The largest arancino weighed 20.205 kg (44 lb 0.54 oz) and was made by Amalia Bucurei, Francesco Giuseppe Trovato and Gastronomia Aurora (all Italy), in Linguaglossa, Italy, on 24 September 2011.

The ingredients used to make the arancino were: rice (cooked in stock and onion) , tomato sauce with meat and peas, flower, water, breadcrumbs, eggs, salt and pepper.