Lazio Street Food

5 dishes in Italy

5 street foods from Lazio, Italy: Suppli, Trapizzino, Pizza al Taglio, Maritozzo and Carciofo alla Giudia. Each one has its own page with the story behind it and what to look for.

Street foods of Lazio

Street Fryer · Fried Rice Croquette Suppli Bite into one and pull the center apart — a stretch of melted mozzarella pulls into strings, which is why Romans nicknamed the classic version… Suppli are oval croquettes of tomato-sauced rice wrapped around a core of mozzarella, breaded and deep-fried until the shell turns deep golden and crackling. Rome's fry shops and pizzerias… Modern Street Classic · Stuffed Pizza Pocket Trapizzino It was invented in 2008 by a single Roman pizzaiolo, Stefano Callegari, making it one of the few Italian street foods with a known birth year and… A trapizzino is a triangular pocket of soft, airy pizza bianca dough, sliced open and stuffed with slow-cooked Roman dishes like braised oxtail (coda alla vaccinara), chicken cacciatora… Bakery Window · Pizza by the Slice Pizza al Taglio It's baked in long rectangular trays and sold by weight, not by the slice, so a Roman order is literally however many grams you point at and ask for. Pizza al taglio is baked in large rectangular trays with a thicker, airier crust than Neapolitan pizza, topped with anything from simple olive oil and salt (pizza bianca) to potatoes or… Café Counter · Cream-Filled Sweet Bun Maritozzo By old Roman custom, young men gave their sweethearts a maritozzo on the first Friday of March, sometimes with a ring or small gift hidden in the… A maritozzo is a soft, slightly sweet yeasted bun, split and generously filled with billows of freshly whipped cream. Rome's cafés and bakeries serve them for breakfast, piled high behind… Roman Ghetto Fry Shop · Jewish-Roman Fried Artichoke Carciofo alla Giudia The whole artichoke is fried twice at different temperatures until the outer leaves splay open and turn as crisp and shatterable as dried flower… Carciofo alla giudia takes a whole Romanesco artichoke, trims and flattens it, then deep-fries it twice until the outer leaves crisp into golden petals while the heart stays tender. Fry…

More of Italy

• Lombardia4
• Toscana4
• Campania4
• Sicilia4
• Veneto5
• Emilia-Romagna4
• Piemonte4
• Puglia4
• Liguria4
• Trentino-Alto Adige4
• Friuli-Venezia Giulia4
• Marche4
• Umbria4
• Abruzzo4
• Calabria4
• Basilicata3
• Sardegna4