21 Italian Street Foods for Every Foodie

Italian street foods will bring the most exciting experience for you. From a small Arancini to a tasty Cannoli, you will lose your head over these Italian specialties. The best part is that you can have them right in the peaceful streets of Italy.

You can find many street food carts in Italian territory. The vendors sell these foods at a reasonable price, so don’t hesitate to try them when you have a chance to visit this beautiful country.

Northern Italian

Italy has wonderful recipes across its territory. Especially in the North of Italy, this region will treat you to the most delicious street food you have ever tasted before.

1. Piadina

(Italian Flatbread Sandwich)

Piadina is a delicious Mediterranean specialty with a flat appearance and slightly crispy texture. The dish originates in Romagna (a historical region in Italy) made on terracotta for crispy edges. In Romagna, the tool is called ‘Teggia’.

The dish is a specialty in Apennines Mountain and other areas in the Emilia-Romagna region. There are many myths about the origin of the word ‘Piadina’. The most popular might be because of the borrowed term ‘Piada’ from Greek for another flatbread – Focaccia.

You will find Piadina kiosks called ‘Piadinerie’ selling this lovely dish across the country. Various filling choices like cheese, vegetables, jam, or Nutella will please your taste. Piadina Romagnola is a famous variant with tasty meat filling.

Piadina also varies from region to region. For example, Piadina in Northern Italy (Ravenna and Forlì) is thicker, while in Rimini and the Marche, this specialty is thinner and larger.

2. Tramezzino Or Tramezzini

(Triangular Italian Sandwich)

Tramezzino is an authentic Mediterranean dish that you have to try. This is a special triangular sandwich without the crusts. The name Tramezzino means ‘the middle morning snack’.

Tramezzino is a Turin recipe with a long history back in England. It is a substitute for a tea sandwich in Turin. This tasty dish is prominent in Italy because of the humidity of this country that keeps the sandwich soft and tender. It’s an especially well-loved dish in Venice. 

Prosciutto, ham and eggs, tuna, or olive are some typical fillings for Tramezzino that you can choose to treat your friends. You will find this dish in bars or restaurants in Venice with a spectacular taste.

3. Farinata Di Ceci

(Italian Pancake)

Farinata or Torta Di Ceci is an Italian pancake cooked with chicken flour. The pancake is usually cut into a triangle shape instead of the ordinary rectangle shape. This feature gives the dish a much creamier taste and creates a gentle exposure.

The rectangle shape is also used, depending on the chef’s style. Its hometown is the beautiful Genoa (the capital of Liguria, north-eastern Italy). The dish will be a nostalgic treat for those who are far away from their country.

This is a special Ligurian dish that you have to try. According to the native citizen, this type of pancake or crepe is popularly used plain or with a bit of pepper.

It is an exciting highlight for Farinata because it’s like a savory pancake that you can use for any meal of the day. You can have Farinata Di Ceci as an appetizer with cured meat, cheese, and olives. The dish can substitute bread, but the flavor is still mesmerizing.

Central Italian

Central Italy is famous for its beautiful antique buildings. The foods in this region are also a magnificent treat for you. Don’t you want to try them now?

4. Lampredotto

(Italian Tripe Sandwich)

Do you want to taste an impressive Italian dish? Lampredotto is a lovely sandwich from Florence – the capital city of Tuscany, central Italy. It is a cheap and straightforward street food dish that you can taste any time.

Lampredotto customary filling is abomasum, the fourth stomach of a cow, usually perfumed with celery and onions. The tripe has a shape and color of a lamprey eel called ‘Lampreda’ in Italy. This is why the dish is called ‘Lampredotto’.

Traditionally, the classic Italian sandwich delight is paired with Salsa Verde – a spicy and flavorful green sauce. You can use this sauce in bread roll sandwiches known as ‘Panini Di Lampredotto’ with tasty sliced and steamed Lampredotto.

5. Polpette

(Italian Meatballs)

Hey! Do you want to try a dish reflecting European cuisine? In Italy, Polpette literally means ‘meatballs’, and this one-of-a-kind cuisine has conquered the world with its sophisticated flavor.

Polpette came from Persia and was first created in Italy by Ancient Rome. Then, the dish started to get attention from local citizens and became one of the most famous dishes in Italy.

Well, the best part is that you can make almost everything with Polpette. You can fry, steam, bake, or dip it in a savory sauce. In Italy, you will probably find people enjoy Polpette as a snack, finger foods, or an appetizer that drives the kids crazy.

Here is a fun fact about this dish’s name. The term ‘Polpette’ originates from the Latin word ‘Pulpa’, which means meat without bones. However, people also say that Polpette results from the French word ‘Paupiere’, describing the hand movement while making the treat.

6. Olive All’ascolana

(Fried Olive)

Olive All’ascolana is a beautiful appetizer from the peaceful town of Marche, Italy –  Ascoli Piceno. Around the early 19th century, a private cook used different leftover meat to create these tiny fried balls.

The dish usually uses unique green olives grown in Ascoli Piceno to firm a unique sour flavor and a crunchy texture for these balls. The olives have to be large, mild, and green, so the ‘Ascolana Tenera’ is one of the ideal choices.

Collecting the olives is one of the challenging parts of making the dish. You have to cut the olives in a spiral shape of its pit. Olive All’ascolana is an exploding snack frequently appearing in market fairs. People will store them in paper cones.

7. Supplì

(Cheese Stuffed Rice Balls)

Let me introduce a Roman dish that is usually referred to as ‘The king of fried food’, Supplì. The dish is a delicate appetizer that is also served as a great snack during the day. Although Supplì and Arancini might seem pretty much alike, they are quite different from each other.

Supplì is coated with a layer of eggs before frying, while Arancini uses batter for this step. In Lazio, these balls are usually paired with chicken giblet sauce (known as Durelli and Fagatini).

The name of this dish, Supplì, is inspired by a French word meaning surprise. Because when you break balls, the cheese strings inside will surprise you with their incredible flavor.

8. Porchetta

(Italian Boneless Pork Roast)

Porchetta is a juicy dish from Ariccia (Rome) with a savory and slightly rich flavor. The dish often has skin, fat, and liver with fragrant wild fennel. Making Porchetta requires time and effort as you need to cook it for at least eight hours and make sure there is no bone in it.

However, the result is totally worth it, a delectable dish with exploding flavor waiting to please your desire. You can buy Porchetta through a pitchman driving his white-painted van. Holidays or public displays are some occasions you will likely run into a Porchetta vendor.

Porchetta is also a perfect filling for Panino – an Italian grilled or toasted sandwich. The dish is not only prominent in Italy but also in some Northern American countries.

9. Pizza Alla Pala

(Roman-Style Pizza)

Another tasty dish from Rome comes to enchant you with its beautiful flavor. Pizza Alla Pala is an oval-shaped pizza with a thin crust. The pizza is traditionally baked in an electric oven, forming a perfect burn in the edge of the dish.

Due to its length, Italians usually cut it into smaller species and served it for a crowded dinner table. Pair this exquisite dish with wine or beer; your family will surely lose their head over the dish.

The special feature creating the reputation of this pizza is its high-hydration dough. It makes the pizza moister with succulent flavor in every bite. After being baked, the chef will display Pizza Alla Pala on ‘pala’, a wooden board designed for this dish.

10. Gelato

(Italian Ice Cream)

I believe that the moment you try Gelato, you will never forget how amazing it is. Gelato originates in Florence, and the recipe spread to every corner of the country and became their favorite snack.

This sweet treat is a must-try Italian specialty when traveling to Florence. There are so many flavors that you can pick, including chocolate, vanilla, or seasoned fruits. Trust me, no matter what the highlight is, it is all very fusion and creamy.

Although they are quite similar in terms of appearance, Gelato and American ice cream are quite different. The biggest difference is the main ingredients. Gelato has more milk than cream, so it’s lower in fat than the American one.

Nowadays, Gelato has widened its fame from nation to nation with plenty of options to choose from. From tasty homemade recipes to manufactured one easy to pick up at a convenient store.

11. Pizza Al Taglio

(Italian Square Pizza)

If you have a chance to travel to Italy, it is effortless for you to run into a big tray of Pizza Al Taglio in a local market. The idea appears in the 50s in Rome and has become an exciting way to enjoy pizza besides the other classic ones.

Technically, the recipe is very straightforward, with golden pizza dough covered by tomato sauce, cheese, and your favorite additions.

Honestly, you should hit a refresh button by trying these square pizzas out sometimes. I promise it will be a delightful time for you.

Southern Italian

The foods from the Southern region will not disappoint you. This section will satisfy your hunger. Don’t hesitate and explore the following foods.

12. Sgagliozze

(Fried Polenta)

Yummy! It’s time to try an amazing dish from Bari. The dish is fried polenta in a rectangle or square shape. Polenta is slow-simmered ground corn that you can have in many ways. Frying them to create Sgagliozze is one of the most common options.

After being cooked, these fried polenta are left to cook down and cut in their signature shape. It’s not done yet; now, the chef will start to fry the polenta until it’s perfectly golden.

The dish is used frequently during the day of the saint, around the St. Nicholas Cathedral area.

The dish has its best flavor when served hot. If you are looking for a hearty snack in winter, Sgagliozze is not a bad choice.

13. Arrosticini

(Italian Lamb Skewers)

Hey! This skewer recipe from Italy will blow your mind with its mesmerizing flavor. Arrosticini is a local specialty of shepherds in Abruzzo. You can call it Spiedini or Spiducci too. It is traditionally made out of lamb, but sheep meat is also a beautiful option.

Italians usually grill Arrosticini on a brazier called Furnacella for an authentic smokey flavor. The dish has two common versions, one made industrially and one made by hand. Both versions have their meat cut in chunks and grilled until perfection.

Ciavarra is a traditional meat choice for Arrosticini. It is meat from young sheep that are still in their mother’s body. In present days, the meat choice is from the sheep younger than two years but older than six months.

There is a fish variant that is perfect for those who love the fish flavor. You can make the dish in summer or dinner for a wonderful barbecue night.

14. Calzone

(Oven-Baked Folded Pizza)

Here comes another pizza recipe to fill your hunger! Calzone is a unique pizza with a crispy cover and a rich interior. This pizza doesn’t have an appealing appearance full of topping, but the creamy interior is a huge surprise for you.

It is often described as a Naples’ turnover with a delightful taste. The bread dough is salted to create a savory flavor. And the diversity of filling choices will overwhelm you. Cheese like ricotta, mozzarella, or parmesan works well with this dish.

Vegetables, salami, or ham are other tasty options that you should not miss. Some people will confuse Calzone with Stromboli (Italian cheese-filled turnover), but they are different in how the dish is sealed.

 A Stromboli will be rolled up then sliced, while you have to pinch the Calzone to seal it.

15. Panzerotti

(Deep-Fried Italian Dough Pockets)

Panzerotti has played a significant role in many Italians’ hearts, especially in the Apulian region, since the 18th century. The dish is a super convenient food that can utilize leftover tomatoes so that you can turn them into tasty savory food without wasting a single piece.

The cooking method for panzerotti is frying instead of baking like a pizza, and the final result will amaze you with its nice gold color.

Besides, you can use the dish as hot and crispy as possible to enjoy the most exquisite taste from the dish, with aromatic cheese oozing out from the bite.

Island Regions

Stop right there! Here are some more Italian street foods to treat your family and friends. I’m sure they will go crazy for these foods.

16. Arancini

(Fried Rice Balls)

Wow! This wonderful specialty from Sicily will knock you out with its crispiness. This magnificent crispiness comes from the deep-fried bread crumbs. 

You can have any filling you want for this lovely snack. From mozzarella and caciocavallo cheese to harm or Besciamella, the treats are so irresistible.

This fried rice ball is one of the most popular dishes on Sicilian streets. And now its reputation has spread all around Italy and the world.

The most typical filling is Al Ragù Or Al Sugo, slow-cooked meat or mince with tomato sauce and flavorful spices. Besides the round shape, Arancini also has a conical-shaped version named ‘Arancini al ragù’, resembling the Etna volcano.

17. Pani Ca Meusa

(Sandwich With Spleen)

Hey! How about trying a one-of-a-kind European meal? In Palermo (Sicily), there is a beautiful sandwich recipe that will enchant your hunger, Pani Ca Meusa. Spleen and sometimes lungs are the common main ingredients of this sandwich.

Pani Ca Meusa is an antique dish created in the 15th century that contributes significantly to the street food culture in Italy. When you have a chance to visit Sicily, local markets like Vucciria and the Ballarò will offer the best Pani Ca Meusa.

Schettu is the basic recipe only served with a sour kick of lemon juice. If you like your dish to be a bit creamy, Maritatu (means ‘married’ in Sicilian) version with caciocavallo cheese will be your best choice.

18. Sfincione

(Italian Square Pizza)

How about a tasty dish from Sicilian cuisine? Speaking of Italy, how can you miss mentioning pizza, right? Sfincione is an ideal street food dish with a tiny-portable square appearance.

This pizza is thicker than traditional pizza for a mouthful feeling in every bite. The original version of Sfincione has a slice of authentic cheese from Sicily called ‘Tuma’. Breadcrumbs are usually a beautiful topping to create a crunchy top for this dish.

Sfincione has a royal history of serving the aristocracy. The dish was invented in the monastery of San Vito’s nuns in 1650. This pizza is one of the traditional Christmas dishes in Italy that you will regret not trying.

19. Scaccia

(Sicilian Stuffed Flatbread)

I would like to introduce you to the most-liked pastry in pasta country. In Sicilian, Scaccia means ‘drive away’. I believe that the dish’s beauty will keep you chasing after it.

Besides, Scaccia is very flattering as a delicious handy meal retaining good nutrients. People make Scaccia by adding various ingredients, then they roll it, so the final outcome looks like a strudel.

Each region has a different way to top Scaccia. You can use sauce and cheese or potatoes, vegetables, and sausages to stuff inside the pastry dough.

Scaccia is the best way to use up leftover vegetables in Italy. Christmas is a season where you will find this dish served almost everywhere in Italy.

20. Cannoli

(Tube-Shaped Shell Pastry)

Cannoli is a delightful dessert or snack that you can get for any time of the day. The dish combines fried pastry dough stuffed with ricotta cheese and some additional features.

Cannoli or little tube pastries have taken a big role in Sicilian cuisine for a long time. The dish first appeared in Palermo while the city was still under Arab rule (9th century).

It is also very famous in Italy that its people like to make Cannoli for any occasion because the food is straightforward to make.

When you take the first bite of Cannoli, you will easily tell how crispy the dish is from its crust. And then, it leads you to an exciting, rich filling of cheese, and the whole feature mixes and crumbles inside your mouth.

Let’s learn a little bit about this beautiful Cannoli, shall we?

21. Stigghiola

(Lamb Or Veal Grilled Intestines)

Have you ever tried grilled intestines before? If the answer is no, Stigghiola is a wonderful option for you. Lamb or veal is often the common choice to make Stigghiola, but goat or chicken intestines are also some lovely choices.

Animal intestines are wrapped around a fragrant ingredient like onion or leek. Then the skewers are grilled until well done. People will cut the skewers into smaller pieces before serving with lemon juice.

Street vendors called ‘Stigghiola’ often sell this treat in local fairs or markets. Its origin is  Palermo (Sicily), and people in Ragusa serve Stigghiola as a baked casserole dish called Turciniuna.