Street Food Recipes

A naturally vegan, gluten-free savory pancake made from chickpea flour, water, and olive oil. Crispy on the edges and custardy in the center.

Little clouds of savory, yeasted dough, often studded with anchovies, capers, or seaweed, deep-fried until puffed and golden.

A thick, incredibly soft and airy flatbread from Bari, characterized by boiled potatoes mixed into the dough, topped simply with cherry tomatoes and olives.

The beloved flatbread of Emilia-Romagna. A thin, warm, slightly flaky griddle bread, traditionally filled with squacquerone cheese, prosciutto, and arugula.

Fried pizza pockets from Puglia. Soft, yeasted dough stuffed with a classic filling of crushed tomatoes, mozzarella, and oregano, sealed and deep-fried.

Rome's answer to Arancini. Oblong croquettes of tomato and meat risotto, stuffed with mozzarella that strings out like a telephone cord when pulled apart.

Iconic Sicilian street food. Saffron-infused risotto shaped into balls, stuffed with ragù and mozzarella, breaded, and deep-fried until golden and crispy.

Iconic Roman street food. Oblong fried croquettes made of tomato and meat ragù risotto, featuring a molten core of mozzarella that stretches like a telephone cord when bitten.

A soft, warm, unleavened Italian flatbread from Emilia-Romagna, folded in half and filled with cured meats, soft cheeses, and greens.