| Hi guys, welcome back to ItalianPod101.com. |
| My name is Desy. |
| Mi chiamo Desy. |
| And in this video, we're going to talk about Italy's street food. |
| cibo di strada in Italia |
| So this really depends on the region that you are in, |
| because we have many typical products that influence the street food, of course. |
| But there are also things that you can find anyway. |
| For example, of course, number one is pizza, pizza. |
| So when you go around, of course, you can find restaurants where you |
| sit and eat the proper pizza, like you know, the round one. |
| But we also have panetterie, panetterie. |
| So shops where you usually buy bread that also sell pizza al trancio, pizza al trancio. |
| Trancio is basically a slice. |
| But while the word used for slice is fetta, fetta, trancio is a square fetta. |
| So it's a squared pizza, meaning that this pizza is usually made inside a rectangular teglia. |
| And from that, then they take pieces out of it and they sell it. |
| So you can just take one and eat it in the street or also stay there. |
| But anyway, it's considered street food. |
| You either get the margherita, which is the classic one, or farcita, pizza farcita. |
| Means that it has another condiment, another ingredient with that or even more than one. |
| But either way, that defines the price range. |
| Because let's say that margherita is the cheapest one and then farcita |
| is a bit more expensive depending on what you have on top. |
| Number two, we have focaccia, focaccia, which is the one similar to pizza. |
| But it's actually without anything on top. |
| It's just like bread in between, let's say bread and pizza. |
| It originated in Liguria, Liguria. |
| Especially there is a famous one, which is La Focaccia di Recco, |
| a place in Liguria which has cheese inside. |
| Not on top, but inside. |
| It's usually just made with oil and salt. |
| This is also sold in panetterie or especially focaccerie, |
| which usually also have pizza, by the way. |
| Number three, another savory street food which is similar to pizza and focaccia |
| is farinata, farinata, which is sometimes used as an appetizer |
| in restaurants before the actual pizza. |
| Farinata is made of chickpea flour and water and oil. |
| And that's it, and a bit of salt, of course. |
| But then it's served usually with pepper on top, pepe, pepe. |
| It can be translated into flat bread, I'd say. |
| It's really interesting, the history behind this, |
| because the legend says that when sailors were coming back to Genoa |
| and they didn't have that much food on the ship anymore, |
| but then there was a storm. |
| So the things that they had actually fell on the floor |
| and they had the ingredients basically of farinata. |
| So they didn't want to waste them because that was the only food they had. |
| So they just let it dry, like in the sun. |
| And then farinata came out of this flour and water. |
| Salty water that was, of course, from the storm and oil. |
| So that's how the legend says that farinata was born. |
| Number four, we have panino, panino, which is like small bread, so a sandwich. |
| But the street food is famous for its paninaro, |
| which is the food truck where you go and get your panino, usually late at night. |
| Because a panino, you can always get that in a bar during the day and by bar, |
| as you may have noticed already, I don't mean the one where you find alcohol, |
| but just, you know, a diner. |
| And then at night, so when bars are closed, actually, |
| these food trucks come up here and there. |
| So you can find a panino even in the middle of the night. |
| Here, too, it really depends on which city you're in, which region. |
| Because, for example, in Tuscany, the most famous one is Lampredotto, |
| Lampredotto, made out of one of the four stomachs of cows. |
| Yes, I know. |
| And also in Sicily, you can find it with milza, which is the spleen. |
| Don't judge, just try. |
| Number five, arancino, arancino. |
| Now, before you get mad, I know, and if you don't, I'm telling you, |
| that there is actually a conflict in what is supposed to be called this rice bowl, |
| okay, which has ragu inside or other things like ham and cheese. |
| And then it's fried, like deep fried in oil. |
| But in some parts of Sicily, which is the region where this street food comes from, |
| they're called arancino, while arancina in some others. |
| Actually, arancino in Catania and arancina in Palermo. |
| And then in the rest of Italy, you can find both of them. |
| I mean, it's still the same thing. |
| It's just a different way to call it. |
| Still, it's really good, in my opinion. |
| Number six, piadina, piadina. |
| Also called piada, piada. |
| Typical of Emilia Romagna region, so center of Italy. |
| It's again here flatbread or what you find in a wrap. |
| I mean, the outside of the wrap, because inside here, it's not really wrapped. |
| It's just like half on top, one part on top of the other, |
| because it's round in the beginning, but then they just fold it. |
| And inside, you can find salumi, so everything that is like ham, salame, |
| or porchetta, roasted pork, and formaggi, so cheese. |
| For example, really typical of Regione Emilia Romagna is squacquerone. |
| I know, I really like the name as well. |
| Which is a creamy cheese that you can put on it, but on other things as well, of course. |
| And then you can have what you like the most. |
| For example, even vegetables, if you like. |
| Like verdure grigliate, verdure grigliate, gelato, gelato. |
| I know that you may be tempted in calling it ice cream, and that's it, |
| but nowadays I can see that there's a difference between gelato, |
| as you would say in English, and ice cream. |
| So gelato is the creamy one that you're supposed to produce day by day. |
| So it's not the one that you can find inside plastic at the supermarket, you know. |
| It's supposed to be the one that you go and buy, actually that you eat on the spot, |
| or that you can just get as take-out. |
| When you eat it on the spot, you can choose between cono, so the cone, |
| which could be made of waffer or biscuits, so biscotto, or la coppetta, |
| which is a small cup, coppetta, that you eat like with a spoon, cucchiaino. |
| And there you can choose for both of them, if you want it of two flavors, |
| so due gusti, tre gusti, and so on. |
| And if you want whipped cream on top, so panna montata, panna montata. |
| Similar to gelato, there's also the ghiacciolo, the ice stick, ice cold. |
| This also comes from Sicily, and it's what you would call shaved ice, |
| but it's not just that, okay. |
| So it's made of ice, so water, sugar, zucchero, and then they add the flavor |
| that it's supposed to be, it could be fruity, but one of the most famous is almonds, |
| so mandorle, mandorle, or gelso, gelso, mulberry, gelso. |
| This one in the north, you can just get it like on the street, |
| like take away and you eat it in the street, |
| but especially in the south, it's something that you can eat while you're seated as well, |
| and you get it with a brioche called brioche, |
| and so you just eat it with the sweet bread, let's say, and panna as well, if you'd like. |
| So as granita is typical of summer, calda rosta is typical of winter, |
| actually autumn, I'd say more than winter, and especially in the north of Italy, |
| because it's roasted chestnuts, calda rosta. |
| So le castagne, chestnuts, castagne, roasted, that you have to peel, you know. |
| Inside, you may find a verme, verme, which is a worm, when they're not good to eat, |
| but not always, of course. |
| Number 10, least but not last, cuoppo, cuoppo. |
| This is actually not an Italian standard word, because it's from Naples, so it's in dialect, |
| and it means paper cup, actually, it's a paper cone, even better, |
| and it's where you put inside fried fish, not only fish, fried food in general, |
| but in this case it's with fried fish, and you can find it in other regions as well, |
| of course, like in Liguria again, or everywhere that there is the sea, if it's with fish. |
| So a lot of places use the word cuoppo as well, otherwise it's cono di fritto or cono di frittura, |
| so fried cone, where of course it's not the cone that it's fried, but what's inside, |
| and yeah, it's really good. |
| Of course, there's so much more about street food in Italy, |
| and it really depends on where you go, so my suggestion is just to go everywhere and try |
| everything, but if you cannot do that, start with the 10 I just suggested you, |
| and let me know what you think of them. |
| Go on ItalianPod101.com to sign up for your free lifetime account |
| to learn Italian in the easiest, fastest, and most fun way possible. |
| Thank you for watching, I'll see you soon, bye bye, ciao ciao! |
Comments
Hide