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The best street food in Italy
A typical dish for Florence, Tuscany, back to the days when a leaver and veal were the only source of livelihood for the poor. Virtually every area of Florence is a place where you can try a delicious panini and lampredotto made from offal, cooked in broth and served with tomato sauce and herbs.
Spicy, fatty roast pork, typical of the Roman area. Porchetta usually abundantly salted and flavored with garlic, rosemary, herbs. This dish has been recognized by experts and fans as "traditional agri-food products", which reflects the cultural traditions of the region and its history.
Typical for the mountainous region of Emilia Romagna and Tuscany, alla Lastra - a special kind of tortelli, which is filled with potatoes. "Lastra" - the surface on which prepares Tortellá. This dish was served as street food in the past and then become gastronomic.
A typical street food in Palermo, Sicily, panellini made from chickpea flour. These crispy fried delicacies served as street food, with fish, eggplant vegetables.
An analogue of a shish kebab in Russia, typical for the region of Abruzzo, Arrostichini - is roasted on a spit meat, usually lamb or beef. Use only the meat of castrated animals. In some areas, it is also called rustelle, arustelle or rostelle. Roots dishes belong to the region in the province of Pescara, at the foot of Voltino (Civitella Casanova, Carpineto della Nora). But now arrostichini can be found on the streets of Roman area.
Focaccia al tests were used in the past to replace more expensive bread, and it is also called "crash." Typical for the Umbria, its name comes from the stone on which the dough focaccia al prepared in the past. Prepared with flour, water, olive oil, salt and yeast.
Typical for Emilia-Romagna, Pyadina - an alternative to bread. Similarly, as the crash, it can be filled with many components, such as cheese, or Saloum. Pyadina prepared from flour, lard, water and bicarbonate.
Zeppole comes from Naples, it is a typical dessert of the South of Italy. Also called Zeppole di San Giuseppe, as they often do in the day Saints (19 March). The main ingredients are flour, sugar, oil, eggs and olive oil. They can bake, or broil. Zeppole typical for Salento.
Focaccia is called in the local dialect as "fugassa co formaggio" - typical of the traditional recipe of Liguria. At the heart of food is delicious cheese focaccia, who became famous in the 50s, and since then constantly supplied to tourists.
Traditsionnyye Piedmont (Valley Kizone Germaneska), Geoffrey Piemontese - waffles, made with flour, water and yeast. They fried on the outside and soft inside, thus differing from Nordic version of its thickness. Geoffrey often fill Saloum and cheese, but also with chocolate and jam.
Source: p-i-f.livejournal.com
Spicy, fatty roast pork, typical of the Roman area. Porchetta usually abundantly salted and flavored with garlic, rosemary, herbs. This dish has been recognized by experts and fans as "traditional agri-food products", which reflects the cultural traditions of the region and its history.
Typical for the mountainous region of Emilia Romagna and Tuscany, alla Lastra - a special kind of tortelli, which is filled with potatoes. "Lastra" - the surface on which prepares Tortellá. This dish was served as street food in the past and then become gastronomic.
A typical street food in Palermo, Sicily, panellini made from chickpea flour. These crispy fried delicacies served as street food, with fish, eggplant vegetables.
An analogue of a shish kebab in Russia, typical for the region of Abruzzo, Arrostichini - is roasted on a spit meat, usually lamb or beef. Use only the meat of castrated animals. In some areas, it is also called rustelle, arustelle or rostelle. Roots dishes belong to the region in the province of Pescara, at the foot of Voltino (Civitella Casanova, Carpineto della Nora). But now arrostichini can be found on the streets of Roman area.
Focaccia al tests were used in the past to replace more expensive bread, and it is also called "crash." Typical for the Umbria, its name comes from the stone on which the dough focaccia al prepared in the past. Prepared with flour, water, olive oil, salt and yeast.
Typical for Emilia-Romagna, Pyadina - an alternative to bread. Similarly, as the crash, it can be filled with many components, such as cheese, or Saloum. Pyadina prepared from flour, lard, water and bicarbonate.
Zeppole comes from Naples, it is a typical dessert of the South of Italy. Also called Zeppole di San Giuseppe, as they often do in the day Saints (19 March). The main ingredients are flour, sugar, oil, eggs and olive oil. They can bake, or broil. Zeppole typical for Salento.
Focaccia is called in the local dialect as "fugassa co formaggio" - typical of the traditional recipe of Liguria. At the heart of food is delicious cheese focaccia, who became famous in the 50s, and since then constantly supplied to tourists.
Traditsionnyye Piedmont (Valley Kizone Germaneska), Geoffrey Piemontese - waffles, made with flour, water and yeast. They fried on the outside and soft inside, thus differing from Nordic version of its thickness. Geoffrey often fill Saloum and cheese, but also with chocolate and jam.
Source: p-i-f.livejournal.com
Motorcycle tank made of glass - and beautifully and seen how much fuel is left
German submarine - U995