Sicilian cuisine boasts about it (in eastern Sicily it is known as the arancino) and it is eaten as a starter or a snack. It consists of a roundish timbale, whose main ingredient is rice which takes a typical yellow hue with added saffron. The most liked filling consists of sauce and peas, but another version with ham and cheese is now equally spread. In order to appreciate its taste it should be eaten hot and crispy. It is part of tradition that on the 13th December, feast of Saint Lucy, the arancine cannot fail to be found on all dinner tables in Trapani.