The International Street Food Festival starts from Rome and will travel throughout Italy from February to December. This tried and tested event brings street food to the main Italian squares every year, which has a long tradition both in Italy and abroad, such as in New York with the hot dog carts, in Istanbul with the Kebab kiosks and in Paris the creperies on the boulevards, all symbolic places of Street Food.
In Italy, street food has a widespread regional diffusion from the wallet pizza of Naples to the piadina of Emilia Romagna, without forgetting the polenta with Arnad lard from the Valle d'Aosta, the Recco focaccia from Liguria and the pinzone of Ferrara, the Genoese farinata or panissa, in Emilia Romagna the piadina or fried dumpling swollen and golden dry and empty inside ready to be stuffed with salami and cheese, as an appetizer, snack or main course accompanied by a good glass of Lambrusco.
The Festival conceived by a Turin entrepreneur Alfredo Orofino was born from the idea of bringing to the squares, in the open air, the food that one generally has no way of eating at home, enjoying flavors of various nationalities, with the intention of making known all over Italy a new restaurant, a mobile restaurant, made only and exclusively with foods that focus on quality without neglecting good drinking, hospitality and the aggregation of cultures.
Protagonists are the raw materials that gave life to Italian street food (water, flour, oil and tomato) and to make them unforgettable, in single appointments, the expert preparations of over 30 chefs on the road. The event will be accompanied by an international proposal with products from Texan, Hispanic, Indian, Greek, Argentinian, Mexican, German, Balkan, Serbian, Australian and Turkish cuisine with the aim of giving an international overview.
We therefore start on 20 February from Rome for a four-day full immersion of street food in Piazza di Santa Maria Ausiliatrice, in the Tusculan district, then continue in 80 cities including Florence, Milan, Naples, Lecce, Cuneo, Alessandria, Ancona, Novara, Arezzo, Udine, Rieti.
Each stage will feature the Chefs on the road, who stubbornly and proudly defend their street food. Restaurants on wheels that tour Italy and offer new gastronomic delicacies, in the name of quality and made with extreme professionalism.
The chefs knead, fry, boil, bake and roast as if they were within the walls of their original laboratories, thus unchanged the passion for good food and the quality of the result. There are also stands dedicated to craft beer from microbreweries from Italy and the world, and live events and shows are also planned every evening.
