# The best Italian street food, region by region

Italy's historic street foods from north to south, according to the guides by Agrodolce (2019) and Corriere's Dove Viaggi (2020): from Sicilian arancini to Florentine lampredotto.

- 8 votes · 24 items
- Mar 7, 2022 · Federico Costa
- https://even.best/en/l/1602/the-best-italian-street-food-region-by-region

## Top 20

1. **Lampredotto (Florence)** (1 · ▲1 ▼0) — Boiled abomasum tripe in a bun with green sauce, from the tripe stalls.
2. **Pizza a portafoglio (Naples)** (1 · ▲1 ▼0) — Pizza folded in four to eat while walking.
3. **Cuoppo (Naples)** (1 · ▲1 ▼0) — Paper cone of fried seafood or vegetables.
4. **Trapizzino (Rome)** (1 · ▲1 ▼0) — Pocket of pizza bianca filled with Roman classics.
5. **Farinata (Liguria)** (1 · ▲1 ▼0) — Thin chickpea pancake baked in a wood oven.
6. **Porchetta (Lazio and Umbria)** (1 · ▲1 ▼0) — Sandwich of herb-roasted pork.
7. **Seadas (Sardinia)** (1 · ▲1 ▼0) — Fried cheese pastries with honey.
8. **Pane ca' meusa (Palermo)** (0 · ▲0 ▼0) — Bun with veal spleen and lung, plain or with cheese.
9. **Panelle and crocchè (Palermo)** (0 · ▲0 ▼0) — Chickpea fritters and potato croquettes in a bun.
10. **Supplì (Rome)** (0 · ▲0 ▼0) — Rice croquettes in tomato sauce with a stringy mozzarella heart.
11. **Piadina (Romagna)** (0 · ▲0 ▼0) — Flatbread of flour and lard with squacquerone cheese, rocket and prosciutto.
12. **Focaccia genovese (Liguria)** (0 · ▲0 ▼0) — Crisp and oily, eaten even with a cappuccino.
13. **Olive all'ascolana (Marche)** (0 · ▲0 ▼0) — Meat-stuffed fried olives.
14. **Panzerotti (Apulia)** (0 · ▲0 ▼0) — Fried turnovers with tomato and mozzarella.
15. **Bombette (Apulia)** (0 · ▲0 ▼0) — Pork neck and cheese rolls grilled over embers.
16. **Sgabei (Lunigiana)** (0 · ▲0 ▼0) — Fried bread dough served with cured meats and cheese.
17. **Frico (Friuli)** (0 · ▲0 ▼0) — Crispy Montasio cheese and potato cake.
18. **Crescentine or tigelle (Emilia)** (0 · ▲0 ▼0) — Small breads baked in clay discs with cured meats and lard pesto.
19. **Cannoli (Sicily)** (0 · ▲0 ▼0) — Fried shells filled with sweetened sheep's ricotta.
20. **Cecina (Livorno)** (0 · ▲0 ▼0) — Chickpea flour cake cooked in a wood oven, often served in the «5 e 5».
21. **Sfogliatella (Naples)** (0 · ▲0 ▼0) — Neapolitan dessert of curly puff pastry filled with ricotta, to be eaten hot on the street.
22. **Fried dumpling (Emilia)** (0 · ▲0 ▼0) — Fried dough served hot with cured meats, typical of Modena and Reggio Emilia.
23. **Sciatt (Valtellina)** (0 · ▲0 ▼0) — Buckwheat pancakes filled with Casera cheese, typical of Valtellina.
24. **Arancini (Sicily)** (-1 · ▲0 ▼1) — Fried rice balls with ragù or butter, called arancini in Catania and arancine in Palermo.

How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.