Street food has taken over Rome: 50 addresses not to be missed

2023 Author: Cody Thornton | [email protected]. Last modified: 2023-06-06 02:02

My Calabrian friend who has lived a lifetime in Rome he says that yes, the carbonara is good, the cacio e pepe is fantastic, nothing to say about gricia, "but then the year is long".

The bold statement made me reflect on the fact that Sicilian cuisine could potentially never tire, while Roman cuisine could suffer a few yawns in the long run, not for quality but for variety.

How does a Roman survive 365 days a year in Rome?

Net of a large portion of first courses, a full-bodied reinforcement of tripe and tail and a good dose of artichokes, what do you eat the rest of the days?

Let's have lunch street food, obviously.

There is something everywhere, at any time, beautiful, ugly, good or bad. In short, just after Mamma Roma's dishes, street food has dug a breach in the hearts of the Romans that Porta Pia compares to “je brisk home”.

It is not a new wave, since the porchettaro certainly did not arrive yesterday, but the unstoppable explosion of Ape Cars dressed up in bistros, gourmet kiosks and people strolling with greasy scraps between their fingers, pushes us to shout at the phenomenon.

In Rome they transformed everything into street food, even the gnocchi, even the ditaloni, they even invented the triangle of pizza dough with meatballs with sauce inside. Sacrilege? Not at all: we know that street food works on addition, certainly not on the short arm.

For this, with the help of friends, colleagues, trusted palates and eaters without little fingers raised, we were able to tell the phenomenon”of Rome today.

Here are 50 places, divided by gender, that street food hoist as the flag of the Capitoline pirates.

PIZZA

96 Hours - Via della Giuliana, 31

Nomen omen: the secret of the success of this slice of wonders lies in the 96 hours of leavening that make the dough a soft (and digestible) base for carefully chosen ingredients, such as artichokes, garlic, oil, bacon and sauce mustard and honey.

Angelo and Simonetta - Via Nomentana, 581

Are you in a hurry and don't have time to sit down to enjoy a gricia? No problem: Angelo and Simonetta organized themselves to put the Gricia ingredients on the dough in the square, which they did remarkably well. Added value: you will always find it open (7 days a week and until late).

Spelled Zero - Via A. Rendano, 31

You will have no other spelled besides this: the oblong pizzas that come out of the oven, here, have a mixture of spelled flour and (only a small percentage) of soft wheat. The more traditional ones are good, but we advise you to fish on the more daring ones, such as peppers, dried tomatoes, ricotta and cinnamon.

Opulence - Via Ascoli Piceno, 44

The stuffed pizza. La Pizza Stuffed, did we understand each other? As the name suggests, opulence is all in simplicity: a slow leavening (from 48 to 72 hours) that brings milk to your knees, but for which your digestion will thank you forever. The ingredients are carefully chosen and, even basic, they are a fairy tale: the example is broccoli and sausage. What more do you want?

Orsini - Via Magna Grecia, 38

Traditional, almost reactionary, without jokes and jokes that gourmetize the world of pizza here and there. No, Orsini's is a pizza as it should and should be done. With selected flours, with various ingredients and combinations, but never too risky. Except that, unlike many others, this one is really good.

Bread and storm - Via Dè Calvi, 23

Good and refined bread (there are many and different, even the hemp one), but the queen of the oven is the pizza, a long thin and crunchy tongue in the classic way (margherita), but also with stewed endive, olives and cherry tomatoes.

Pizza 120 - Via di Acilia, 120

Alvaro Paganelli is one of those who lives for pizza. He does it, tells it, explains it, teaches it. But at Pizza120, above all, he makes it, and even gourmet: with courgette flowers and buffalo burrata with anchovies, for example. Organic and stone-ground flours, you can choose between spelled dough, enkir, kamut.

Delicious - Viale di Villa Pamphili, 214

There are pizzas that seem to talk to you, you haven't even put them in your mouth yet and they are already there to call you. Here, Signor Preli's pizza is of eloquent beauty, all reconfirmed on the palate. Also in the Amatriciana version.

Pizza and mortazza

A great classic that never sets, because the perfection of simplicity conquers everyone, there is little to do. The pink bee goes crazy all over Rome bringing true happiness to the palates: quality mortadella and white pizza from the best Capitoline ovens.

Pizzarium - Via della Meloria, 43

Here he is Gabriele Bonci again. Here in the pizza by the slice version and quick cooking. There is everything a fan of gourmet street food could wish for: a blend of flours studied by the Maestro, classic yet very tasty combinations, leavening that we don't even remember when it started.

Serenella - Via Salaria, 70

White, red, boscaiola or with potatoes. They do not shine by fantasy at Serenella, but we would like nothing more, after 72 hours of leavening, a remarkable softness and especially after a digestion from a glass of water.

Trapizzino P.le di Ponte Milvio, 13

The pizza that meets the classics of Roman cuisine. Up to here, already seen. But Trapizzino's idea is to blend them, contaminate them, make them marry to the sound of sauce and intrinsic shoe. Stefano Callegari's idea is as simple as it is brilliant: try it with meatballs or chicken cacciatore, then we'll talk about it.

Zaza - Piazza Sant’Eustachio, 49

Roman pizza just as it should be. Add a pinch of organic and we are on horseback. The classic version of white pizza is crunchy at the right point, and considering that here we are in the middle of the tourist restaurants, it seems almost a miracle.

BREAD - SANDWICHES

Box 102 Triumphal Market - Via Doria, 3

There is Arsenio, there is Ivo and then there is the porchetta. All three come from Ariccia, to the great joy of the Romans who, inside the Triumphal Market, indulge in a gourmet and, at the same time, substantial break. The cazzottino (well-cooked and crunchy loaf) with the pride of Ariccia PGI is absolutely unmissable.

Bonci bakery - Via Trionfale, 36

Does it need any introduction? Mister Bonci makes bread, and this could already be enough. But in addition to bread (with the P), at the counter you can indulge yourself with pizzas, focaccia, tasty things that change often, and even desserts. And bread, of course, can be stuffed with practically anything you can think of.

The Baguetteria - Via G. Castellini, 20

"Damn French", some would say. In this case, however, they are to be blessed: they and the baguette which lends itself to the most imaginative declinations where DOP and IGP words are wasted. All selected ingredients, not only Italian (Scottish salmon that meets French brie that meets “home-grown” rocket) for this franchise that everyone likes. Even in New York.

From Antò - Via della Madonna dei Monti, 16

A myriad of good things that will make you lose control. The logical thread is that of Tuscan, Ligurian and even Sardinian specialties, but the true philosophy of Antò is poor and "ancient" food: stuffed carasau bread, farinate that become double and filled with creamed cod. Focaccia di Recco: do I need to say more?

Dar Ciriola - Via Pausania, 2

There are two in town, and in both you will find no tourist translations of faded sandwiches, but Roman-style nicknames (from “er burino” to “er vorpe”) for stuffed ciriole. Typical bread "der popolo romano" filled with simple ingredients, without abstruse combinations, but with lots to chew on.

The Campo de 'Fiori oven - Piazza Campo dè Fiori, 22

In the square (and far beyond) it is a sacred monster of the world of street food, to which it contributes with its white pizza which, over the years, has become a real institution in the field. Let's say, for the record, that even the red pizza gets along very well, like many other bakery products made with craftsmanship.

Bite & go - Testaccio market, via Franklin

Do it yourself: without reinforcement (in the take-away trays), or in the sandwich. The important thing is that you can indulge yourself with a myriad of good things that take the most diverse forms of Roman-style tripe sandwich, Roman-style artichoke sandwich and pecorino flakes, lamb offal with artichokes. I don't know, you see!

Mr Doyle - Via Massaciuccoli, 66

Yes, you are in Rome, but you will feel like you are staying elsewhere: elsewhere similar to America. BBQ sauce goes wild, pulled pork reigns supreme. For the real daredevils there is also the killer version: the Fucking Doyle is a sandwich with Pork Belly (smoked pork belly), Tabasco, jalapeno, tomato, salad, gherkins. As a very fearless cowboy.

Nanù - Via Varrone, 2

Healthy street food: yes-can-do! Few stools and prevailing “green”: Alessandro and Michela, in their little kingdom, serve salads to be composed as they like, fruit extracts and detox juices. The real host, however, is the bagel in different versions. There is even the one with pastrami, but for the vegetarian friend there are those with parmigiana, caprese, caponata or falafel.

Divine Sandwich - Via dei Gracchi, 11

It starts with the bread: crunchy and tasty. We move on to the more classic fillings (black pork cheek, mixed caciotta, dried tomatoes in oil, chilli jam) and then to the more courageous ones (bottarga, sautéed chicory, mozzarella). And then you will want more.

Pianostrada - Vicolo del Cedro, 26

Four women are the soul of this restaurant in Trastevere that is often taken by storm. It may be that everyone looks like friends, that the air is good, or maybe it will be for the Baccaburger, a soft cuttlefish ink sandwich with codfish burger. Let's say that stuffed focaccias could also play a role in all of this.

Que you I pose - Via di Ripetta, 40

Fish meets bread and it is immediately goodness. Here all the sandwiches are designed ad hoc and you just have to choose if you prefer Alaskan salmon, Ireland, Scotland or Canada, if you want anchovies from the Cantabrian and if you prefer sea urchin meat to take home or to eat. on site.

Ancient Roscioli oven - Via dei Chiavari, 34

A real institution in the city, a sacred monster that never disappoints. The pure and simple white pizza deserves in itself, imagine it with mortadella or some other more contemporary version. Nothing to do, do not miss a shot from Roscioli.

The Sandwicheria - Largo Nazareno, 16

Reading on the menu it seems to be back in the 80s: here the Italian sandwich has remained as it is, since the ingredients are of quality and the final product wins over. Artichoke cream, speck, brie, rocket, or maybe an old dear cream of truffle, provolone, cooked ham, lettuce.

Aunt Rosetta - Via Urbana, 54

Everyone knows the rosettes of Aunt Rosetta in Rome. In addition to being good for them, they have a stuffing of ingredients that would make anyone envious, or perhaps it would be better to say hungry. There is with chicken, green apple, endive, yogurt sauce and chives, or with tuna, robiole, capers, olives and aubergines. Ambè.

ON THREE (OR FOUR) WHEELS

Aperomeo

A Michelin star on two wheels: the step from Glass Hostaria to the trabiccolo on wheels, for chef Bowerman, was easy. The bread (in all its shapes and consistencies) is magically invigorated by the ingredients. Such as the pan bauletto with meatball in sauce: imagine it, then run to try it.

Bee Diogenes

The basis of everything is bread. But never a random bread, never: the starry share must be respected even on an Ape Car, it is clear. So, in addition to Romeo's bread (that of Cristina Bowerman and Fabio Spada, to understand) there are the expensive stuffings that they deserve even alone. One above all: salami, tomato mustard and pecorino cream.

Food Family

Itinerant Roman cuisine for this yellow and black buzzing Bee that brings around revisited Lazio food (carbonara and cheese and pepper included) for those who want burgers to be strange. There is, in fact, a version with porchetta d’Ariccia and chicory that is truly a fairy tale.

Ape Magna

A little bit of everything, to please everyone. And, in fact, the pair of brothers who first drive and then stir-fry on the red Bee does not disappoint: it is essential to test the classic of the classics: pizza with mortazza. Then, however, let your stomach happily migrate towards sandwiches, croquettes and supplì.

Mozao

Itinerant gnocchi and tigelle: for some it could be called paradise. Instead the bee (which has a name, and for everyone is "the Brown") splashes here and there throughout the capital, to spread its word of street food that is never patched up, indeed. There are gnocchi alla carbonara (with eggs and bacon), tigella zozzona (beaten lard from colonnata and flakes of parmesan) or the alluring with eggplant ratatouille, mint and mascarpone.

Straw & Berry

This Ape Car is monothematic: first of all it is sweet. And then it's all about strawberries. You would never believe how many things you can do with it: organic dark chocolate, fruit skewers in season, cheesecake and strawberry tiramisu and then even some savory additions, such as salads with pine nuts, songino and strawberries.

PIADINE

Kalamaro Piadinaro - Viale di Tratevere, 83

Imagine a nice fried calamari and prawns wrapped in a bag of flatbread which, when you reach the end, you can eat with the taste of "it's not over". This Romagna parenthesis in the capital is the temple of lard, classic dough and traditional piada, spelled and broken wheat.

Piadina Maioli - Eataly - Piazzale 12 October 1492

Fixed presence in Eataly throughout Italy, even in Rome one appreciates the pasta that melts in the mouth and the classic ingredients that make it a real off-site delight. Watercress isn't bad either, prices a bit high …

SWEETS

Dess'Art - Testaccio Market - Via Francklin

In the heart of the Testaccio market, there is a place that you might also like, if you are diehard of Sicilian cannoli. Here, in fact, you can find them for breakfast, lunch-dessert or snack, if you really make it a matter of life or death. In addition to cannoli, there are many other Sicilian sweets and sweets that deserve to come back a few more times.

SITTING OR TAKE AWAY

Hi Checca - Piazza di Firenze, 25

They say they do slow street food. We say that they make small wonders to be carried around in special glasses, so as to feed you with pleasure even while walking. The house dish is Checca, obviously, ditaloni rigati al dente, with vine tomatoes, buffalo mozzarella and basil. But don't forget the cicerchie cream!

Ciuri Ciuri - Via Leonina, 18

Ciuri di tutto l'annu … If you are a fan of Sicilian cuisine, you too will sing the hatred of this small island parenthesis in the capital. Sicilian cuisine at 360 degrees: from arancini to sfincione, from caponata to bucatini with sardines. Before closing the shop, give the cassatine, granita and almond sweets a chance too.

The roll - Via dei Gracchi, 28

Originally it was a butchery cum laude in rolls. Now that L’involtino has opened its second location, you can stop and eat or stock up on Sicilian dishes and take them home. Here too, the roll goes crazy: with many different meats, with fillings of all kinds, but also with swordfish. And then off to pasta alla Norma, and with a cannolo finish, what else?

Mariolina - Via Panisperna, 22

Take away or at the table: the formula doesn't really matter, if the ravioli you eat will win you over. In all likelihood, you will be very grateful to Marzia Greco after the ravioli with cod and potatoes with confit tomatoes, baked black olives and oregano, or those with anchovies, sheep's milk ricotta and mint with potatoes, shallots, chopped almonds and lemon zest.

San Bartolomeo Street Food - Via dei Parioli, 206

It starts with chicken and turkey farms outside the city. Then we move on to the Parioli Market where you can taste them in traditional and unexpected versions: first of all roast (which is the real pearl of the house), then the crispy wings with "real" ketchup and of course the chicken burger.

Flavors of Gaeta - Via Porta, 19

The salty pie typical of Gaeta has made its deserved victims also in Rome. Maybe in the version filled with cod and escarole it seems to have landed directly from paradise. The version with broccoli and Maranola sausage is just as wonderful.

FROM THE WORLD (ETHNIC)

Kalapa - Via Ascoli Piceno, 17

Take away or sit down, it doesn't matter: if you still look at Greek food with caution, this is the place for your conversion. The pita exists in the version with chicken, vegetarian or vegan, and then via moussaka, tzatziki, hummus, sweets with yogurt and phyllo dough. May the garlic be with you, brothers.

Kebab - Via Valenziani, 14

It is not the classic kiosk that you know well. Here you can book and taste Middle Eastern dishes sitting at your table. But, once inside, I challenge you not to choose the kebab, after having seen it in all its glory while it turns slow, slow and hypnotic. Sometimes it can also be found in fish: same care for spices and cooking.

FRIED

Freetto - Via Spaventa, 20

If you are not able to say no to fried food, of any kind, turn away from here. If, on the other hand, you want to have plenty of it and treat yourself to thrills in batter, don't be reticent and try a little bit of everything: stuffed olives, cod fillets, courgette flowers, arancini, paranza and battered vegetables. To name just a small part.

The fried de Sora Milvia - Via Cassia, 4

The Sora Milvia is a chic and substantial woman at the same time. Here, in the outdoor tables, the great panzerotto festival is consumed every day, which also includes supplì, croquettes, meatballs, mozzarella in a carriage and so on. The dessert is also themed (ravioli and fried cream).

Batter - Viale Gottardo, 39

From batter, needless to say, a puree of fried does not rise to anyone. The meatballs range from the boiled meat to the bechamel filling, then the polenta and the cream are fried, so as not to miss anything. Mostly organic ingredients and conscience is safe.

The Supplì - Via San Francesco a Ripa, 137

Other than making up for the phone: here with the "wires" you can get to Milan, in interurban. There is not much to say: they are made as all the supplì in the world would like to be. Crunchy on the outside, with a filling that greedy is an understatement. Arancine and croquettes, the cousins, on the second step of the podium.

Torture - Via dei Banchi Vecchi, 143

Arcangelo Dandini must have been a huge supplì fan if he decided to dedicate an entire venue to us. And he was not mistaken, since the Roman people appreciate and thank you. There are the classic streamers "on the phone", for example the carbonara version. A small matryoshka of Roman times.