When you travel to Italy, it’s immediately evident: Roman street food is another level.

From local favorites like porchetta, pinza, and trapizzini to well-known classics like pizza and gelato, you could go days just noshing solely on street food and be more than satisfied.

While we were filming the Rome episode of Off Menu we had a hard time deciding which of the many noteworthy foods we wanted to focus on. But the debate was off once we tried the supplì at Supplizio. As the name might suggest, this place specializes in serving the rice ball street snack known as supplì (pronounced “sue-plea”).

Supplì Versus Arancini

You may be thinking, “I’ve had fried risotto balls before but they were called arancini not supplì.” Well, supplì are cousins to arancini in that they’re both deep-fried rice croquettes. But, like everything in Rome, supplì are bold and unique.

Arancini (pronounced “are-ahn-chee-nee” and meaning little oranges) are a classic Sicilian street food made with cooked short grain rice, combined with ingredients like the local caciocavallo cheese, breaded, and deep fried. 

Arancini tends to be larger than supplì and formed in a round shape except near Mount Etna where they have a conical form, an homage to the volcano. And arancini clock in about the size of a baseball.

Unlike the supplì, the arancini tend to have the rice separate from the ragù. The arancini rice is usually made like risotto but with a pinch of saffron and then the rice encases the ragù or cheese. Also, the ratio of filling to rice is such that the arancini can get 50/50 filling and rice. 

Also, the arancini are more ancient than the supplì as they are credited with bringing saffron and rice to the island in the 10th century and the snack came about when the working class would mix the rice with leftovers as a hearty snack.

By comparison, the supplì is said to have been introduced to Rome during the 19th century. It’s believed they made supplì as a type of rice meatball, using the rice to add bulk to the meatballs when meat was in short supply. While supplì started as a snack sold by street vendors, it’s known most commonly seen in friggitorie or small shops that specialize in selling fried food. Also, it is smaller and usually formed into an oblong “pill” shape as you see in the photo here. 

Supplì Al Telefono

The word “suppli” is unique and it’s not totally clear where it comes from though some think it might be a variation on the french word for surprise.

By contrast, the “al telefono” part is clearer in that it means “telephone-style.” That is in reference to when the supplì is stuffed with mozzarella cheese. As the supplì is fried the cheese becomes molten and when the croquette is cracked open, a long string of cheese connects them like an old-fashioned telephone cord.

Tips For Making Risotto Balls

The supplì at Supplizio are by far the best I’ve ever had and though owner Arcangelo (how great is that name, btw?) has all sorts of amazing versions, I was partial to the classic tomato, basil, and mozzarella combination. These take a while to make but they are very much easy to make ahead (you can even fry them ahead and just warm them in a low oven before serving). There are a few tips that will help make them a success:

• Give Yourself Plenty Of Time: This recipe requires making a tomato sauce followed by a risotto. Then, once that has cooled, you form the risotto into an oblong shape, stuff it with mozzarella and tomatoes, then bread it and finally fry it. Suffice it to say there is a lot of work, and it will take you a few hours before you get to frying them, so don’t rush. 
• Don’t Overstuff: Speaking of the filling, resist the urge to overstuff the supplì as it will only make forming them more difficult and if they’re really stuffed, the fillings may burst out the side as you fry them, making for a mess.
• Use Dampened Hands Or Plastic Gloves: When dealing with the risotto, it can be messy. We suggest using dampened hands or even putting on plastic gloves to form the croquettes to make it easier.
• Make The Supplì As Compact As Is Reasonable: When you first form the croquettes, they may feel kind of loose and that is okay. As you bread them, and the risotto cools, focus on making them more compact. Our supplì usually start out over three inches in length and end up about 2 1/2 to 3-inches in length and 2-inches wide by the time we’ve breaded them and compacted the shape. 
• Form The Croquettes And Fry Them Later: Our advice is to form the croquettes and bread them and then fry them at a later time. Often we make the croquettes up to two days ahead of time and keep them covered in the refrigerator until we’re ready to fry them. Resting the breaded croquettes also has the benefit of making the breading stick better. 
• Have Everything Ready To Go Before You Fry: As with anytime you fry, make sure to have everything set up (the paper-towel-lined plate, the salt for garnish, etc) before you start so that you aren’t scrambling and so you can concentrate on frying.
• Or Fry Them Ahead And Rewarm Them: These can be made ahead! To do so, fry them up to one day ahead and store them refrigerated until ready to serve. Then warm them in a 250°F oven for about 15 minutes before serving.

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!