Street Food: a "civilized" and exciting tile in Ravarino

In Ravarino (MO) the best Street Food by Chef of this year. The Gambero Rosso Guide draws up a map of 600 restaurants and food trucks scattered throughout the peninsula. Innovative proposals from a tradition that can give interesting ideas to even the most famous restaurants

Street Food, after the official consecration of René Redzepi, the great, great Chef of Noma in Copenhagen who opened a wine bar where serves cheeseburgers and snacks, while awaiting the reopening of its noble restaurant, it can become a source of inspiration for a restaurant that is open to novelty and diversification.

Of course, the future of Noma, when it resumes its starred journey, will once again be that of a world cathedral of the highest cuisine. But in the meantime Redzepi has thrown his stone into the pond. “Right now, thanks to the easing of measures to contain the health emergency in Denmark, we are eager to connect with our community and celebrate summer in the best (and safest) way possible,” he said in the last few days and thus his open-air burger bar was launched, in the gardens overlooking the lake: 65 seats, from Thursday to Sunday, from 13 pm to 21 pm. You don't need to book, you sit down and you can order two burgers at cost 17 euros, the cheeseburger - with beef (fed on ground grass three times a day) and organic onions and a vegetarian burger.

«We don't want to change our way of cooking, our approach to creativity and our being "avant-garde" - said Noma head chef Riccardo Canella in an interview with Vanity Fair - We will continue to do everything we have always done. We just have to understand, however, that in the coming months, our clientele will change a bit. It is possible that for the next year people will move a lot mand no. Having a foreign clientele was a natural process for Noma, certainly not dictated by the fact that we decided to snub everything else. However, at this moment, we have to go back starting from what is next to us and from our community".

Words that should make you think at a time when so many certainties are being questioned. Meanwhile, here in Italy, without reaching the stratospheric levels of Noma, we can look with interest at the world of Street Food which has a long, historic and deeply rooted tradition in our country, seeking pleasure in the convivial beauty of a piadina or a sandwich, from perhaps consume while walking in the open air.

And help to enter this fascinating world of gastronomic diversity comes to us from the sixth edition of the Gambero Rosso Street Food guide: over 600 addresses with itineraries dedicated to the most popular specialties in various Italian regions: from Apulian to Genoese focaccia, from Venetian bacari to Palermitan stigghiolari. A reasoned guide through traditional street food, international contaminations and new adventures of great prêt-à-porter cuisine, in which the chefs delight in mouth-watering take-away preparations. And in addition also the food trucks, itinerant food administration businesses: in a complicated year like this, in which festivals and events have had a major setback, many have been able to reinvent themselves through take-away and delivery.

The Palme d'Or this year for the Street Food da Chef goes to Il Grano di Pepe in Ravarino (MO) in via Roma, 178. Rino Duca wanted to revisit a typical Street Food dish in an original way with “1983, Cronaca di un'estate”. Original title for a preparation which, however, is permeated with great civil value.

It is the reinterpretation of the classic "coppo" of fried food, created a few years ago in memory of the judge Rocco Chinnici, victim of the mafia, from Palermo like the chef. The first page of a newspaper that came out the day after the assassination is imprinted in cuttlefish ink on the rice paper cone. Inside sardines, cuttlefish, barbecued prawns, mint, crunchy vegetables, ink and cuttlefish liver. "Good and exciting", is the comment of Gambero Rosso.

You don't get to Grano di Pepe by chance, it is off the usual gastronomic itineraries, the restaurant offers a cuisine in balance between research and experimentation that highlights the natural characteristics of the raw material. Rino Duca's cuisine is strongly linked to a relationship of belonging with Sicily, a cuisine that begins with the nose and the sight that has few boundaries and free spaces for a young person hungry for curiosity. Today, the years of study, research and experimentation are combined with a recovered love for his origins, his flavors and his land.

Another special award went to CiVà – Vagabond food in Campania Circus atmospheres, for the "manic selection of products from Cilento and Vallo di Diano, fresh, pop and fun cuisine, as befits the street. This colorful food truck, managed by the LiLo team of Sala Consilina and the I Segreti di Diano di Teggiano farm, is truly a "territorial cuisine on the move".

And for those traveling this summer or for those who want to try impromptu street cuisine and savor new proposals, here is thelist of winners of this year's edition of the Gambero Rosso Street Food Guide region by region:

VALLE D'AOSTA

Aosta: Baguettes and bubbles

PIEDMONT

Turin: Mu bao

LIGURIA

Genoa: Marine sandwich

LOMBARDY

Milan: Torcinelli Brothers

VENETO

Venice: Estro – wine and cuisine

TRENTINO ALTO ADIGE

Trento: Modern bakery