The best Italian street food, region by region
The top 3 according to 8 votes from people: Lampredotto (Florence) · Pizza a portafoglio (Naples) · Cuoppo (Naples). (Updated May 4, 2022.)
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.
Automatically translated (original in Italiano). See the original
Top 20
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1
Lampredotto (Florence)
Boiled abomasum tripe in a bun with green sauce, from the tripe stalls.
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2
Pizza a portafoglio (Naples)
Pizza folded in four to eat while walking.
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3
Cuoppo (Naples)
Paper cone of fried seafood or vegetables.
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4
Trapizzino (Rome)
Pocket of pizza bianca filled with Roman classics.
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5
Farinata (Liguria)
Thin chickpea pancake baked in a wood oven.
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6
Porchetta (Lazio and Umbria)
Sandwich of herb-roasted pork.
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7
Seadas (Sardinia)
Fried cheese pastries with honey.
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8
Pane ca' meusa (Palermo)
Bun with veal spleen and lung, plain or with cheese.
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9
Panelle and crocchè (Palermo)
Chickpea fritters and potato croquettes in a bun.
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10
Supplì (Rome)
Rice croquettes in tomato sauce with a stringy mozzarella heart.
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11
Piadina (Romagna)
Flatbread of flour and lard with squacquerone cheese, rocket and prosciutto.
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12
Focaccia genovese (Liguria)
Crisp and oily, eaten even with a cappuccino.
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13
Olive all'ascolana (Marche)
Meat-stuffed fried olives.
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14
Panzerotti (Apulia)
Fried turnovers with tomato and mozzarella.
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15
Bombette (Apulia)
Pork neck and cheese rolls grilled over embers.
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16
Sgabei (Lunigiana)
Fried bread dough served with cured meats and cheese.
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17
Frico (Friuli)
Crispy Montasio cheese and potato cake.
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18
Crescentine or tigelle (Emilia)
Small breads baked in clay discs with cured meats and lard pesto.
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19
Cannoli (Sicily)
Fried shells filled with sweetened sheep's ricotta.
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20
Cecina (Livorno)
Chickpea flour cake cooked in a wood oven, often served in the «5 e 5».
Candidates
They don't make it into the top 20… yet. Vote for them to move them up.
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21
Sfogliatella (Naples)
Neapolitan dessert of curly puff pastry filled with ricotta, to be eaten hot on the street.
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22
Fried dumpling (Emilia)
Fried dough served hot with cured meats, typical of Modena and Reggio Emilia.
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23
Sciatt (Valtellina)
Buckwheat pancakes filled with Casera cheese, typical of Valtellina.
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24
Arancini (Sicily)
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.
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Comments (2)
Mancano la sfogliatella, la cecina di Livorno, lo gnocco fritto e gli sciatt della Valtellina.
Arancina o arancino? Palermo vs Catania, guerra eterna.