Panzerotti

IMG_3184The Italian Pasty

How amazing would be to find a place on the street, while you walk, selling hot and tasty Panzerotti like how normally would happened around Italian streets? A smaller version of a calzone, but produced with a softer dough, filled with fresh regional ingredients and slowly deep fried. Native to Puglia Panzerotti is the most popular Italian street food only second to pizza.

A stuffed, half moon-shaped pastry that’s similar to a small calzone, but with softer dough. It’s generally filled with a a variety of fresh ingredients and a combination of cheeses and tomato, then fried until it’s crisp and slightly flaky on the outside. The result is a pillowy, cheesy parcel that’s kind of like the Platonic ideal of a Hot Pocket.

Nothing beats eating it off a napkin, on the street, fresh from the fryer.

 

Arancini

IMG_0110The famous rice balls

An Italian classic street food dish known as Arancini (“little oranges” in Italian).

These golden, deep-fried rice balls are such a treat fresh off the stove, stuffed with glorious gooey mozzarella. Though the delicacy originated in Sicily in the 10th century as a great way to use the leftover risotto, it’s since grown into one of the country’s most popular street foods with “cousins” all over the country, like the suppli in Rome and the pall’e riso in Naples.

Arancini are now a tasty snack or starter very popular in any Italian party. Crispy on the outside and creamy on the inside, filled with cheese, peas and sometimes bolognese, they are very similar to a croquette.

Children and adults absolutely adore these cheesy rice balls.

 

Polenta Bites

dsc_0507Crispy outside, soft inside.

Polenta chips are the perfect alternative to potato chips and are wonderfully tasty with a crispy outside and fluffy inside. A traditional Milanese peasant food, Polenta is made from ground cornmeal. Traditionally, Polenta is considered a replacement for bread during a meal, or instead of the pasta course, served usually with butter, cheese and sage or as a side dish to regional meat dishes such as ossobuco, waterfowl and fish.

A contemporary use of Polenta, especially among the ‘cool bars’ in Milan as an aperitivo is to cut it in different shapes and deep fried to they get crispy. Beautifully covered of a layer of salt, herbs and spices those polenta sticks a great accompaniment to almost anything. You can have them with different kind of salsa, yoghurt sauce or chilli.

They taste delicious and are satisfyingly scrumptious.

 

Ciao!

We love to give you a rich and genuine Italian experience without the fuss and fast. We take inspiration from the authentic tastes and street dishes of Italy, combined with traditional, regional recipes and bring them to you.
Food is only as good as the ingredients in it, which is why all the produce we use is fresh and accurately sourced. The proof is in the eating.
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