Italian street food is a tasty mix of history, culture, and local flavors, offering an authentic taste of Italy’s culinary scene. Whether you’re wandering through the markets of Palermo or the streets of Florence, each region has unique street food. From crispy arancini in Sicily to a hearty lampredotto panini in Tuscany, these regional Italian foods aren’t just about grabbing a quick bite—they’re a tasty journey throughout Italy.
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Before jumping into Italian street food, know it is a world away from what you might expect if you’re used to American street food. It’s not about grabbing a quick bite; it’s a tasty experience with a lot of tradition and regional flair… Forget hot dogs and pretzels and, more importantly, street tacos—Italy’s street eats are about quality ingredients, artisanal preparation, and flavors to die for.
Street Foods Throughout Italy
Ready to eat your way through Italy? Forget the fancy restaurants—we’re hitting the streets! A world of Italian street food is waiting to be discovered all throughout Italy. Let’s jump in.
Sicily
Arancini – Fried rice balls stuffed with ragù, mozzarella, and peas, crispy on the outside and creamy inside.
Panelle – Savory chickpea flour fritters, typically served in a sandwich or on their own with a squeeze of lemon.
Pane con la Milza (Pani ca Meusa) – A sandwich made with sautéed spleen and lung, often topped with cheese and served in a soft sesame roll.
Sfincione – A thick, spongy pizza topped with tomatoes, onions, anchovies, and breadcrumbs, a Palermo specialty.
Cannoli – Crispy pastry shells filled with sweet ricotta cream, often garnished with pistachios, chocolate chips, or candied fruit.
Rome
Supplì – Fried rice balls filled with mozzarella, coated in breadcrumbs, and served hot with a gooey, cheesy center.
Pizza al Taglio – Roman-style pizza, sold by the slice with a variety of toppings, perfect for a quick bite on the go.
Trapizzino – A modern twist on traditional Roman cuisine, this triangular pocket of pizza dough is stuffed with classic Italian fillings like meatballs, eggplant parmigiana, or chicken cacciatore.
Porchetta – Herb-stuffed, slow-roasted pork, typically sliced and served in a sandwich with crispy skin and juicy meat.
Maritozzo – A sweet brioche bun filled with whipped cream, often enjoyed as a decadent breakfast treat or dessert.
Emilia-Romagna
Piadina – A thin flatbread filled with ingredients like prosciutto, arugula, and squacquerone cheese.
Tigelle – Small, round bread traditionally filled with cured meats, cheese, and pesto Modenese.
Gnocco Fritto – Fried dough pockets, often served with prosciutto, salami, or other cured meats.
Erbazzone – A savory pie filled with spinach, chard, and Parmigiano-Reggiano cheese.
Crescione (Cassone) – A folded and stuffed version of piadina, typically filled with tomato, mozzarella, or spinach.
Borlenghi – Thin, crispy pancakes made with flour, water, and salt, typically spread with lard and Parmigiano-Reggiano.
Fritto Misto di Pesce – A fried seafood mix, often including calamari, shrimp, and small fish.
Torta Fritta – Fried dough served with cold cuts like Parma ham.
Panino con Mortadella – A sandwich filled with slices of flavorful mortadella sausage.
Ciccioli – Crispy pork cracklings, often eaten as a snack or appetizer.
Naples
Pizza al Portafoglio – A smaller, folded version of Neapolitan pizza, perfect for eating on the go.
Sfogliatella – A flaky pastry filled with sweet ricotta, semolina, and candied fruit.
Cuoppo Napoletano – A paper cone filled with fried seafood, like calamari, shrimp, and small fish.
Frittatina di Pasta – Fried pasta balls mixed with béchamel sauce, peas, and ham.
Pizza Fritta – Deep-fried pizza dough stuffed with ricotta, mozzarella, and salami.
Zeppole di San Giuseppe – Deep-fried dough balls, often dusted with sugar and filled with custard or cream.
Montanara – A fried pizza topped with tomato sauce, basil, and mozzarella.
Taralli ‘nzogna e pepe – Savory, crunchy bread rings flavored with black pepper and lard, often with almonds.
Gelato con Brioche – A soft brioche bun filled with scoops of gelato.
Babà – A small yeast cake soaked in rum, sometimes filled with cream or fruit.
Granita al Limone – Lemon ice
Puglia
Panzerotti – Fried dough pockets filled with tomato, mozzarella, and sometimes ham or anchovies.
Focaccia Barese – Thick focaccia bread topped with cherry tomatoes, olives, and olive oil.
Rustico Leccese – A puff pastry filled with béchamel sauce, tomato, and mozzarella, commonly found in Salento.
Bombette – Small pork rolls stuffed with cheese and herbs, grilled until juicy and flavorful.
Pasticciotto – A delicious shortcrust pastry filled with creamy custard, a popular treat for breakfast or dessert.
Florence
Lampredotto – A flavorful sandwich made from the fourth stomach of a cow, slow-cooked with herbs and served in a crusty roll, often topped with salsa verde.
Porchetta – Herb-infused roasted pork, typically served in a sandwich with crispy skin and juicy meat.
Schiacciata – A type of Tuscan flatbread, often filled with ingredients like prosciutto, pecorino cheese, and arugula.
Gelato – ice cream available in a variety of rich flavors. Florence is known for some of the best gelaterias.
Crostini Toscani – Toasted bread topped with a spread of chicken liver pâté, a savory and traditional Tuscan appetizer.
Fior di Zucca – Zucchini flowers are stuffed with food items such as cheeses and meats or left alone, dipped in a batter, and fried. (Interestingly, this is not a very well-known item, and 90% of zucchini flowers are thrown away)
Liguria
Farinata – A savory chickpea flour pancake that is crispy on the outside and soft inside. It is often enjoyed plain or with a sprinkle of black pepper.
Focaccia di Recco – A thin, crispy focaccia filled with creamy, melted cheese, a specialty of the town of Recco.
Torta Pasqualina – A savory pie made with layers of flaky pastry filled with ricotta, spinach, and often whole eggs, traditionally enjoyed during Easter but available year-round.
Panissa – Fried chickpea dough, similar to farinata but cut into strips or cubes and deep-fried to a golden crisp.
Sgabei – Fried dough sticks, typically served as a snack or appetizer, often accompanied by cold cuts and cheeses.
Common Italian Street Food Across Italy
Italy’s street food scene isn’t just about regional specialties. Many treats are so loved so much so that you’ll find them all over Italy. Below are the street foods that Italians (and travelers) can’t get enough of, no matter where you are in Italy
Porchetta – Found in Rome, Florence, and Central Italy.
Focaccia – Focaccia Barese in Puglia and Focaccia di Recco in Liguria.
Panzerotti – Found in both Puglia and Liguria (similar to fried dough or savory pastries).
Supplì – Found in Rome and Central Italy (similar to arancini, specifically Roman).
Gelato – Popular across Florence and generally across Italy.
Cannoli – Found in Palermo (Sicily) and other regions in southern Italy.
Farinata – Found in both Liguria and Puglia (as Panissa is in Liguria, and similar chickpea-based dishes are found in Puglia).
Arancini – Found in Sicily (Palermo) and popular throughout Southern Italy.
Other Street Foods Found Around Italy
Italy’s street food scene is diverse, offering an array of delicious bites everywhere. Crispy, golden treats to the north and savory snacks in the south, you’re sure to find something you can not get enough of. When traveling throughout Italy, keep an eye out for these tasty treasures, which are the perfect way to experience Italy’s diverse flavors and vibrant food culture. Below are a few more Italian street foods to watch out for.
Castagne – Roasted chestnuts (More common at night or in the wintertime.)
Shawarma – Middle Eastern street food made with meat such as lamb, chicken, beef, or a mixture of these, then served on a flatbread or pita. (For us Americans think Gyro.)
Piadina – a rustic Italian flatbread prepared with dough cooked fresh on a grill and typically filled with various meats, cheeses, and vegetables. Primarily found in the northern parts of Italy.
Pollettas – Italian meatballs that are commonly associated with Southern Italian cuisine
FAQs
Below, you will find some commonly asked questions on this topic.
What Do Italians Call Street Food?
Cibo di Starda
What Are Traditional Italian Snacks?
Traditional snacks consumed by Italians include:
Taralli, Crostini, Olive all’Ascolana, Pane Carasau, Grissini, Biscotti , Focaccia, Pizzette, Arancini, Sfogliatella
What Is The Most Sold Food In Italy?
You guessed it…PIZZA! I’m sure that wasn’t a huge surprise!
Conclusion
Trying out Italian street food is an amazing way to taste other traditional Italian cuisine. Take the time to find these places throughout Italy and enjoy every single bite of what you try. You cannot go wrong in your Italian street food choices because every bite will have you craving more! So remember, whether you’re nibbling on focaccia in Liguria or enjoying a gelato in Florence, each street food experience is a delicious way to connect with Italy’s rich traditions and flavors. Dive in, enjoy the journey, and let your taste buds revel in the Italian way of life!
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