Rome’s rapidly growing trend, “lo street food”, seems unstoppable. It doesn’t equal with the food trucks or the slices of pizza. We are speaking about those simple, delicious, (relatively) inexpensive and portable snacks that takeaways, cafes and restaurants offer.
Let’s see them piece by piece:
Suppli consisting of a ball of rice (generally risotto) with tomato sauce and raw egg, typical of Roman cuisine. Originally, they were filled with chicken giblets, mincemeat or provatura, now also with a piece of mozzarella; the whole morsel is soaked in egg and coated with bread crumbs and then fried (usually deep-fried). The supplì can be also prepared without tomato sauce (Suppli’ in bianco).
Recommended supplì places:
La Casa del Supplì – Piazza Rei di Roma 20.
I Supplì – Via San Francesco a Ripa 137.
Supplìzo – Via dei Banchi Vecchi 143.
(source of the photo: upgoeventi.it)
The name trapizzino is a play on words, combining tramezzino (a triangular sandwich served in cafes) and pizza. Unlike the calzone or calzoncino, the bread for a trapizzino is baked separately, then stuffed with the requested filling to order. The fillings are mainly rooted in the Roman classics, but the concept takes cues from other Italian cities where street food culture is strong.
Recommended trapizzino places:
Trapizzino Testaccio – Via Giovanni Branca 88.
Trapizzino Ponte Milvio – Piazzale Ponte Milvio 13.
00100 Pizza – Via Giovani Branca 88.
(source of the photo: theguardian.com)
Locals flock to this Roman culinary institution for its star dish, filetti di baccala’. These flaky salt cod fillets are dipped in egg battered, fried, and wrapped to go in paper cones (don’t even think of using a knife and a fork).
Recommended baccalà places:
Rosticcerì – Corso Rinascimento 83/85.
Filetti di Baccala – Largo dei Librari 88.
Pizzeria Formula 1 – Via degli Equi 13.
(source of the photo: katieparla.com)
The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministero delle Politiche Agricole, Alimentari e Forestali as a prodotto agroalimentare tradizionale (“traditional agricultural-alimentary product”, one of a list of traditional Italian foods held to have cultural relevance).
Recommended panino porchetta places:
Er Buchetto – Via del Viminale 2F
Paninoteca Orfeo-Il Re della Notte – Via Tiburtina 190.
Paninoteca Slurp – Via degli Scipioni 62.
(source of the photo: tipicamente.it)
Buon appetito! 🙂