Tag: street

Street food all'abruzzese: between tradition and experimentation – Italian Cuisine

In Abruzzo, street food is an ancient tradition that was born with the transhumance of shepherds. Today street food has evolved into a refined meal thanks to the experimentation work of young local chefs. Let's get to know their specialties

Not only roasted kebabs and frying parcels to be tasted in the village festivals or on the Adriatic promenade. Street food in Abruzzo sauce is conquering emerging chefs which, starting from raw materials typical of the region, offer intriguing and innovative walking delicacies.

From the Gran Sasso of Teramo to the Alto Sangro of L'Aquila

Part of the excellence of the territory and the evolution of tradition, Manuel Di Stefano, 28, important experiences in Venice and abroad, which he opened with his brother Alexander the restaurant at zero kilometer The drop near the Isola del Gran Sasso. "In Abruzzo, street food has always existed because it was born with the transhumance of the shepherds. Inspired by the teachings of my grandmother Letterina who gave me the passion for the herbs of the field, I created a sandwich stuffed with sheep in the callara, "explains Manuel Di Stefano, who grows Solina wheat not far from his local. "It is a kind of rosette, but more compact, made from a mixture of Solina type 3 flour, salt, fresh yeast and water. I leave to macerate the leg of sheep, meat usually not very tender, one night in wine with fresh herbs, mince and fry the smells in which I brown the morsels and cook for a few hours before adding the tomato into pieces and reduce the sauce .

In the charming village of Pescocostanzo, which can be reached through the Valico della Forchetta, the chef Concezio Gizzi of the restaurant La Corniola for its street food, it's all about high quality cheese: pecorino di Pescocostanzo. "I choose a sweet pecorino from small local producers, aged about six months. The cut into wedges the thickness of a centimeter that I immerse in the tempura made with flour and water left to rest in the fridge. Finally fry in plenty of hot oil, let it drain and place the cheese in a paper cone with a thread of cooked must , says Gizzi that warms the heart and the palate of tourists after a day on the ski slopes.

Sea lures in winter

In coastal resorts, the bag of cod and fried squid, typical beach street food, has been joined by refined recipes inspired by fusion. But always with typical regional ingredients. Born from a desire for conviviality and sharing the recipe of the Bowl of anchovies in tempura with sweet and sour sauce of red onions signed by Fabrizio Sacco, an engineer in the kitchen, formerly a pupil of the Niko Romito Academy and today the soul of LOASI of Silvi Marina, a suggestive location on the dunes designed by the talented designer Sabina De Deo. "I like to capture the customer's attention, even from the visual point of view," explains Sacco. "I then approached a poor fish like anchovies to the color note of the red onion, with a sweetish taste. Once the anchovies are clean, prepare the tempura by combining the egg, the cold water and the sifted flour. For the sauce, mix onions, water, white vinegar and sugar. I cook for about an hour on medium heat and work the mixture with the mixer adding the cooking water .

From the Teramo coast to the beach of Pescara center: here the whimsical self-taught chef Mauro Del Pizzo, of the restaurant EMME at the Salus hotel, he experiments with a sort of "fish roast" that he has baptized Tuna with a stick coated in cooked must. «A recipe that brings together three flavors: the Adriatic red tuna, the Torano cheek, sweet and aged, and our classic cooked must which, in reality, I had bought to make a dessert and then I used it on fish, explains Del Pizzo, in whose dishes the "kitchen of memory" transmitted by the mother is strongly rooted. «I get the tuna cubes one and a half centimeter each side, I shape the slices of bacon and I compose the stick alternating them. Separately, I prepare the sauce with egg, oil, desalted capers, anchovies in oil, parsley and celery leaves. For the lacquering, reduce the must to a high heat until obtaining a glaze equal to 10 percent of the initial weight. Lacco the stick of tuna, caramel all grilled and served in a paper bag. This is my way of carrying the sea in my hands ".

Text by Antonia Matarrese

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Jerusalem and the festival that moves between street food and gourmet dishes – Italian Cuisine

The chefs, the dishes and the culinary proposals of a sacred and enjoyable city at the same time, to be discovered bite after bite with OpenRestaurants Jerusalem 2018

The third edition of the festival OpenRestaurants Jerusalem lights up the city with fragrances, suggestions and meetings. It's time to spread thegastronomic soul of Jerusalem, open the doors of the restaurants and eat on the streets.

Traditional dishes like humus, pita. falafel, borekas and challah bread, but also to immerse yourself in the most contemporary proposals and tastings of haute cuisine. The eclectic attitude of Jerusalem is perfect to unveil the secrets of Middle Eastern cuisine and its suggestions, but also to invite the general public to discover the coolest soul of a city that experiments, moves and … eats.

The appointment

OpenRestaurants Jerusalem 2018 started the November 13 and will continue to animate Jerusalem until 17. Thousands of visitors they will taste the best proposals of restaurants such as Machneyuda Group, Adom, Jacko Street, Eucalyptus, Dwiny Pita Bar, David Laor's Pastry Shop, Rama's Kitchen, Cafe Asia, wine bar – Primitivo, R & R Dinner, Casino de Paris and Mamilla Hotel. But also cooking lessons, food technology, tastings it's a busy schedule of events that promote the meeting between cuisine, culture, art and innovation. A women's project promoted by a group of ultra-orthodox women, children's workshops based on fairy tales, films and workshops.
What better opportunity to visit the city?

How to eat street food without getting fat: expert advice

Sometimes even those who are on a diet and attentive to the line can give themselves a bite to street food. With some tricks however. Here are the advice of the nutritionist

The street food attracts more and more fans and gourmets and, as revealed by an investigation conducted by Coldiretti / IXè, one in two Italians eats it. Panelle, arancine, fried pizza, arrosticini, kebabs and other specialties, besides being good to taste, are fast and cheap solutions, especially for those who do not have time to cook or are around for work or holiday. They are, in fact, practical to eat and have very low costs. But street food is it good for those who are attentive to the line and to health? Let's clarify with the help of the doctor Federica Piccolino, nutritionist biologist.

Does street food make you fat or not?

"Street food is certainly very convenient and can be a valid alternative for those who do not have much time to eat. Unfortunately, however, most of the food we have available is highly caloric and strongly unbalanced towards fatsExplains the nutritionist. "If you follow a healthy and balanced diet, street food consumed in moderation and occasionally it can represent the gratifying exception. If consumed routinely, however, it is likely to be a problem for the line. For example, a simple one piadina with raw ham, has a higher caloric intake compared to the classic pasta dish: in fact, it provides about 600 kilocalories. The advice for not quarreling with the scales is not to exceed the street food and to limit the consumption to one or two times a month ".

How to choose it quality

"To make choices that are as close as possible to health, you need to be very careful to the ingredients and the cooking method. Fried foods, sauces, and very fatty meat, even if prepared with quality raw materials, are not a healthy solution. A sandwich perhaps integral or 5 cereals with vegetables and lean protein sources it can instead be an excellent fast and healthy alternative .

What to order

«When choosing street food it is important to read the ingredients, which must be exposed by law, and follow some simple rules: the fresh bread it is certainly preferable to bread in a sandwich box and sandwiches. The use of fresh vegetables it is absolutely not to be underestimated with respect to the pickles. Attention, moreover, to cooking: for example an excessive roasting of bread can lead to the formation of acrylamide, a carcinogen that can damage DNA ".

What to avoid

"When we think of the most negative aspects of street food, they immediately come to mind burgers, hot dogs and kebabs. In reality, even if they are very tasty, they are rich in saturated fats and salt, which are consumed in excess of line and health enemies. But even if we stay in Italy we must be very careful about what we choose to eat on the street: the most classic supplì or arancini, a slice of fried pizza, a sandwich with porchetta or a "cuoppo" of fried fish in fact they are all accumulated from a very high caloric level and a strong intake of fats, cholesterol and salt. These are foods that are absolutely not to be banned, but must be consumed in moderation and always within a balanced and varied diet .

Which dishes to prefer

"In order not to burden too much on the line, the choice could fall for example on takeaway salads, which also include the inclusion of cereals (type cous cous or quinoa), or on one wholemeal sandwich with vegetables and tuna or, again, on a slice of pizza margherita.

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When to eat it

"The advice is not to overdo it too much with street food, even if quality, especially because eating in a short time is never ideal for digestion and to have a sense of constant satiety that helps us not to spizzicare over the arc of day. If you could opt for one of the healthier alternatives, let's say that once or twice a week it could be a good compromise, always remembering to balance well the other main meal of the day with vegetables and fats of good quality, while once or twice a month the most greedy and tasty foods advises the expert.

Better for lunch or dinner?

«In general it is preferable to opt for street food at lunch, as the necessary digestion time is generally longer. Also, lets balance the macro and the micronutrients well more lacking with dinner, a meal in which we generally have more time to cook and eat. Physical activity and movement, moreover, it allows to dispose of excess calories more easily .

The extra tip: rebalance the other meals of the day

"Balancing other meals is very important because it allows you to keep it anyway healthy eating during the day, despite the hurdle. For example, if our street meal will be too unbalanced on carbohydrates (as with a sandwich or a slice of pizza) or on fat, it will be important to bring it to the table lean proteins and vegetables at the next meal. If you have opted for a crepe, instead, it is better not to overdo the sugars for the rest of the day ".

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