Italy has one of the world’s richest food traditions. Each area has its tiny, family-owned restaurant with dishes that locals swear by. But, the foodie is led by her nose. She searches for flavors behind the trattorias and ristorantes she knows so well.
Italian street food showcases the best of local traditions and regional ingredients. I immediately smell them when I arrive. It doesn’t matter if I am in the hectic streets of Palermo, the historic alleys of Rome, or the lovely canals of Venice. The scent and taste of the country’s street food are completely irresistible.
In this post, we list the 5 best street foods in Italy that embody the essence of Italian food culture. From fragrant arancini from Sicily to decadent fritole from Venice, these classic recipes don’t just fill you up. They help tell the tale of the many Italies.
Arancini and Cannoli
Italy has a vibrant food culture that is most obvious in the street foods that are sold all over Sicily. The island boasts a number of culinary traditions, with arancini and cannoli being some of its best known.
Both arancini and cannoli are absolute must-haves for every gourmand on a trip here. This article will give you everything you need to know about the iconic Sicilian street foods and how to find the best places to enjoy them.
Arancini: A Glimpse of Italy’s Golden Years
The name Arancini comes from an Italian word for orange. This is because they have this fruit shape and coloration. They are rice balls which are deep-fried, filled with various things just like in the case above.
Traditionally, ragù (meat sauce), peas, and mozzarella are stuffed into these mouthwatering savory bites with other variations available. Some of these contain ham plus cheese, pistachio or even seafood.
Where to Find the Best Arancini
Antica Focacceria San Francesco is one of the best spots where you can taste this delicacy in Palermo which is Sicily’s capital city. Situated right in the middle of Palermo’s historic center, this ancient restaurant has been serving traditional Sicilian dishes since 1834. Among its specialties is arancini.
Address: 58 Via Alessandro Paternostro, 90133 Palermo PA, Italy
How to Get There
From the main train station in Palermo, Stazione Centrale, it is just a small walk of approximately fifteen minutes. Enter via Roma and move westwards. Take a left turn at Via Vittorio Emanuele. Afterwards take a right turn onto Via Alessandro Paternostro.
Another notable spot is Bar Touring where you will find the biggest arancini called “Arancine bomba”.
Address: Via Roma 48, 90133 Palermo PA Italy
How to Get There
It’s also close to Stazione Centrale which is found on one of the major road arterials in Palermo – Via Roma.
Cannoli: A Sweet Sicilian Treat
Cannoli are tube-shaped pastry shells stuffed with sweet creamy ricotta cheese and sometimes covered with chocolate chips, candied fruit or pistachios. These are now considered as the Sicilian rendition of desserts hailing from this southern region.
Where to Find the Best Cannoli
For an authentic cannoli, head over to Pasticceria Maria Grammatico that can be found in Erice after a short drive from Palermo. The bakery itself is known all across town for its quality offerings though Maria Grammatico learned baking from nuns who lived near her home church.
Her famous cannoli come with crispy shells and a rich cream filling that most customers find satisfyingly good.
Address: 14, Via Vittorio Emanuele, Erice TP 91016, Italy.
How to Get There
To reach Erice, one can either drive or take a bus from Palermo. This journey takes approximately 1.5 hours. Alternatively, it is possible to take a train to Trapani and then get a bus or taxi up to Erice.
Similarly, in Palermo there is also another fantastic place called Pasticceria Cappello. The pastries of Cappello are known for their high quality. Their cannoli contain fresh sheep’s milk ricotta cheese. They are well-liked by tourists and residents.
Address: 68, Via Colonna Rotta, Palermo PA 90134, Italy
How to Get There
It is about a twenty minute walk from Palermo’s Stazione Centrale or you can use bus number 109 for a short ride.
Tips for Enjoying Sicilian Street Food
Timing is Key
Arancini are often enjoyed as a snack or light meal and you can find them at almost any time during the day. On the other hand cannoli is a dessert that can serve you when craving something sweetly sugary.
Eat Fresh
For both Arancini and Cannoli options only fresh ones should be ordered for the best taste.. Visit the busy places if you want your foodstuff fresh out of the oven.
Ask Locals
Don’t hesitate asking for recommendations from locals because they know all those hidden treasures which tourists may not know.
Make experiments
Dare to be adventurous and attempt different stuffings for arancini as well as toppings for cannoli. Every variation has a taste of its own related to the island.
Arancini and cannoli are two foods that offer a great taste of Sicily’s cooking tradition. Whether you find yourself in Palermo or Erice, one of the oldest towns in the region, tasting these iconic street foods is inevitable. Consult this guide to locate finest places where you can enjoy these treats and make your journey unforgettable during Sicilian days. Buon appetito!
Why Arancini Are Sicily’s Golden Treat
Arancini are balls made from rice which have been deep-fried so that they become savory inside with some crispy pastry on the outside. The most popular filling is a rich ragù with ground meat, tomatoes, peas, and mozzarella cheese.
This gives them a savory note. They also acquire some sweetness from the tomato sauce and peas. Other common types include those stuffed with ham and cheese as well as spinach plus ricotta type or even seafood ones.
How Arancini Are Made:
Ingredients
- Arborio rice (risotto rice)
- Chicken or vegetable broth
- Butter
- Parmesan cheese, grated
- Mozzarella, cubed
- Ragù (ground meat, tomatoes, peas)
- Flour
- Eggs
- Breadcrumbs
- Vegetable oil (for frying)
Preparation
- Cook the rice in broth until tender and creamy. Stir in butter and Parmesan cheese, then let it cool.
- Prepare the ragù by cooking ground meat with tomatoes and peas until thickened.
- Once the rice is cool, take a handful and flatten it in your palm. Place a small amount of ragù and a cube of mozzarella in the center, then fold the rice around the filling to form a ball.
- Roll each rice ball in flour, dip in beaten eggs, and coat in breadcrumbs.
- Fry the rice balls in hot oil until golden brown and crispy.
Cannoli: A Sweet Sicilian Treat
Taste and Ingredients: Cannoli are crispy pastry tubes. They are filled with sweet, creamy ricotta cheese. The shell is crunchy and a bit sweet. The filling is rich and smooth.
It’s often made better with chocolate chips, candied citrus peel, or chopped pistachios. The combination of textures and flavors makes cannoli an irresistible dessert.
How Cannoli Are Made
Ingredients
- Flour
- Sugar
- Butter
- Marsala wine (or white wine)
- Eggs
- Ricotta cheese (preferably sheep’s milk ricotta)
- Powdered sugar
- Vanilla extract
- Chocolate chips, candied fruit, pistachios (optional)
- Vegetable oil (for frying)
Preparation
- Mix flour, sugar, and butter until crumbly. Add eggs and Marsala wine to form a dough. Knead until smooth, then let it rest.
- Roll out the dough thinly and cut into circles. Wrap each circle around a metal cannoli tube and seal the edges with a bit of beaten egg.
- Fry the dough-wrapped tubes in hot oil until golden and crispy. Remove from oil and let cool before removing the metal tubes.
- For the filling, mix ricotta with sugar and vanilla until smooth. Fold in chocolate chips or candied fruit if desired.
- Fill each shell with the ricotta mixture just before serving. This will keep the shells from getting soggy.
The History of Arancini and Cannoli
Arancini
The beginning of arancini can be traced back to the 10th century when Arabs ruled Sicily. It was the Arabs who brought rice to this place, blending it with saffron, herbs and meat. Most probably, this inspired the invention of arancini.
These are golden like oranges and have a sphere shape that is reminiscent of an orange. Consequently, they acquired the name “arancini” which means little oranges.
Over time, arancini have evolved and incorporated local ingredients while changing cooking methods. They represent a distinctive element in Sicilian cuisine.
Cannoli
Cannoli have Arab influences. They go as far back as the Arab occupation of Sicily from the 9th to 11th centuries. This recipe is believed to have originated in the harem kitchens based in Caltanissetta town in Sicily.
The modern cannoli actually has a crunchy shell and sweet ricotta filling. Carnevale, which precedes Lent became one of the places where it gained popularity.
It was meant to symbolize indulgence before fasting commenced. People today enjoy cannoli all year round, being one of Sicily’s most famous desserts.
Both arancini and cannoli are more than street foods but culinary treasures themselves. They tell the story of Sicily’s rich history and diverse cultural influences. Eating these treats is a joy for the taste buds. It is also a journey through the island’s past.
Supplì and Porchetta
Rome, the City Eternal, is famous for its extensive history and splendid architecture alongside the delicious cuisines. A traditional trattoria is a must-visit in Rome. However, you can’t visit Rome without sampling the popular street food. Two of these foods are Supplì and Porchetta which stand out among many others. These delicious bites offer a taste of Roman culture that can be enjoyed on the move.
Supplì: Rome’s Ardent Rice Balls
What then is Suppli?
Suppli has been prepared as tasty rice balls in most cases comprising ground meat sauce and mozzarella cheese then breaded before deep frying. The name “Supplí” comes from the Italian word “sorprese” meaning surprise referring to a burst of melted mozzarella cheese within each bite. This snack is a mainstay of Roman street food adored by both locals and visitors.
Where to Get the Best Suppli
Suppli Roma
In Trastevere, this restaurant is known for serving rice balls over the years. One should try their popular classic dish called Suppli al Telefono as it features stringy mozzarella resembling telephone cord.
I Supplì: Located in the Testaccio area, another good place to try these goodies is I Supplì. The shop sells different types of supplì from classic recipes to more creative ones.
Directions to the Restaurant
Supplì Roma (Trastevere)
You can take tram number eight from Piazza Venezia and it will directly lead you into this charming neighborhood. From there, just walk a short distance via di San Francesco a Ripa 137.
I Supplì (Testaccio)
In order to get to the Testaccio district, you need to take Metro Line B which will drop you off at Piramide station. After that one should just walk for ten minutes only towards Via di San Francesco a Ripa, 138 where I Suppli is located.
Porchetta: A Savory Roast Pork
What Is Porchetta?
The traditional Italian cuisine comprises porchetta which is pure meat from all parts of the pig stuffed with garlic and herbs like rosemary or fennel before being roasted till crispy outside but tender inside.
It is commonly presented as small round pieces placed between two slices of bread making it suitable especially for eating on streets. This recipe comes from central Italy but its popularity has been immense in Rome.
Where Can You Get the Best Porchettas
Er Buchetto
This small, no frills place near Termini Station has a reputation for producing exquisite porchetta sandwiches. In fact, the meat is tantalizing to the taste buds while the bread is fresh.
Panificio Bonci
Situated in the Prati section of Rome, this bakery not only offers great bread but also serves some of the best porchettas in town. Their shop is highly appreciated by both local and non-local patrons.
How to Get There
Er Buchetto (Near Termini Station)
As it is located near Rome’s main train station, Termini, you can just walk there from the station. The address is Via del Viminale, 2/F making it easy for those coming by rail or subway.
Panificio Bonci (Prati)
To get here when you are in Prati take Metro Line A to Cipro or Ottaviano station. From here it is a short distance on foot to Panificio Bonci at Via Trionfale, 36.
Tips for Enjoying Roman Street Food
Timing: Generally street food vendors open during lunch and dinner hours so visit around these times for fresh hot food.
Cash: Majority of street food stalls and small eateries prefer cash payments so ensure you have some euros with you.
Explore and Enjoy: Rome’s neighborhoods like Trastevere, Testaccio, and Prati are full of culinary gems. Take your time to wander and discover other local delicacies along the way.
Tasting Supplì and Porchetta is not just about delicious food. It’s about diving into Rome’s culture and traditions. You might savor a Supplì in a bustling market.
Or bite into a Porchetta sandwich while strolling through ancient streets. These experiences will surely enrich your visit to the Eternal City.
Taste and Ingredients
Supplì is a delightful combination of flavors and textures. At first bite, you taste a crispy outer layer. Then, warm, gooey mozzarella bursts out. The rice itself is seasoned with a savory ragù sauce.
The sauce is often made with ground meat, tomato, onion, and spices. It provides a rich and satisfying taste. The mixture is then formed into small balls. They are coated in breadcrumbs and deep-fried until golden brown.
The result is a crispy, savory treat with a creamy, cheesy center that is utterly irresistible.
How to Make Supplì
While making Supplì requires some time and effort, the process is relatively straightforward. Here’s a basic recipe:
Ingredients
- Arborio rice
- Beef or veal mince
- Onion
- Garlic
- Tomato sauce
- Mozzarella cheese
- Parmesan cheese
- Bread crumbs
- Eggs
- Olive oil
- Salt and pepper
- Fresh parsley (optional, for garnish)
Instructions
- Cook the rice until it’s tender, then let it cool.
- In a separate pan, sauté minced onion and garlic until soft, then add the ground meat and cook until browned.
- Stir in the tomato sauce and season with salt, pepper, and any desired herbs or spices.
- Mix the cooked rice with the meat sauce and Parmesan. Let the mixture cool.
- Cut the mozzarella cheese into small cubes.
- Take a spoonful of the rice mixture and flatten it in your hand. Place a cube of mozzarella in the center and shape the rice into a small ball around it.
- Dip each rice ball into beaten egg, then roll it in breadcrumbs until evenly coated.
- Heat olive oil in a pan and fry the Supplì until they are golden brown and crispy on the outside.
- Drain them on paper towels to remove excess oil before serving.
History
Supplì has its origins in Roman cuisine. It is believed to have evolved from the Sicilian arancini. Arancini are usually bigger and round. But, Supplì are smaller and elongated. They look like a teardrop. The name “Supplì” is thought to come from the French word “soupir.”
This word means “sigh” and refers to the sound made when biting into the cheesy center. Supplì is a beloved street food in Rome today. Locals and visitors alike enjoy them. They like their tasty, portable nature.
You can enjoy Supplì as a quick snack or as part of a meal. They are a key taste of Roman cooking.
Pizza al Portafoglio and Cuoppo
Southern Italy is a very lively city and its heart lies in Naples. Its beautiful architecture and rich history are famous. Also, for its tasty street food that makes one salivate at the mouth.
There are many foods that make up Neapolitan cuisine.
Of these, two dishes are particularly typical street food: Pizza al Portafoglio and Cuoppo. Let’s explore these yummy delicious snacks. We can find them in the bustling streets of Naples.
Pizza al Portafoglio: A Neapolitan Classic
It is from here that pizza was first made, in Naples. Pizza al Portafoglio (folding pizza) is a popular street delicacy. It has an easy recipe with strong flavors. This finger snack has a thin base covered with rich tomato sauce, mozzarella cheese on top of it, and olive oil drizzled over all this mixture. It’s then folded into the shape of a wallet to allow one to eat it while walking away without strain or messing around the table.The fragrance is so tempting that people cannot get enough out of it.Crispiness makes it even more popular among locals and tourists alike.
Where to Find Pizza al Portafoglio in Naples
Antica Pizzeria “Port Alba” located right in the historical center of Naples is one of the leading places where real Pizza al Portafoglio can be found . It takes just a few steps from Piazza Dante to have a taste of this unique meal.
Since 1738, this pizzeria has been serving very delicious pizzas. It is worth tracking the inviting smell of freshly baked cake. You need to walk along the busy streets of Naples and find this food masterpiece.
Cuoppo: A Feast of Fried
Additionally, cuoppo can be said to be one such dish. This is because it provides a window into the street food culture in Naples. These tasty delights include things like seafood, vegetables and arancini (rice balls) deep fried and served together in either a cone or paper basket.
Cuoppo has crispy calamari and zucchini flowers that are fried till golden brown. They taste differently with different textures that make them so enjoyable for eating.
Where to Find Cuoppo in Naples
Via dei Tribunali is a well known place for experiencing the best Cuoppo as you go through its crowded streets; here there are many street vendors who sell this popular Neapolitan dish. One notable joint is ‘Cuoppo & Fritto’ which is a family run kiosk recognized for having large portions and authentic tastes.
It’s found near Piazza San Gaetano Nola town center where visitors can have a light snack before continuing their journey seeking more adventurous places within the city limits; therefore it serves as an ideal stop for travelers who love exploring other people’s cultures by trying their traditional cuisines.
In Naples, streets are not just paths but also food playgrounds awaiting exploration. It showcases how rich the gastronomy of Napoli really is.
Pizza al Portafoglio
Naples, the birthplace of Pizza al Portafoglio, allows its taste to be simple but satisfying and typically comes with a tangy tomato sauce spread on a crunchy-edged thin crust that is topped by mozzarella cheese, olive oil and sometimes basil leaves. A quick bake in a wood-fired oven with fresh ingredients produces an acidic pizza that has a smooth and rich texture.
Making Process
Begin making the dough for Pizza al Portafoglio by combining flour, water, yeast , salt and olive oil. The rolled out dough should be thinly done so as to provide a platform where one can evenly spread a little amount of tomato sauce around leaving some edges untouched.
After that, layer up with slices or shreds of mozzarella cheese over the sauce. If you wish to include fresh basil leaves, finish off with extra virgin olive oil drizzled all over it.
Finally it is served in a paper cone or basket, and can include fried seafood like calamari, shrimps, and small fish as well as vegetables such as eggplant, zucchini, and cauliflower. Other snacks that may be included are potato croquettes as well as arancini (rice balls). The result of the frying process is a crispy outside which retains the tenderness and flavor inside hence great play of textures.
How it’s made
To make Cuoppo you need to prepare the ingredients for frying which are mainly seafood, vegetables among other snacks such as arancini or potato croquettes. Each ingredient should be coated with light batter containing breadcrumb mixture seasoned with salt, pepper and herbs.
These ingredients are then soaked in hot oil until golden brown crispy. Finally they are put into a paper cone or basket so that excess oil drains off while contents remain hot and crispy.
History
The history of cuoppo goes back to Naples’ vibrant street food culture where deep-fried bites have remained popular over time amongst locals and visitors alike.
The origins of Cuoppo are not certain, but it seems to have developed from the custom of frying fresh seafood and vegetables that took place in Naples’ busy markets and piazzas.
However, with time, Cuoppo has become known as an important part of Naples’ street food culture which provides a quick way to taste Neapolitan cuisine as one moves around the lively streets and alleys.
FAQs
What are Arancini, and where can I find the best ones in Sicily?
Arancini are delicious Sicilian rice balls typically filled with ragù (meat sauce), mozzarella cheese, and sometimes peas, coated in breadcrumbs and deep-fried until golden and crispy.
They are named after the Italian word for “little oranges” due to their round shape and golden color. Some of the best places to find authentic arancini in Sicily include Antica Focacceria San Francesco in Palermo and Bar Touring in Catania.
What makes Cannoli a must-try street food in Sicily?
Cannoli are iconic Sicilian pastries consisting of crispy fried pastry shells filled with a creamy ricotta cheese mixture, often flavored with vanilla, chocolate, or citrus zest. Their irresistible combination of crunchy shell and creamy filling, along with their rich history and cultural significance, makes cannoli a must-try street food in Sicily.
They can be found at pastry shops and street vendors throughout the island, with some of the best-known spots including Pasticceria Savia in Catania and Pasticceria Cappello in Palermo.
What is Supplì, and how does it differ from arancini?
Supplì are Roman street food snacks similar to arancini but with a few key differences. While both are made from rice and fried, supplì are typically smaller in size and have a more elongated shape compared to the round arancini.
Additionally, supplì often contain a mozzarella cheese center, sometimes with tomato sauce and minced meat mixed into the rice. They are named after the Italian word “supplizio,” meaning “surprise,” due to the melted cheese filling inside. Some popular places to enjoy supplì in Rome include Supplizio and Trapizzino.
Where can I enjoy the best porchetta in Rome?
Porchetta is a traditional Italian street food made from seasoned, roasted pork, typically served in a crusty sandwich or as a sliced meat dish. Some of the best places to enjoy porchetta in Rome include Er Buchetto in Testaccio and Panificio Bonci in the Prati neighborhood.
How is Pizza al Portafoglio different from traditional Neapolitan pizza?
Pizza al Portafoglio, or “folded pizza,” is a portable variation of Neapolitan pizza, characterized by its thin crust that is folded in half for easy consumption on the go. Unlike traditional Neapolitan pizza, which is cooked in a wood-fired oven and served whole, Pizza al Portafoglio is typically sold by the slice and eaten while walking through the streets of Naples.
What exactly is Cuoppo, and what varieties are commonly available in Naples?
Cuoppo is a popular Neapolitan street food consisting of an assortment of deep-fried delicacies served together in a paper cone or basket. Common varieties of Cuoppo include fried seafood such as calamari, shrimp, and small fish, as well as fried vegetables like zucchini, eggplant, and cauliflower. Arancini, potato croquettes, and other savory snacks may also be included.
What is Lampredotto, and why is it a beloved street food in Florence?
Lampredotto is a traditional Florentine street food made from the fourth stomach of a cow, simmered in a broth of tomatoes, onions, celery, and parsley until tender. It is typically served in a crusty roll and topped with salsa verde (a green sauce made from parsley, capers, garlic, and anchovies) or spicy chili oil.
Lampredotto is beloved in Florence for its unique flavor and cultural significance, representing the city’s culinary heritage.
What ingredients are typically used in Schiacciata, and where can I find the best in Florence?
Schiacciata is a traditional Tuscan flatbread similar to focaccia, made from simple ingredients including flour, water, yeast, salt, and olive oil. It is typically topped with olive oil, salt, and sometimes fresh herbs such as rosemary or sage.
Some of the best places to find schiacciata in Florence include Forno Pugi and Pugi Panificio, both located near the historic center of the city.
What are Cicchetti, and why are they a popular street food in Venice?
Cicchetti are small, bite-sized snacks or appetizers commonly served in traditional Venetian bacari (wine bars). They can include a variety of dishes such as crostini topped with seafood, meats, or vegetables, fried fish, marinated olives, and small sandwiches known as tramezzini.
Cicchetti are popular in Venice for their affordability, variety, and social nature, often enjoyed alongside a glass of wine while standing at the bar or sitting outside along the city’s picturesque canals.
