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Italian Street Food
The Most Typical Specialties

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Welcome! This section of WebFoodCulture is dedicated to the most typical Italian street food specialties. We will explain what makes them so special and inimitable, starting with their history and places of origin, all seasoned with a large number of curiosities. Finally, we will discover their most traditional producers, thanks to which it will be possible to savor the most authentic taste of these delicacies. Enjoy the reading!

Piadina Romagnola.

It’s impossible to deny that the very moment one hears of Sicilian cuisine, arancini immediately come to mind: this rice-based specialty, in fact, sums up the taste, aroma and colors of the exuberant culinary tradition of the Italian island. Let’s find out everything there is to know about this unmissable delicacy. (read more)

Origin: Sicily       Typology: Street Food / First Courses

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Arancino or Arancina?

Arancino or arancina? Which is the correct name for the famous Sicilian specialty? A doubt that, over time, has started heated discussions. Let’s try to shed some light on the matter.
(read more)

Origin: Sicily
Typology: Street Food / First Courses

Piadina Romagnola.

It’s almost impossible to determine the date of birth of ‘Piadina’: we know for sure that it’s the result of the evolution of unleavened bread, whose origins are lost in time.
(read more)

Origin: Emilia-Romagna
Typology: Street Food

Neapolitan Crocchè.

‘Crocchè’, the prince of Neapolitan street food, is a fried delicacy, generally tasted by the locals while strolling through the ‘vicoli’, the charming alleys of the historic center of the City of the Sun.
(read more)

Origin: Naples (Campania)
Typology: Street Food

Neapolitan Fried Pizza.

Even if specialties similar to fried pizza can be found in many parts of the world, the one from Naples boasts unique features: many of them are related to the particular nature of the city. These peculiar characteristics make it special. (read more)

Origin: Naples (Campania)
Typology: Street Food

Using a ‘cuoppo’ for fried food.

In Naples the ‘cuoppo’ (or ‘cuopp’), a cone made with straw paper, is used by the local people to carry around the delicacies just bought in a ‘friggitoria’ (typical fried food shop). (read more)

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Many names for potato chips.

In the United States, crispy potatoes were initially known as ‘Saratoga fried potatoes’ or ‘Saratoga chips’. Some called them ‘potato crunches’. Today the name most commonly used is potato chips or just ‘chips’. (read more)

Arancini PAT

Given their importance for the Sicilian gastronomy and culture, it should not surprise that the MiPAAF (Ministry of Agricultural Food and Forestry Policies) has included the ‘arancini di riso’ (rice arancini) in the list of Traditional Agri-food Products (PAT): they can be in fact considered, by all means, standard-bearers of the Italian taste all over the world. (read more)

Potato Chips.

Some types of food are so much part of our everyday life to attract little attention. Great is the surprise finding out their true origin, involving fascinating stories and interesting people. People like George Crum, a very special cook, considered by many the ‘accidental’ inventor of the most famous snack in the world: potato chips, also known as ‘crisps’. (read more)

Origin: Saratoga Springs (USA)   Typology: Street Food

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De Sica, fried pizza and ‘The Gold of Naples’.

Fried pizza is one of the most typical specialties from Naples: it’s possible to say that, in a way, it sums up its spirit.

It’s, therefore, no coincidence that the famous Italian director Vittorio De Sica gave it a pivotal role in his movie ‘The Gold of Naples’, considered by many experts his tribute to the city.
(read more)

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