Italian Street Food – Officina delle Lingue

Italian Street Food

Welcome to our Italian Street Food section. You will find easy and fast recipes from all the Italian regions.

Bon Appétit!

Cogne’s Cream Recipe:

Aosta Valley is an Italian region in the northern-eastern part of Italy and it borders on France.

Cogne is one of the most important place in the region.  It’s cream is a typical Aosta Valley’s dessert. The legend tells that it was created by an old woman, who did it by mistake and she never revealed the original recipe.


  •  1 l milk
  • 1/2 l whipping cream
  • 1 teaspoon of unsweetened cocoa powder
  • 50 gr of dark chocolate
  • 6 egg yolks
  • 300 g of sugar

Beat the egg yolks with half sugar amount, add cocoa powder  and dilute it with milk and cream. Put the preparation into a pot, cook it slowly and add the grated dark chocolate. Before it starts to boil, add the caramelized sugar, which has been previously prepared with the other half of sugar amount. Stop to cook it and let it chill. You can serve it with biscuits.

Gofri Piemontesi Recipe:

Gofri are wafers  and they are a typical dish of Piedmont Italian region. They are made up with water, flour and yeast and they are usually cooked through specific hotplates, which can give them their unique form.

These hotplates where invented in the year 1000 A.D. by some priests, who used them to create the hosts.

The Italian gofri  have a crunchy surface and a soft inner part. They are different from the typical wafers you can find in Northern Europe countries because of the thickness of the wafer.

Ingredients (for 8-10 gofri):

  • 1 kg of flour 00
  • 1 cube of brewer’s yeast (20 g)
  • 1 l water
  • salt


Melt the yeast into a half glass of warm water. Sift the flour into a terracotta bowl, add the salt and small amounts of water by mixing through a whisk. Mix  it until you create a creamy and homogeneous dough. Add the yeast to the dough and mix it again. Cover it and let it rise for 4 hours at room temperature.

Heat the hotplate (called “goffriera”) and wet it with oil.  Pour the batter on it and heat its both sides. Make it crunchy outside and soft inside.

You can enjoy gofri by eating them with ham and other cured meats or honey, marmelade and chocolate cream.

Sciatt Valtellinesi Recipe:

Sciatt”  is recipe of Valtellina which is an Italian mountain valley  placed in the north of Lombardy. The word “sciatt” is a local language term and it means “toad”.

The “sciatt” are small fritters of cheese, covered with buckwheat flour. They are so called because of their shape, which reminds to small toads.

Ingredients (for 4 persons):

for the batter:

  • 300 gr buckwheat flour
  • 200 gr white flour
  • 300 gr “Casera” cheese (typical Italian cheese – you can use any aged cheese, if you don’t find “Casera”)
  • 2 teaspoons of grated bread
  • 1 small glass of grappa (alcoholic beverage)
  • sparkling water
  • vegetable oil
  • a bit of yeast


Join buckwheat flour with white flour by using the sparkling water and mix them  until you create a homogeneous batter. Cut little cubes of cheese and add them to the batter together with grated bread, a bit of yeast and grappa.  Coverd the cheese cubes with the batter. Warm the oil into a big pot and when it starts to fry, put the cubes in it. Don’t cook all the cubes together in order to avoid they stick at each other. When they are a little bit crunchy, take them out from the pot and put them on some chicory salad.

Würstel with Bretzel Recipe:

Bretzel  is a typical Tyrolese bread and it has a particular shape which reminds to the “infinite” or to an eight number. It’s charaterized by a dark surface covered with cooking salt.
Its colour is the result of bicarbonate that is used for its preparation.

Many people claim the autorship of bretzel, which is also called pretzel,  bretzelpretzl or brezn. We can say that it is widespread aboveall in the German language countries.

It’s a very ancient bread and probably it was created in a ancient monastery in the Middle Europe.


  • 500 g  flour 00
  • 250 ml water
  • salt
  • 20 g brewer’s yeast
  • 30 g butter
  • 10 g malt flour
  • cooking salt
  • water
  • bicarbonate (2 teaspoons)


After having melt the brewer’s yeast into a small amount of water, sift the flour into a terracotta bowl. Create a little space in the middle of the flour amount and add the yeast, the molten butter and water and then mix all the ingredients in order to have a homogeneous  and fresh batter.
Wait 10 minutes and then divide it into two 100 g pieces.
Create the typical shape of bretzel by using the two pieces of batter.
Let it rise for about 30 minutes and then put them into a bicarbonate solution, which is created by melting 2 teaspoons of bicarbonate into fresh water for about 10 seconds. Drain the bretzels, cover them with cooking salt and bake them for 20 minutes at a temperature of 210°.

Folpetti Recipe:

The word “folpetti” means little octopuses. They are a type of fish which is usually cooked in Italy.

Ingredients for their preparation:

  • little octopuses
  • parsley
  • lemon
  • laurel
  • oil
  • salt and pepper to taste


Clean all the octopuses by eliminating the eyes and the other useless parts. Prepare a pan and fill it in with water. Let it boil. When the water starts to boil, add laurel, lemon and octopuses. Cook them for 20 minutes covering them with a lid. Drain the water and chill.  Add salt and pepper to taste.


Frico with potatoes Recipe:

Among the recipes shown on the map, we want to present the recipe of “frico”: it’s a typical dish of Friuli Venezia Giulia Italian region and its origin comes from Carnia mountains. It can be eaten as second or main course.

Ingredients for its preparation:

  • Potatoes
  • Montasio cheese (or you can use every aged cheese)
  • 1 onion
  • salt and pepper to taste
  • extra virgin olive oil


Slice the onion and peel and grate potatoes. Grate cheese. Put onions and potatoes into a pot and let them cook for 10 minutes. Add cheese, salt and pepper. Cook for 20 minutes by melting the cheese.  After having created an omogeneous dough, put it out of the pot and let it chill for some minutes.

Pour some oil into a pan, warm it and add the dough. Cover the pan with a lid and cook the”frico” by turning it on the both sides.



“Focaccia alla Genovese” Recipe:

The focaccia bread is a classical recipe from Liguria Italian region. Genoa is the main city of Liguria region and its focaccia bread is well-know all over Italy and also abroad.

Ingredients for the preparation:

  • 15 g table salt
  • 25 g fresh brewer’s yeast
  • 600 g Manitoba flour (or full of gluten flour)
  • 400 ml water
  • 1 teaspoon of malt
  • extra virgin olive oil


Melt salt into warm water and pour it into a bowl. Pour the malt or 2 teaspoons of sugar. Put 40 ml of olive oil and half of Manitoba flour in the bowl and mix in order to create a homogenuos and liquid dough.

Add brewer’s yeast and knead for 2-3 minutes. Add the last part of flour. Create a sticky dough.

Pour  50 ml extra virgin olive oil on the baking tray and mix the dough on it in order to create a rectangular shape.  Let it rise for 1 – 1 and 1/2 hour until its volume will be double.

Extend the dough on the baking tray surface. Put oil and some cooking salt on the focaccia bread surface.

Pout the last 50 ml of extra virgin olive oil on the focaccia bread and let it rise for 30 minutes at a temperature of 30° for the last time.

Bake the focaccia bread for 15 minutes and at a temperature of  200°.
After that let the bread chill before cutting it into pieces.



“Piadina Romagnola” Recipe:

Piadina Romagnola is a typical dish of the cities on th coast of the Emilia Romagna Italian region. It’s a very successful product and it is spread all over the world.
There are several types of  “piadina” (also called “piada”) and they can have different shapes and tastes. For example, they can be sweet or sour and its thickness increases if it is produced in the northern part of the region.

The word “piadina” comes from the greek  term“plaukous” which means focaccia bread.

Ingredients for its preparation (6 pieces with a diameter of 24 cm):

  •  500 g flour type 0
  • 125 g lard
  • 17,5 g table salt
  • 90 ml water
  • 7,5 g instant yeast for salty preparations
  • 5 g honey


In order to prepare a piadina, sift first the flour and the yeast, add the lard (or also you can use vegetable oil) and the honey.

Add sugar and pour some milk to mix the dough.

Add water and at the end the salt.

Put the dough into a bowl and cover it with wrap to conserve it. Let it rest for 1 hour at room temperature. After that, extend the dough on a floured counter through a rolling pin. You have to obtain a phyllo dough with a thickness of 2 cm. Create the rounded piadinas with 24 cm diameter.

The piadinas are ready to be cooked: warm a pan and cook them on both sides for 2 minutes.  You can fill them with sliced meat, cheese or marmellade and chocolate. Eat them hot.

“Panino con il lampredotto” Recipe:

Lampredotto is a type of tripe.
The word “tripe” identifies some parts of the bovine’s stomach. It has a dark colour and its name comes from “lampreda” which was a primordial eel. This fish lived in the Arno river near Florence and its shape reminds to lampredotto.

The lampredotto is a typical street food.  It is served by people called “trippai” who are those that prepare tripe on the street and it is put in the typical kind of bread colled “semelle”. It can have different seasonings according to taste: salt and pepper,  green sauce or hot oil.

The upper part of the bread is usually wet into the pot where lampredotto is cooked and it has a very particular taste.

Ingredients for its preparation:

  • 600 gr lampredotto
  • 3  red onions
  • 4 celery with leaves
  • 6 carrots
  • 2  ripe tomatoes
  • 3  cloves
  • 4 l water
  •  grains of pepper
  • cooking salt


Prepare all the herbs and spices into a pot and pour some fresh water in it. Wash the lampredotto very well and put it into the pot together with the spices. Salt the fresh water and add the cloves and pepper. Boil it and lei it cook in this way for 3 hours at leats covered by a lid.

When it will be ready, wet the upper part of a bread and fill it with lampredotto meat.


“Panino con la Porchetta” Recipe:

The “porchetta” is usually preparred by boning the pork meat, adding spices and herbs and finally by baking it. It’s a typical dish of Central Italy.

The secret to obtain the best results and tastes from pork meat is the spices blend used to flavour, which are usually salt and rosemary. The difference is made by the way garlic, rosemary and pepper are used and added.

Ingredients for the preparation:

  • homemade bread
  • Porchetta (pork meat)


The porchetta is usually eaten together with bread, so that it’s possible to try its sharp and flovoured taste.

It’s important to use homemade bread in order to soak the fatty seasoning and for this reason it’s better to eat it hot.

“Olive all’Ascolana” Recipe:

Olive all’ascolana are the most important dish of Marche Italian region and they are well-known all over the world.
It’s an ancient recipe and it was born at the end of 1800. It requires the use of olives from Ascoli city, which are usually conserved in salt solution with fennel seeds and local herbs and three different kinds of meat, such as beef, pork and chicken with Parmigiano cheese, vegetables and flavours.

Ingredients for the preparation (for 100 olives):

  • 1 kg olives from Ascoli

For the filling

  • 100 g beef meat
  • 100 g pork meat
  • 100 g chicken meat
  • 30 g soft inside of bread
  • ½ onion
  • nutmeg to taste
  • 80 g Parmigiano cheese to grate
  •  ½ lemon peel
  • one dash of grinded cloves
  • 1 carrot (small size)
  • 1 celery (small size)
  • 1 glass white wine
  • 1 egg (medium size)
  • table salt  to taste

For the breading:

  • 2 eggs (medium size)
  • flour 00
  • grated bread

To fry:

  • 500 g extra virgin olive oil


Chop the vegetables and cook them with 3 tablespoons of extra virgin olive oil. Dice the 3 different kinds of meat and add them to sautèed vegetables. Add salt and white wine. Let chill all these ingredients and when they are ready, blend them and pour into a bowl. Add cloves powder, nutmeg, 1/2  lemon peel, 1 egg, the Pargimiano cheese, soft inside of the bread and knead all until you reach a soft and solid dough. Let rest it for 30 minutes at least.

Pit the olives without breaking them and fill them in with the filling you have prepared before.

Arrange 3 bowls and put in each of them the following ingredients: flour, wisted eggs and grated bread. Put on each olive first the flour, than the egg and finally the grated bread and then let them chill for 30 minutes.
Fry the olives in a pan with warm extra virgin olive oil. Serve the olives hot.


Pizza and Mortazza Recipe:

Pizza and mortazza recipe is a must-to-have in the street food world of Rome. The word “mortazza” is a typical term used in Rome to indicate mortadella, an Italian sliced meat.

Ingredients for preparation:

For the dough:

  • 250 gr flour 00
  • 200 gr Manitoba’s flour
  • 300 ml water
  • 50 ml extra virgin olive oil
  • 1 teaspoon sugar (or barley malt)
  • 13 gr fresh brewer’s yeast
  • 8 gr salt

For the surface:

  • 1 teaspoon cooking salt
  • 30 ml  extra virgin olive oil

For the filling:

  • 300 gr of mortadella (Italian sliced meat)


In order to prepare the pizza and mortazza, melt first the yeast in some warm water.

Mix the flour 00 and Manitoba’s flour, the salt and the sugar into a bowl. Blend all the ingredients together and then add the water and the oil.

Knead the dough, which has to be soft and not solid like the pizza’s one.

Put the dough on a counter and create some folds towards the inside side for 3-4 times and push the dough slightly.

Put the dough into a bowl, cover it with wrap and let it rest for 3-4 hours.

After it has risen, put the dough on a baking tray covered with oil. Extend it on the tray and let the pizza rise for 30 minutes and then put some oil and cooking salt on the surface of pizza.

Fill it in with mortadella to taste.


Arrosticini Recipe:

The arrosticini are a typical dish of Abruzzo Italian region’s tradition and people enjoy them in Italy and also abroad. They are meat skewers made up with sheep’s meat. The meat is diced and the skewers are 25-30 cm long.

The tradition requires a particular instrument called “rustillire” to cook the meat: it’s a small brazier where the arrosticini are usually arranged and they can cook easily. This cooking method doesn’t required further seasonings. You can add rosemary in order to make them a little bit flavourer.

Ingredients (for 12 pax) :

  • 800 g sheep’s meat
  •  30 g extra virgin olive oil
  •  rosemary
  •  4 g table salt


Slice the sheep’s meat with a sharp knife. The size of the meat pieces has to be 1 cm at least.

Prepare the skewers and warm up a grill. Put some oil on it together with the skewers.

They have to be cooked for 1 minute on both sides. Add salt and garnish with rosemary.


Pampanella Recipe:

The name of this dish comes from  the term “pampinus”, which means the grapevine leaves. People usually put the meat into these leaves, cooked it in them and use them as plate.

The meat was cooked under hot ushes and the fresh grapevine leaves had different functions: they let the spices flavour the meat, they protect it from dust and slow the cooking time.


  • 1 pork fillet with ribs
  • 4  cloves of garlic
  • sweet and hot pepper to taste
  • vinegar of white wine to taste
  • salt to taste


Prepare a casserole and put the following ingredients in it: oil, vinegar, pepper (sweet and hot), chopped garlic. Sprinkle the meat with this mixture on both sides.
Put it on a piece of baking paper  and close the angles in order to pack it. Bake it for 50 minutes at a temperature of 180 degree. Once it is ready, add vinegar.



Pizza Fritta Recipe:

The socalled pizza fritta belongs to Naples’ traditional kitchen. Its origins come from the old habit to prepare food with poor and simple ingredients during and after the Second World War time.

Ingredients (for 12 pieces):

  • 800 gr dough for pizza
  • 400 gr S.Marzano tomatoes (or another type of tomatoe)
  • mozzarella cheese to taste
  • 8-12 basil leaves
  • extra virgin olive oil to taste
  • salt to taste
  • 1 onion
  • 1 garlic cloves
  • peanut oil to taste
  • grated Parimigiano cheese to taste


Divide the dough into small pieces and give them the shape of little balls. Every ball must weigh 60 gr and it has to be extended by hand. Every fried pizza has to be characterized by a diameter of 8-10 cm, the edge has to be thicker and the middle part has to be thinner.

Fry the litle pizzas with oil at a temperaure of 180° for about 2 minutes. They have to be covered with oil in order to be cooked in the right way. Drip the pizzas out of the pan and eliminate the oil.

Prepare a tomatoe sauce: chop an onion with a garlic clove and brown them with olive oil. Add tomatoes and let them cook until the sauce has become creamy.

Put the tomatoe sauce on the hot pizzas and add mozzarella cheese, a leaf of basil and a dash of Parmigiano cheese.

“Panzerotto Fritto” Recipe:

“Panzerotto Fritto” has a typical half moon shape and it contains tomatoes and hot and soft mozzarella. Its smell and taste are unforgettable.

Ingredients (for 4/6 pax ):

for the dough

  • 350 gr Manitoba’s flour
  • 150 gr flour 00
  • 25 gr butter
  • 1 teaspoon salt
  • 1 dash sugar
  • 1/2 fresh brewer’s yeast
  • 250 ml milk

for the filling

  • 300 gr ripe tomatoes
  • 1  fresh scamorza or mozzarella to taste
  • basil (optional)
  • salt to taste
  • extra virgin olive oil  to taste

to fry

  • vegetable oil

Warm the milk. Melt the yeast into the milk with sugar. Mix flour, salt, butter melted yeast and the last part of the milk into a bowl until you create a smooth and flexible dough. Flour a bowl slightly and cover the dough with wrap. Create 3 or 4 times some little holes on the wrap surface and let it rise in a turned off oven for 90 minutes. Slice fresh scamorza.

Cut roughly the tomatoes and cook them for a little while. Put them on a plate with salt, extra virgin olive oil and a leaf of basil. Let it rest into the fridge until you use it to season panzerotti.

Take the dough out from the fridge and re-mix it. Create little balls, each of them of 150 gr and let them rest for 30 minutes again.

Perpare a phyllo dough with each one of the balls and put scarmorza and tomatoes into them.

Close the dough in order to create small half moons.

Warm up a large amount of oil into a pan and fry panzerotti in it.

Eat them very hot.

“Panino con le Bombette” Recipe:

“Bombette” is a particular name used to indicate filled, breaded or spicy roulade meat. They are a classical and very appreciated dish of Apulia’s kitchen.

Ingredients (for 2 pax):

  • 8 slices of Capocollo pork meat
  • 8 Pancetta slices
  • 100 gr Caciocavallo cheese
  • salt to taste
  • pepper to taste
  • 1 pepper
  • 1 garlic cloves
  • parsley to taste
  • olive oil to taste


Slice Caciocavallo cheese and blend parsley with garlic.

Add salt and pepper to Capocollo pork slices and season them: put a piece of pancetta and caciocavallo slices on them with parsley and previously prepared garlic .
Roll the meat slice and insert a skewer in order to keep its shape whole.

Cook or bake bombette.
Set the oven temperature on 200° and bake them for 30 minutes.
Heat the stove or the brazier and put bombette on the grill for 15/20 minutes. You can enjoy them by eating with bread.


“Morzettu” Ricetta:

Morzello, also called Morzettu or Morsello, comes from Calabria Italian region. The history of it is pretty curious: this recipe was invented by an old woman on Christmas days. She was widow and in order to support her family financially, she cleaned the place to butcher animals for the richest families in the city. She didn’t have anything to cook and decided to use the waste meat. This was the reason why  Morzello was created: it was made up with little offals, which is also the translation of the the word “morzha”, that means small, like the cut offals.

Ingredients for the preparation:

  • 600 g tripe
  • oregano
  • fresh hot pepper
  • 1 tablespoon extra virgin olive oil
  • table salt to taste
  • calf offals
  • 400 g  tomatoe sauce
  • 5 l water
  • 1 laurel leaf


Pour the water into a large pot, together with tomatoe sauce, salt, olive oil, and cook it for 3 hours.

Prepare the offals: rinse under fresh running water. Boil the tripe for 25 minutes and then drip and slice it.

Cook all the calf parts into a pot covering them with water and let them boil for 40 minutes. After having cooked it, drip, slice and let them dry.

Add the tripe and the last part of offals to tomatoe sauce. Cook for 90 minutes. Prepare also the fresh hot pepper by chopping it.

20 minutes before the end of cooking time, flavour Morzello with spices: laurel, oregano and chopped hot pepper.


“Arancini” Recipe:

Arancini or also called Arancine are small timbales typical of Sicily’s kitchen. There are a lot of different kinds according to the city where they are cooked. They can change their shape or size and even their filling according to the city in which they are prepared. There are almost 100 varieties of arancino.

Ingredients (variety with ragù – Italian meat sauce):

  • table salt to taste
  • black pepper to taste
  • ½ onion
  • 25 g butter
  • 100 g minced pork meat
  • extra virgin olive oil  to taste
  • 200 ml tomatoe sauce
  • 80 g peas
  • 50 g  fresh caciocavallo cheese
  • 50 ml red wine

For the batter

  • 200 g flour 00
  • 1  dash table salt
  • 300 ml water

To bread and fry

  • grated bread to taste
  • vegetable oil to taste


Boil the rice into 1,2 l of salted hot water. Cook it for 15 minutes and then melt the saffron into a small amount of hot water and put it together with the rice with butter. Add the grated cheese and mix it.

Pour the rice on a tray and cover it with wrap in order to chill it completely. Let it rest out of the fridge for 2 hours.

Prepare the ragù: cut a onion and brown it with 2 teaspoons of oil and butter. Add minced meat and wine, together with tomatoe sauce, salt, pepper to taste and cook it for 20 minutes at least. During the cooking time, add the peas.

Shape arancini with the chilled rice by making little balls of it and put a teaspoon of ragù inside them.

Prepare the batter: put the flour into a bowl with a dash of salt and water and then blend it.

Put each arancino in the batter and roll it in the grated bread.

Eat them hot.

“Seadas” Recipe:

Seadas o Sebadas are one of the most famous dessert in Sardinia and also all over Italy. Their name comes from Sardinia’s local language word “seu” that means “sego” and it reminds to the brightness that honey lends to this dessert. They are produced in the entire areas of Sardinia and their main ingredient is cheese.
The Seadas  are considered a dessert because they are covered with sugar and honey, but in the past they were served as a second dish.

Ingredients for the preparation:

  • 500 gr durum wheat semolina flour
  • 3 eggs
  • 3 tablespoons of fresh lard
  • 1 tablespoon water
  • salt to taste

for the filling

  • 1 kg fresh pecorino cheese
  • 2 orange peels
  • 1 lemon juice


Knead the flour with the eggs and then melt the salt into a tablespoon of water and add it to the dough. Add the lard until you reach a soft and flexible dough. Cover it and let it rest.
Grate the cheese and knead it with the 2 oranges peels and one lemon juice until the cream becomes thicker.

Extend the dough in sheets of pasta dough and cut little disks with a diameter of 10 cm.
Put 2 teaspoons of dough on every disk and close them by putting another layer on and try to create half moon shapes.

Fry the sweeties in hot olive oil.

Serve them hot and with some sugar or honey, which has to be previously warmed in order to liquify it according to the taste.