss chard greens or the vegetarian norma with fried eggplant and ricotta salata." - Linda Sarris