DISH RESEARCH · Dish
Arancini (candied orange peel)
Dalmatian strips of orange peel boiled, candied with sugar and dried with a sparkling sugar coating.
About Arancini (candied orange peel)
These arancini are the traditional Dalmatian candied-peel sweet, not the Sicilian rice dish of the same name. This profile follows a complete Dubrovnik version made from orange peel, sugar and water.
Concentrated orange fragrance and sweetness lead the flavour, with a gentle citrus bitterness from the peel keeping the confection bright rather than flat.
The finished peel forms slender, slightly translucent strips with a dry sparkle of sugar. The centre stays tender and chewy beneath the crystalline coating.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Arancini (candied orange peel)
Dubrovnik-style arancini with orange peel and sugar.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Orange peel: . The orange version is selected; the source separately notes lemon-peel limuncini.
- Sugar: . Sugar is used for candying and the final coating.
- Water: . Water appears in the complete method as both preparation liquid and a small addition to the candying pan.
Origins & food traditions
Croatia's national tourism site identifies arancini as a traditional Dalmatian snack of boiled, dried and sugared orange peel. A Dubrovnik recipe supplies the complete orange-peel, sugar and water version used here; related local versions may use lemon or other citrus peel.
Countries
- Croatia
- CroatiaCatalogue link pending review
Cuisines & regions
- Dalmatian Cuisine
- Dubrovnik Cuisine
- Croatian Adriatic Cuisine
- Croatian Adriatic CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.