Martina Lazzari July 4, 2023
“There is no love more sincere than the love of food,” said George Bernard Shaw. There is no longer any guessing truth, in fact food has been man’s staple and sustenance since ancient times, but more broadly it is a “means” of sharing and a “pretext” for meetings and socializing. From this point of view, it is not necessary to sit at the table for hours to complete this “greedy and appetizing” task; In fact, for the past few years, the hospitality sector in Italy has been completely overwhelmed (and angered) by the increasingly rampant culinary phenomenon street food (literally: street food). A “trick” to respond to the needs that today’s society “imposes” to eat simple and quick meals without necessarily renouncing the taste while moving from one place to another for business meetings or for pleasure.
A trend that is so widespread that it earned its “own national card” in the renowned food and wine magazine in 2013 of Red Shrimp.
Gambero Rosso street food guide
It was a great intuition to mark the fate of Gambero Rosso street food guide: The first edition quickly positioned itself as the privileged observer of a phenomenon on a very large scale, crossed by very different currents in form and content. Great chefs who have chosen to free themselves from the burden – especially the economic one – of leading a brigade to enjoy the freedom of a truck, young managers with a passion for cooking who focus on the kitchen sui generis have specialized, and in local markets making a great comeback, enlivened by the excellence of Italian and international cuisine, increasingly contaminated and open, and street food increasingly appreciated. But also urban areas of universities or large offices, which are populated at lunchtime by Apecars and colorful vehicles that bring Chinese dumplings, vegan sandwiches, smash burgers or refined Sicilian arancini to students and managers of all ages and backgrounds with a new canteen concept.
The reissue
These are the ingredients that make the 2024 edition much richer, just like the rampant street food phenomenon: 80 new reports of established establishments and food trucks, with 23 detailed pages, the historic markets, food courts, gourmet markets of the new generation and dedicated to others a large appendix on the subject of food trucks with more than 70 references. For a comprehensive, colorful and joyful depiction of the endless paths – it must be said – that know and can find good food and talent.
The “Road of Excellence” in the province of Rimini
To the “Street Excellences” of the region Emilia Romagnathe ancient “Pane di Romagna” was able to grab the prestigious gastronomic magazine “by the throat” and was recognized in eight establishments present in the province Riminithe coveted mention:
- wooden hut (from Le A. Beccadelli, 15 – Rimini)
A stone’s throw from Fellini Park is a delightful family-run seasonal kiosk where you can enjoy a handmade piadina as it should be, with carefully selected raw materials from local producers. The selection is varied: from cassone with sausage, mozzarella and potatoes to vegan dishes with spelled dough, from piadina with homemade porchetta and Gentilena salad to seafood with sardines from the Adriatic, radicchio and spring onions. There is no shortage of salads, desserts and ice cream
- Bar Ilde (Via Covignano, 245; Colle di Covignano – Rimini)
The “Baretto della Buona Piadina” is open seasonally and has existed since 1958 and delights residents and tourists of Rimini with the deliciousness of local street food. Ilde’s family runs this kiosk with great passion, with a pleasant location in the countryside, and prepares a well-prepared piadina, available in many variants, from “picantose” to “porchetto”, from “prosciutto” to “hamburger rose”. An example? Mc Ilde, with sausage, stewed onions, seasoned lettuce, tomatoes and ketchup. Don’t miss the cassoni with pumpkin or rosole. Very friendly service
- Ivo La Piada and the olive groves (from le Ivo Oliveti, 93 – Miramare)
Plenty of piadinas are on offer in this pleasant seasonal eatery in Miramare, not far from the train station and the beach, a good landing spot for a quality Romagna piadina. Great care in the selection of raw materials, visible both in the dough and in the fillings. Tastings include the Rimini with marinated sardines, arugula and fresh spring onions, the Andria with burrata, anchovies and cherry tomato confit, and for meat lovers the Ivo Burger with beef burger and Romagna pork, grain mustard, mozzarella and stewed onions. You can sit at the pleasant outdoor tables or take something to go
- From Lella (from le delle Rimembranze, 74/A; Loc. Bellariva – Rimini)
Quite a few visitors to Romagna have nostalgic dreams of biting into a properly prepared piada in winter. And often the longed-for piada is that of Lella, now a war machine with three offices in the Rimini area (the others are in Via Covignano, 96 and Lella al Mare, in p.le Kennedy, 2, with different eras). closed for public holidays in winter). Various types of dough are offered on the menu, from the classic puff pastry to Senatore Cappelli’s durum wheat dough. For the fillings, you can choose the classic combinations of cured meats and cheese (crudo and squacquerone, salami and pecorino di Pienza) or opt for cassoni and cassoni
- Nud and Crud (from Le Tiberio, 27 – Rimini)
Flag-bearer and pioneer of a modern way of understanding piada, the establishment is located in the heart of the city, in Borgo San Giuliano. Carefully selected companies in the procurement of the raw materials (listed in the menu), fantasy in the fillings, different types of dough offered, a menu
This also includes dishes from the kitchen, such as cappelletti in broth or schnitzel. There’s something for everyone at Piadas: PidGreek (chicken, lettuce, tomato, onion, tzatziki, fried potatoes); Spiny sardines, green radicchio, lettuce and spring onions; Vegetarian options include the piada all’olio with squacquerone di San Patrignano and arugula. Accompanied by wines, craft beers and spirits
- Bread, wine and bagino (via Dario Campana, 121 – Rimini)
The heart of the offer of this place are the high-quality hamburgers, which are prepared from local raw materials. However, there is no shortage of meat variations – as there is a family history with knowledge in the world of pork butchers – as well as piadine stuffed with cold cuts and cheese combinations, with homemade porchetta, with sausage and onions. Vegetarians won’t go hungry as the menu has several options including sandwiches and salads. Eat on site or order takeout or home delivery
- Salumarina (via L. Poletti, 6 – Rimini)
Sea salt meat is at the heart of the brand’s menu, in a number of variations: in mixed flavor platters or as a filling for wraps. Salmon bacon, swordfish and salmon mortadella, tuna sausage and blue marlin porchetta are some of the options to consider as a change from the classic dishes. Try the piadina all’olio with tuna sausage, onion jam and mixed salad or the one with cooked swordfish ham, artichokes, salad and house sauce. Goes well with a good selection of cocktails. Other headquarters in Riccione (in Via Virgilio, 28)
- ViaSaffi32 (via A. Saffi, 32 – Santarcangelo di Romagna)
Both souls of this house reflect the concern for good that characterizes every activity of the Maggioli family, from the tavern La Sangiovesa to the Tenuta Saiano farm. On the one hand, there is the shop where you can buy the house’s irresistible products, including compotes, jams, vermouth and liqueurs. On the other hand, the preparation of delicious focaccia and tigelle, the former well kneaded and the latter perfectly fragrant, both enriched with excellent fillings that enhance the winery’s cured meats and everything that comes from trusted suppliers. There are also delicious desserts, including Santarcangelo cream puffs with custard.