Focaccia

Originated at the times of Etruscans or Ancient Greeks, Focaccia is a traditional street food of Liguria region, in Northern Italy. It consists of a yeasted flat oven-baked bread with crisp crust, which is flavored with extra virgin olive oil and sea salt. 

Focaccia can either be eaten plain or stuffed with different toppings such as herbs, vegetables and cheeses, depending on the regional version. Among the most famous versions is Focaccia di Recco, a very thin sheet of dough stuffed with fresh crescenza cheese. 

It is usually served as a side dish or as an appetizer to accompany cold cuts and sauces and can also be eaten freshly baked as a snack or sandwich. 

Piadina Romagnola

Originally from Emilia-Romagna region, Piadina is a yeast free flatbread sandwich filled with a wide variety of ingredients. Among the most popular ones are sliced tomatoes, fresh lettuce, mozzarella cheese and ham. Piadina also goes very well with Nutella and jam for a sweeter version.

Very fast and easy to prepare, Piadina is one of the most delicious street food of the region.

Arancine

Arancine or “little oranges” are a typical savory dish of the Sicilian cuisine, in Southern Italy, consisting of crispy fried balls of rice mixed with ragù sauce and peas, along with stretched cheese.  

Arancine are one of the main symbols of the Sicilian street food culture, but they can also be prepared and served as an appetizer or first dish.