A Culinary Journey of the Street Food of Italy

There’s no question that you’ll have some of the best meals of your life when on feast trip to Italy. But don’t limit your gastronomical experiences to the dishes served in trattorias and ristorantes. One of the most authentic ways to savour Italy's culinary heritage is through its street food. It’s a symbol of the traditions and culture of the region, one that appeals to all classes and is a feature of everyday life.

The roots of street food in Europe goes back to the Greeks, who in ancient times sold fried fish in public spaces. This practice was later adopted by the Romans, who contributed to the evolution of street food by introducing the idea of thermopolia. Meaning “a place where something hot is sold,” these were food stalls that dotted the streets of ancient Rome. Because they were frequented by people who did not have their own kitchens, they were associated with poverty, and looked down upon by the upper classes. Evidence of a cluster of such street food vendors was discovered in the ruins of Pompeii. 

Today, as you wander through the enchanting streets of towns and cities across Italy, you can experience everything from freshly fried seafood to sweet pastries. Here is a guide to street foods you must try on your next culinary adventure.

1. Arancini

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Sicily is home to golden, deep-fried rice balls known as arancini. The word might look familiar to you: it’s the Italian for “little orange,” as this treat does looks like small oranges. In fact, there is a dispute between Palermo and Catania, with those in the west of Sicily calling it arancina, while in the east it is called arancino. In Palermo, the snack is shaped like a ball, while in Catania it’s pointed, like a miniature Mount Etna. Whatever the shape, inside you’ll find fillings of cheese and a rich, spicy ragù, or creative innovations showcasing ingredients like spinach, mushrooms, or even seafood. Grab a couple of arancini from a local vendor and savor the contrast between the crunchy exterior and the creamy, flavourful interior.

2. Frittelle di riso

Originating from Tuscany, frittelle di riso are delectable rice fritters that have been delighting Italian palates for centuries. These golden, crispy treats are made from a batter of cooked rice, eggs, flour, and sugar, then fried until golden and dusted with powdered sugar for a touch of sweetness. Especially enjoyed as a festive treat during Carnival season, you can find them from Tuscan bakeries or street vendors throughout the year. 

3. Gnocco fritto

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Gnocco fritto is a street food favourite from Emilia-Romagna. Pillow-like pockets of dough are fried until golden and puffy, then served hot with a variety of savoury toppings such as prosciutto, salami, cheese, or a drizzle of honey. Crisp on the outside and soft on the inside, gnocco fritto is a delightful combination of textures and flavours. You’ll find people in places like Modena and Bologna enjoying this treat for breakfast, dunking it into a hot cappuccino.

4. Granita Siciliana

Granita Siciliana is a refreshing and indulgent frozen treat that has been delighting locals and visitors alike for centuries. This delightful concoction consists of finely shaved ice infused with flavors such as lemon, almond, coffee, or fresh fruit, creating a creamy and flavourful treat that is perfect for cooling off on a hot summer day. Granita Siciliana is traditionally served in a glass, often accompanied by a soft brioche bun or sweet pastry for dipping. Learn the art of making granita yourself on our culinary journey exploring around Mount Etna.

5. Pane ca meusa

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A true taste of Sicily, pane ca meusa is a street food staple of the region, thought to date back to the 15th century. This iconic sandwich features thinly sliced veal spleen, slow-cooked until tender and flavourful, nestled between slices of soft, freshly baked bread. Served with a sprinkle of salt and a squeeze of lemon, as well as shredded caciocavallo cheese, pane ca meusa offers a tantalizing blend of savoury and tangy flavours that exemplifies the rustic charm of Sicilian street food. 

6. Pane cunzato 

You could call pane cunzato a street food masterpiece that showcases the vibrant flavours of the Mediterranean. Consisting of a rustic loaf of bread generously drizzled with extra virgin olive oil and topped with a medley of fresh tomatoes, fragrant herbs, olives, and locally sourced cheese or cured meats, pane cunzato is a symphony of taste and texture that evokes the spirit of Sicilian cuisine. Try it for yourself on one of our visits to the Aeolian Islands. 

7. Pane con il polpo 

Straight from the shores of Italy's coastal regions comes panino con il polpo, a mouthwatering street food specialty that celebrates the bounty of the sea. This tantalizing sandwich features tender, marinated octopus, grilled to perfection and served on a freshly baked roll with a drizzle of extra virgin olive oil, a sprinkle of sea salt, and a squeeze of lemon. Bursting with flavour and brimming with Mediterranean charm, this is the perfect street food snack to enjoy while drenched in the sunny landscapes of Puglia. 

8. Panelle

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With their irresistible texture and savoury flavour, panelle are a must-try for anyone exploring the vibrant street food scene of Sicily. These golden, crispy fritters are made from a batter of chickpea flour, water, salt, and parsley. Cooked until thickened and then cooled and sliced, panelle are then fried until crisp and golden. Often served hot and freshly fried, panelle are typically enjoyed sandwiched between slices of soft, freshly baked bread such as mafalde—a sesame roll—or on their own with a sprinkle of salt and a squeeze of lemon. It’s thought that this snack was introduced to the region by the Arab rulers of Sicily between the 9th and 11th century. 

9. Panino con la porchetta 

A true taste of central Italy, panino con la porchetta features the rich flavors of slow-roasted pork. This mouthwatering sandwich features tender, juicy slices of porchetta—seasoned, rolled, and roasted pork belly or loin—served hot on a crusty roll with a sprinkle of salt, a drizzle of olive oil, and a generous handful of fresh herbs such as rosemary, fennel, and other aromatic spices. With its savoury aroma and melt-in-your-mouth texture, panino con la porchetta is something to add to the list of things to try when you’re in Umbria. 

10. Panino con lampredotto

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Panino con lampredotto is a hearty sandwich full of the rustic flavours of Tuscany. In Florence, you’ll find many chioschi—street food trucks—serving up this local favourite. Made from the fourth stomach of a cow, known as lampredotto, the offal is simmered until tender and served on a crusty roll with a generous drizzle of spicy green sauce. To find the best panino con lampredotto in town, look for the stands with the longest lines! 

11. Panzerotti 

In the southern regions of Italy, particularly in Puglia, you'll find panzerotti gracing the street food scene. Traditionally a peasant food, this crescent-shaped pastry made from leftover dough is filled with tomato sauce, cheese, and often spicy salami or ham. While panzerotti can be conveniently made from common items in every Italian kitchen, you can also experience the use of regional produce as a filling, such as olives, anchovies, or scamorza cheese. 

12. Piadina Romagnola

From the picturesque region of Emilia-Romagna, piadina Romagnola is a simple yet satisfying flatbread sandwich. Made from a thin, unleavened dough of flour, water, salt, and olive oil, piadina is cooked on a hot griddle until golden and crisp, then filled with an array of fresh, locally sourced ingredients such as prosciutto, creamy squacquerone cheese, arugula, and tomatoes. In the 19th century, an Italian poet called the piadine the “bread of poverty” as it was a staple for the poor, but today it is enjoyed across the culture, whether as a quick snack or a hearty meal.

13. Tigelle

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Hailing from Emilia-Romagna, tigelle is a traditional street food that combines the simplicity of flatbread with the rich flavors of the Italian countryside. While you’ll find it called tigelle in Bologna, in Modena you will have to ask for crescentine. These small, disc-shaped breads are made from a dough of flour, water, yeast, and sometimes milk, then cooked on a specialized griddle until golden and slightly crispy. Tigelle are typically served warm and filled with a variety of savoury fillings such as cured meats, cheeses, and vegetables, making them a versatile and delicious option for any meal or snack.

Wherever you are in Italy, each corner is a new opportunity for discovery. Eating street food is not just delicious, but a window into the traditions and way of life of local people. Sample widely from what’s on offer in markets and at food stalls to get a true taste of the country. Curiosity about street food is also a great conversation starter with the people you meet, who will be more than happy to let you know their favourite hot spot or the local delicacy you just have to try. Dig in, and discover all the flavours on your next culinary adventure!