This post is also available in: Italiano Español

The meeting between Made in Italy regional cuisine and street food (Part 2)

After having tasted, at least with your eyes, the delights of Italian Street Food in Part 1, the one dedicated to Northern Italy, we now venture to discover the street cuisine of the center of Italy. From Tuscany to Lazio, we will retrace the culinary traditions that have become a must for Italian street food. Street Food is a very old culture, in spite of what one thinks: already in Ancient Rome, in fact, the citizens of Rome had a very hectic life and often had lunch outside the house in the markets of the capital. Today, this newfound fashion affects about 2.5 billion people in the world, especially passionate about Italian street food.

Street Food Italy: the best street food to taste at the Center

TUSCANY

The Tuscan street food represent 25% of all Italian operators. A fact that shows how much the Tuscan culinary traditions revisited as street food appeal to the public.

Sandwitch with Lampredotto

The street kitchen collects from the typical dishes of Florentine cuisine. The main ingredient of this famous dish is the abomasum, one of the four stomachs of cattle. This is cooked for a long time in water flavoured with celery, onion, tomato and parsley. Then it is cut into small pieces and is used to stuff the semelle, a salty Tuscan sandwich.

Sandwich with lampredotto

Sandwich with lampredotto

Necci

Chestnut flour disks accompanied by ricotta. In autumn, the fairs and the street markets are filled with the smell of this Italian street food cooked on the embers of chestnut leaves.

Necci

Necci

Covaccini

Thin schiacciatine stuffed with ham, mozzarella and vegetables in oil. Needless to say, in Florence there are many gluttonous ,Florentine and tourists, who between visits to one of the most beautiful cities in the world, do not lose sight of another immeasurable Italian heritage: good food.

Sweet Friars

One of the typical desserts of the Livornese cuisine lends itself well to the road. They know it well in Piazza Cavallotti, where the “frataio” is an institution. Dough without eggs and typical donut shape. The greediest stuff it, the more traditionalists prefer it pure. As long as you eat.

sweet friars

Sweet Friars

Brigidini


A great classic of Tuscan street food. Small puff pastry with anise from Lamporecchio that has infected the whole of Tuscany and even the whole of Italy.

Brigidini

Brigidini

Cinque e cinque

On the Tuscan coast you can taste this example of street cuisine that takes its name from the ancient payment system: five bread money and five chickpea cake money. There are many variations but the one that changes the most in the area is the name: “cecina” in Pisa, simply “cake” in Livorno, to respect the spirit of the campanile even in the field of street food.

Cinque e cinque

Cinque e cinque

ABRUZZO

Primo Levi called it a strong and gentle land. And so is Abruzzo’s street cuisine, strong in flavours and kind in the feeling of well-being that gives to palates and stomachs. Here are the best street foods of Abruzzo.

Arrosticini

At the top of the Abruzzese street food list we find these typical skewers of sheep meat, in fact roasted. There is all the pastoral tradition of this land in this street food that uses the best parts of the sheep and the castrato, cut into very small squares and stuck in long wooden skewers, called “cippetti” in dialect, alternating 3 pieces of skinny and 2 of fat. The difference is also the cooking: strictly grilled on the “furnacella” or “rustellara”. To eat warm, even more.

Arrosticini Abruzzesi

Arrosticini Abruzzesi

Porchetta from campli

Take a whole pig, emptied, boned, seasoned and tasty with spices. Take a village in the province of Teramo. Take a culinary tradition that originated in 1575. What you get is one of the most popular street food in the area.

Porchetta from Campli

Porchetta from Campli

Crocodile

There is no fear: all you will receive when speaking this word in Abruzzo is a white pizza, elongated and stuffed with mortadella. The Forno Zulli, creator of the legendary recipe, continually produces them. The name derives from the shape of the pizza: the mortadella that sticks out makes you think about the tongue  of a crocodile. For a voracious hunger.

Pizza Crocodile

Pizza Crocodile

Lancianese pizza

Pizza cut crispy, fragrant and stuffed with peppers and anchovies.Its preparation is linked to the festivity of the Madonna del Ponte, after the fireworks on the night of September 13: it is the signal for the lancianesi that literally pour out to the historical ovens of the city to make abundant feast.

Lancianese pizza

Lancianese pizza

UMBRIA

Most Umbrian street foods are “in common” with other regions: porchetta, mixed fried and pizzas of all kinds. But there is a type of street food in which this region is a teacher.

Crescia of Gubbio

Better known as a “Torta al testo”, the Umbrian variant of the piadina: a round dough based on water, flour, bicarbonate (or yeast) that is pitted, spread and cooked on the typical panaro, an iron disk made hot by the flame of the embers . Delicious with meats, ribs and vegetables. Very good always.

Crescia of Gubbio

Crescia of Gubbio

MOLISE

The second smallest region in Italy claims a place on the street food list. There are not many typical specialties become street food, but they are certainly among the best.

Fiadone

An Easter specialty that has become Italian street food available all year round. A rustic calzone, prepared with a dough based on flour, eggs, white wine and oil, stuffed with cheese (pecorino or ricotta). For the gluttonous there is also the version with sausage or the sweet one, with candied fruit and raisins.

Fiadone

Fiadone

Torcinelli

The symbol of Molise street food: rolls of liver and tripe and lamb’s entrails seasoned with salt, pepper, chilli and parsley cooked on the grill. Traditional poor cuisine reinvents itself as excellent street food.

Torcinelli

Torcinelli

MARCHE

Olive all’ascolana

Who says fried says olives all’ascolana and says Ascoli Piceno. The large PDO brand olives of the area are pitted and stuffed with a delicious filling of minced meat, lemon peel, eggs, parmesan and nutmeg. Then a triple carving in boiling oil, after being strictly breaded. A must for Italian street food, consumed in the comfortable “paper package” in the shape of a cone.

Olive all’ascolana

Olive all’ascolana

LAZIO

Crossing of cultures and interests. Destination for tourists from all over the world. Here, where the culture of street food was born thousands of years ago, street food takes new life from old traditions.

porchetta di Ariccia

In the province of Rome, in the heart of the Castelli area, pork is born, bearing the PGI mark. From generation to generation, from father to son, this boneless and spicy specialty has become the perfect filling for an excellent street sandwich. Crispy crust, white-pink slices, and that aroma of rosemary, pepper and garlic. Unmistakable.

Porchetta of Ariccia

Porchetta of Ariccia

Trapizzino

This tasty example of Italian street food has no ancient origins. As the name suggests, it is a product halfway between the sandwich and the pizza. This perfect street food in Lazio combines the best qualities of both: a triangular pocket prepared with the Roman white pizza dough, stuffed with typical Lazio dishes, from the coda alla vaccinara to the Roman tripe, from the eggplant parmigiana to the cuttlefish with peas . From the past to the future, with a bite to the present.

Trapizzino

Trapizzino

Maritozzo

A classic dessert of Lazio pastry: a very good brioche of elongated shape, enriched with pine nuts and raisins. Never give up a greedy maritozzo who literally breaks out of whipped cream with a sprinkling of powdered sugar. Because sweetness is never enough.

Maritozzo

Maritozzo

Sliced pizza

Colourful trays show off in the windows of the historic Roman ovens. From the classic white pizza, to the one with the potatoes, passing for porchetta and mortadella. Stop for tourists who do not want to miss anything, but nothing, of the capital.

Sliced ​​pizza

Pizza Margherita

Grattachecca

Do not call it granita, unless you unleash the wrath of Lazio purists. This Street food to drink more than to eat is decidedly summery. How to prepare? Scratching a block of ice (checca) and flavouring the frost obtained with fruit juices or syrups, of all the colours, flavours and sizes that come to mind.

Grattachecche

Grattachecche

There is no Part 2 without Part 3. And then we run down, along the “Boot shape” of street food flavours, to discover which are the best Italian street food in Southern Italy.

This post is also available in: Italiano Español