Pizza al Taglio (Rome)
Pizza al taglio, or “pizza by the slice,” is a staple in Rome and loved throughout Italy. This type of pizza has a thick, airy crust, with toppings that range from the simple, like margherita, to the more creative, such as zucchini blossoms and anchovies. The pizza is baked in large rectangular trays, then cut into squares and sold by weight, making it a quick and satisfying snack for both locals and tourists. Pizzarium, in Rome, run by celebrated chef Gabriele Bonci, is one of the best-known spots for pizza al taglio.
Arancini (Sicily)
These deep-fried rice balls, known as arancini in Sicily, are beloved across Italy. Originating in Sicily, arancini are typically stuffed with meat ragù, cheese, and peas, though variations abound depending on the region and local preferences. Named after the Italian word for “orange,” arancia, because of their shape and color, arancini offer a warm, crispy crust and a flavorful, creamy center. In Palermo, you’ll find various flavors, including arancini al burro (with a buttery bechamel filling) and al pistacchio (with pistachio).
Trapizzino (Rome)
Trapizzino is a relatively modern addition to Italy’s street food scene, invented in Rome by Stefano Callegari. This handheld creation is a cross between a pizza and a sandwich, with a triangular, pizza dough pocket filled with classic Italian stews and dishes like chicken cacciatore, meatballs, or eggplant parmigiana. It’s a popular choice for anyone looking to sample traditional Italian flavors in an easy-to-eat format, and it’s become a must-try street food in the capital city.
Piadina (Emilia-Romagna)
Originating from the Emilia-Romagna region, the piadina is a thin, flatbread often stuffed with local ingredients, such as prosciutto, arugula, and squacquerone cheese. Cooked on a griddle, piadinas are warm, slightly crispy, and make for a delicious snack or light meal. Variations are common, with fillings including everything from fresh vegetables and cheese to various types of cured meats. Rimini is known for some of the best piadinas, with locals flocking to the kiosks for this beloved snack.
Sfogliatella (Naples)
Sfogliatella, a pastry that originated in Naples, is known for its distinct layered appearance and rich flavor. This sweet treat, which translates to “small, thin leaf,” has a crispy, flaky exterior and a soft filling made from ricotta, semolina, and a hint of orange or lemon zest. It’s a popular breakfast or mid-day snack, often enjoyed with an espresso. Sfogliatella comes in two varieties: riccia, the flaky, layered version, and frolla, which has a smoother crust.
Porchetta (Central Italy)
Porchetta is a traditional Italian roast, particularly popular in central Italy, especially in Umbria and Lazio. The dish features a whole, boneless pig stuffed with garlic, rosemary, fennel, and other herbs, then slow-roasted to achieve a crispy skin and juicy interior. Sliced and served in a sandwich, porchetta is flavorful, savory, and absolutely delicious. Often sold at food trucks and markets, it’s a favorite street food for both locals and tourists, especially at festivals and outdoor events.
Panelle (Sicily)
Panelle, chickpea fritters from Sicily, are especially popular in Palermo. Made from chickpea flour, water, and salt, the mixture is fried into golden, crispy fritters. Typically served in a soft roll with a sprinkle of salt and lemon juice, panelle is a simple but satisfying snack that’s vegan-friendly and perfect for a quick bite. For a truly authentic experience, try panelle at one of Palermo’s street markets, such as Ballarò or Vucciria.
Gelato (Nationwide)
No list of Italian street foods would be complete without gelato, Italy’s beloved frozen dessert. With a creamier texture and richer flavor than traditional ice cream, gelato is available in flavors ranging from classic chocolate and vanilla to unique options like pistachio, fig, and tiramisu. Gelaterias can be found on nearly every corner in Italian cities, making it easy to grab a cone or cup while you stroll. Some of the best gelato shops, like Gelateria del Teatro in Rome, offer inventive seasonal flavors.
Focaccia (Liguria)
Focaccia, a soft and slightly oily flatbread, is most famously associated with Liguria, particularly Genoa. Typically topped with olive oil, rosemary, and sea salt, focaccia can also include ingredients like olives, onions, or cheese. This versatile bread is often eaten plain or used as the base for sandwiches. In Liguria, focaccia is part of the daily routine and is frequently eaten for breakfast or as a snack with a glass of local wine.
Supplì (Rome)
Supplì, similar to arancini, are deep-fried rice balls filled with mozzarella cheese. Unlike arancini, which are usually stuffed with meat and peas, supplì are simpler, with a gooey mozzarella center that melts when fried. Supplì is a Roman specialty and often served in pizzerias or at take-away shops. Known as supplì al telefono (telephone supplì) because the cheese stretches like a telephone cord, this crispy snack is a must-try when exploring Rome’s street food offerings.
