The tradition is ancient, the quality has largely been achieved along the way, its socio-cultural function has been re-evaluated in recent years: the Street Food in recent years it has become a real trend in constant growth. Growth both in numbers (Deloitte recorded a +21.3% for the whole sector last year) and in the qualitative offer. And allo Gambero Rosso street food for eight years he has dedicated a guide that tells the Italian street food through addresses, stories and the most typical dishes for both locals and tourists who want to enjoy a lunch break with a quick but quality snack. There Street Food Guide Gambero Rosso 2023 contains a new appendix dedicated exclusively to itinerant activities: food trucks, bees and street vendors. An edition that also goes to the discovery of the markets and opens up to extra content and insights into traditional specialties and recipes.
Talking about street food it is equivalent to talking about a new way of conceiving cooking, a sort of tasty alternative to the traditional one and to that of fast food. The food is prepared inside the food trucks or real kitchens on wheels: inside these small laboratories, delicacies are created that are all to be savoured. But talking about Street Food is also equivalent to opening a window on history
Its origins are in fact traced back to the Greek world and to ancient Rome when along the streets of the city, it was possible to find stalls full of food ready to be enjoyed at the moment or while walking.
Street food: an ancient phenomenon that has become a real trend
“The tradition of Italian street food is ancient – declares the President Paolo Cuccia – an offer that was created to satisfy the primary needs of travelers with essential and local products. This guide was created to highlight the homegrown quality alternatives compared to the homologation of international fast food.”
“Street food is a worldwide phenomenon, made up of contaminations and cultures that intersect each other and in which tradition and innovation blend into tasty creations – adds the CEO Luigi Salerno – The Italian street food is one of the assets of our food and wineia that for centuries has exalted the products and the traditional local recipes. In this guide we also give space to excellent “ethnic” places that deserve to be known.”
The 2023 edition of the Gambero Rosso Street Food Guide includes over 450 addresses and essentially traces a national map of italian street food. The novelty is an appendix dedicated to food trucks, which valiantly tour Italy between markets, deliveries and festivals, which are increasingly numerous. 20 new regional prize winners and a special Street Food award from Chef dedicated to the chef who has revisited a typical street food dish in an original way. For the realization of the Street Food Guide, Gambero Rosso was supported by Terre Margaritelli, an Umbrian company which since 1870 has linked its name and history to the nature of a region with a great environmental and artistic heritage, backed by a tradition rich in mysticism and sacredness.
Gambero Rosso 2023 Street Food Guide: all the winners
THE REGIONAL CHAMPIONS
VALLE D'AOSTA
Pasta Workshop | Aosta
AGENDA NEWS
Homeland – Peruvian Street Food | TURIN
LIGURIA
Biagio's hut | Recco [GE]
LOMBARDY
Snipers Sandwiches | Erbusco [BS]
VENETO
True Wine | VENICE
TRENTINO ALTO ADIGE
The Easy Workshop | Riva Del Garda [TN]
FRIULI VENEZIA GIULIA
Clai Buffet | Trieste
EMILIA ROMAGNA
Hello Kebabs | Bologna
TUSCANY
Brothers of the Sea | FLORENCE
MARCHE
Savory | PESARO
UMBRIA
Rebel | Assisi (PG)
LAZIO
JiaMo.Lab | Rome
ABRUZZO
+Tosto Gastro Bottega | Atri [TE]
MOLISE
Blanz Bakery | Isernia
CAMPANIA
Vomero fry shop | Naples
PUGLIA
Half Fifth Street Food | Lecce
BASILICATA
Casarsa – Pizzeria Lucana | Power
CALABRIA
Wild Calabrian Beasts | Montepaone [CZ]
SICILY
The Savocherie | Palermo
SARDINIA
Door 1918 | Cagliari
Street Food Award from Chef: the winner
Winner of the Street Food award from Chef è Marcello Trentino, of Casa Mago in Turin, a chef who has revisited a typical street food dish in an original way with Quesadillas Black Truffle & Honey.
“In the menu of the cocktail bar designed by Marcello Trentini – reads the guide – here is a madeleine like the memory of a typical Mexican street food, mixed with travels around the world and love for Argentinean empanadas. The shapes mix, the filling speaks of the Mediterranean, with buffalo mozzarella and Roman sheep's milk ricotta, while the truffle takes you home".
