Cibo di Strada - Street food
View allAll Photos Tagged Piadina
15th of November
HAPPY BIRTHDAY, VALERIO.....
I WISH YOU ALL THE BEST YOU WISH TODAY AND ALL YOUR YOUR LIFE...
JOY, SUCCESS, PROSPERITY, SERENITY, PEACE, HEALTH AND EVERYTHING ELSE YOU WISH AND DESERVE....
AND
AS YOUR TEAM MATE IN 1001 NIGHTS AND MAGIC CITY GROUPS
I THANK YOU VERY MUCH FOR ALL YOUR GREAT JOB FOR US, FOR YOUR GENEROSITY IN GIVING INVITATIONS AND AWARDS AND FOR ALL YOUR PERSONAL COMMENTS FOR ALL OF US....
REALLY THANK YOU, MY FRIEND.....
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"Give every day
the chance to become
the most beutiful day
in your life"
[Mark Twain]
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“It is an illusion that photos are made with the camera…
they are made with the eye, heart and head.”
[Henry Cartier Bresson]
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Please don't use any of my images on websites, blogs or other media without my explicit written permission.
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In this image, I tried to capture the charming storefront of "La Piadina di Zia Sofia," a small eatery located in Lazise, near Lake Garda, Veneto, Italy. The shop’s exterior exudes a cozy and inviting atmosphere, with a rustic façade that features textured walls showing signs of age, typical of many buildings in historic Italian towns. Above the entrance, there is a small balcony adorned with decorative plants and flowers, adding a touch of greenery and color to the setting. The restaurant's name is displayed prominently on the awnings, indicating its specialization in serving piadina, a traditional Italian flatbread dish.
The restaurant's entrance is framed by a stone arch, which hints at the building's age and adds to the traditional aesthetic of the locale. Outside, there are a few small tables set up with stools, encouraging customers to enjoy a casual meal al fresco. The menu, displayed on boards near the entrance, showcases a variety of piadina options, reflecting the region's culinary culture. The eatery's focus on this regional specialty is fitting for the Lake Garda area, known for its rich food traditions and local flavors.
Lake Garda itself is the largest lake in Italy and is surrounded by picturesque towns and historic villages, each with its own unique character. The area blends natural beauty with cultural richness, drawing visitors for its scenic landscapes, charming streets, and local gastronomy. The traditional cuisine often features simple yet flavorful dishes that highlight fresh, locally sourced ingredients, and establishments like "La Piadina di Zia Sofia" embody this culinary approach.
Overall, the image portrays a slice of everyday life in a lakeside town, where the pace is slower and the emphasis is on enjoying the moment. The combination of the historic building, the casual dining setup, and the local specialty creates a scene that invites both locals and tourists to indulge in a taste of authentic Italian culture while exploring the beautiful surroundings of Lake Garda.
RX_09672_20240412_Lago_Di_Garda
GIORNATA DI STREET FOOD.
Dopo il successo di pubblico delle prime tappe, svoltesi nei primi due week-end di marzo con oltre 100mila visitatori, la VII Edizione dell’International Street Food - la più importante manifestazione di Street Food esistente in Italia, organizzata da Alfredo Orofino – è ad Udine in questo weekend.
Tanti truck con dell’eccellente cibo di strada, accolgono i visitatori. Un appuntamento di grande originalità per le cucine internazionali presenti, che non dimentica le realtà gastronomiche regionali provenienti da tutta Italia. E' possibile gustare: i kurtos ungheresi, la porchetta di Ariccia, la cucina romana con la pasta mantecata, gli arrosticini, la cucina argentina, la cucina siciliana, la cucina peruviana, la piadina romagnola, il Pulled Pork, la cucina australiana, il polpo gourmet, i panini di mare, le hamburgherie di Scottona, Chianina, la griglieria della Repubblica Ceca, le bombette di Alberobello, i philly cheese i famosi panini di Filadelfia, il noto truck di braceria Vespucci con l’hamburger di angus, cockatail bar e molto altro.
Completa il quadro l’ottima birra dei cinque birrifici artigianali presenti, fra i quali il birrificio pugliese, quello di Montelupo che vanta trenta linee di di birra.
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STREET FOOD DAY.
After the public success of the first stages, held in the first two weekends of March with over 100 thousand visitors, the VII Edition of the International Street Food - the most important Street Food event in Italy, organized by Alfredo Orofino - is Udine this weekend.
Many trucks with excellent street food welcome visitors. An appointment of great originality for the international cuisines present, which does not forget the regional gastronomic realities from all over Italy. It is possible to taste: Hungarian kurtos, porchetta from Ariccia, Roman cuisine with creamed pasta, arrosticini, Argentine cuisine, Sicilian cuisine, Peruvian cuisine, piadina from Romagna, Pulled Pork, Australian cuisine, gourmet octopus, seafood sandwiches, hamburgers from Scottona, Chianina, the Czech Republic grill, Bombette from Alberobello, philly cheese, the famous Philadelphia sandwiches, the well-known Vespucci steak truck with Angus hamburger, cocktail bar and so on.
The picture is completed by the excellent beer of the five craft breweries present, including the Apulian brewery, that of Montelupo which boasts thirty lines of beer.
Immagine realizzata con lo smartphone HUAWEI MATE 20 PRO
Faenza: A Gem of Art and History Between Romagna and Tuscany
Faenza, located in the province of Ravenna in Emilia-Romagna, rises like a jewel of art and culture halfway between the lively Romagna coast and the charming Tuscan hills. With its 59,063 inhabitants, Faenza boasts a thousand-year history that intertwines with the production of artistic ceramics, making it famous all over the world.
A dive into history:
The origins of Faenza date back to Roman times, as witnessed by the Latin name Faventia. Over the centuries, the city has undergone various dominations, from the Longobards to the Malatesta, to the Manfredi, who made it an important cultural and political center.
Beating heart of ceramics:
Faenza is renowned internationally for its production of ceramics, particularly majolica. As early as the 14th century, the city stood out for the mastery of its artisans, who used innovative techniques and refined decorations. Even today, Faenza is home to numerous ceramic workshops, museums and events dedicated to this precious art, such as the famous International Museum of Ceramics (MIC).
What to see in Faenza:
In addition to the MIC, don't miss the Duomo, with its terracotta façade and Romanesque bell tower, Piazza del Popolo, surrounded by historic buildings, and the Fountain of the Nymphs, a Renaissance masterpiece. For nature lovers, the Bucci Park offers relaxing walks through woods and meadows.
Events and traditions:
Faenza is rich in events that celebrate its history and traditions. The Palio del Niballo, a medieval joust with the five districts of the city competing on horseback, is the most famous event. Also not to be missed is the Faenza Carnival, with its allegorical floats and typical masks.
Flavors to savor:
Faentine cuisine offers typical Romagna dishes, such as piadina, passatelli with sauce and pasta with ragù. Among the typical products, the Formaggio di Fossa, aged in tuff pits, and Faenza honey, produced with different varieties of flowers, stand out.
Faenza: an experience to be lived:
Visiting Faenza means immersing yourself in an atmosphere rich in history, art, culture and tradition. The city offers its visitors a wide variety of things to see and do, guaranteeing an unforgettable stay.
Whatever your interests, Faenza will win you over with its charm and beauty.
In addition to the information above, here are some tips for planning your trip to Faenza:
Best time to visit: Spring and autumn are the best times to visit Faenza, when the weather is mild and pleasant.
How to get there: Faenza is easily reachable by train, bus or car. The city is served by a railway station on the Bologna-Rimini line and by several highways.
Where to sleep: Faenza offers a wide range of accommodation for all tastes and budgets, from hotels to apartments to bed and breakfasts.
Tourist information: For more information on Faenza, you can consult the website of the Municipality www.comune.faenza.ra.it/ or the Tourist Information Office www.prolocofaenza.it/home.php?lang=en.
Faenza awaits you with open arms!
Faenza: Un gioiello d'arte e storia tra Romagna e Toscana
Faenza, situata nella provincia di Ravenna in Emilia-Romagna, sorge come un gioiello d'arte e cultura a metà strada tra la vivacità della costa romagnola e il fascino delle colline toscane. Con i suoi 59.063 abitanti, Faenza vanta una storia millenaria che si intreccia con la produzione di ceramica artistica, rendendola famosa in tutto il mondo.
Un tuffo nella storia:
Le origini di Faenza risalgono all'epoca romana, come testimoniato dal nome latino Faventia. Nel corso dei secoli, la città ha attraversato diverse dominazioni, dai Longobardi ai Malatesta, fino ai Manfredi, che ne fecero un importante centro culturale e politico.
Cuore pulsante della ceramica:
Faenza è rinomata a livello internazionale per la sua produzione di ceramica, in particolare per la maiolica. Già dal XIV secolo, la città si distingueva per la maestria dei suoi artigiani, che utilizzavano tecniche innovative e decorazioni raffinate. Ancora oggi, Faenza ospita numerosi laboratori ceramici, musei e manifestazioni dedicate a questa preziosa arte, come il famoso Museo Internazionale delle Ceramiche (MIC).
Cosa vedere a Faenza:
Oltre al MIC, imperdibili sono il Duomo, con la sua facciata in cotto e il campanile romanico, la Piazza del Popolo, circondata da palazzi storici, e la Fontana delle Ninfe, un capolavoro rinascimentale. Per gli amanti della natura, il Parco Bucci offre rilassanti passeggiate tra boschi e prati.
Eventi e tradizioni:
Faenza è ricca di eventi che celebrano la sua storia e le sue tradizioni. Il Palio del Niballo, una giostra medievale con i cinque rioni della città che si sfidano a cavallo, è la manifestazione più famosa. Da non perdere anche il Carnevale di Faenza, con i suoi carri allegorici e le maschere tipiche.
Sapori da gustare:
La gastronomia faentina propone piatti tipici della Romagna, come la piadina, i passatelli al sugo e la pasta al ragù. Tra i prodotti tipici, spiccano il Formaggio di Fossa, stagionato in fosse di tufo, e il miele di Faenza, prodotto con diverse varietà di fiori.
Faenza: un'esperienza da vivere:
Visitare Faenza significa immergersi in un'atmosfera ricca di storia, arte, cultura e tradizione. La città offre ai suoi visitatori un'ampia varietà di cose da vedere e da fare, garantendo un soggiorno indimenticabile.
Qualunque siano i vostri interessi, Faenza saprà conquistarvi con il suo fascino e la sua bellezza.
Oltre alle informazioni sopracitate, ecco alcuni suggerimenti per pianificare il vostro viaggio a Faenza:
Periodo migliore per visitare: La primavera e l'autunno sono i periodi migliori per visitare Faenza, quando il clima è mite e piacevole.
Come arrivare: Faenza è facilmente raggiungibile in treno, autobus o auto. La città è servita da una stazione ferroviaria sulla linea Bologna-Rimini e da diverse autostrade.
Dove dormire: Faenza offre una vasta scelta di alloggi per tutti i gusti e budget, dagli hotel agli appartamenti ai bed and breakfast.
Informazioni turistiche: Per maggiori informazioni su Faenza, potete consultare il sito web del Comune www.comune.faenza.ra.it/ o dell'Ufficio Informazioni Turistiche www.prolocofaenza.it/it/pro-loco/l-ente/attivita/.
Faenza vi aspetta a braccia aperte!
Galette de froment au feu de bois.
Spécialité de Romagne, c'est un repas de pauvres, facile à réaliser et qui plait à tous.
La Ricetta della Piadina Romagnola
Difficoltà: facile
Tempo di preparazione: 30 minuti circa, più il tempo di riposo e cottura
Attrezzatura: Un setaccio, una spianatoia, il testo per la cottura (che in mancanza, può essere sostituito da una padella apposita)
Ingredienti:
Ingredienti per 8 piadine.
Per l'impasto: 500 g farina bianca, 1 cucchiaino colmo di sale, 1 bustina di lievito, 40 g di strutto o burro a temperatura ambiente e 250 ml di acqua.
Per la farcitura: 500 g formaggio tipo stracchino magro, 1 mazzetto di rucola e il pepe, oppure prosciutto crudo.
Preparazione della piadina romagnola:
Setacciare la farina in una terrina larga, aggiungervi il sale ed il lievito setacciato, mescolare bene, quindi unire lo strutto e un pò per volta l'acqua, amalgamando il tutto con l'aiuto di una forchetta. Lavorare velocemente con le mani, fino ad ottenere un impasto ben amalgamato. Dividere l'impasto in 8 parti uguali e con un matterello stendere ogni parte in un disco sottile del diametro di 26 cm circa. In una padella di uguale diametro, ben calda, cuocere le piadine su ciascun lato a fuoco medio per 1-2 minuti. Togliere le piadine dalla padella e farcirle con formaggio, rucola ed un pò di pepe, ripiegandole a mezzaluna. Servire le piadine ben calde. Buon appetito!!!
The most notable Italian street food is pizza, sold in take-aways and bakeries. Take-away pizza (or pizza al taglio) is quite different from pizzeria pizza. Unlike the round pizza normally found in restaurants, which originated in Naples as a street food itself, it is generally baked on large square trays, and square or rectangular portions are sold. It usually has quite a thick base, again unlike the traditional Italian restaurant pizza.
Toppings include margherita, mushrooms, Italian sausage, ham, and vegetables.
Other street foods are the Genoese focaccia di recco (a double layer of thin dough filled with quark cheese and baked); farinata (a thin, baked chickpea-flour batter, topped with salt, pepper and olive oil), which is often served with focaccia (a thin bread, also with salt and olive oil); Florentine trippa and lampredotto (ox stomach cooked in a seasoned broth and served in a bread roll); and Roman supplì; (rice balls filled with cheese and/or various fillings, covered in egg and breadcrumbs and deep fried), which is similar to Sicilian arancini, where the usual filling is a meat sauce with green peas.
Pani ca meusa served in a rotisserie in Palermo
In Palermo, a street food would be Pani ca meusa (bread rolls with sliced, cooked pork spleen), and "panelle", deep-fried chickpea flour batter. In central Italy porchetta is common, which is a spicy roasted pork meat (from the whole, boned animal), usually served in a panino (bread roll).
In Naples, fried food stalls, friggitorie, sell filled, deep-fried pastries and other foods. A street food made of offal, commonly found in fairs and religious festivals in Naples and in the whole of Campania, is the 'O pere e 'o musso ("the paw and the muzzle"): calves' heads and pigs' feet are boiled, sliced and chopped, then seasoned with salt and lemon juice. This is also called musso re puorco ("pork muzzle"), although only calf heads are normally used.
In Lecce popular snacks are Rustico, a salty snack made of puff pastry filled with besciamella, tomato sauce and pepper and Pasticciotto (sweet pastry usually filled with egg custard but also varieties with chocolate, cherries, lemon).
Vendors sell watermelons during the summer months, as well as roasted chestnuts (caldarroste) stalls during the winter, and especially before Christmas.
Rosticcerie, while most often selling food to be eaten at home, also sometimes have a counter for immediate consumption of their goods, the most common of which are roast chicken, roast potatoes, fried polenta and other accompaniments.
Substantial immigration from Turkey and the Middle East has also gained shawarma (best known in Italy as kebab) an increasing popularity, as well as other middle-eastern traditional dishes.
Gelato (ice cream) and granita are commonly available.
In the Romagna subregion, and especially in the Forlì-Cesena province, a flatbread called piadina is available. It is sold in kiosks, usually as a sandwich filled with mixed cold cut meats, cheese, and/or vegetables. A common variant is the crescione, a piadina cooked like a turnover; in this version the most common filling are tomato sauce with mozzarella, and pumpkin with boiled potato and sausage.
Έχετε δοκιμάσει Piadina στο Clemente VIII Cafe; Είναι λεπτή, παραδοσιακή Ιταλική πίτα με ζαμπόν και τυρί. Συνδυάστε τη με ένα φρέσκο φυσικό χυμό η έναν αρωματικό καφέ.
#ClementeCafe #CityLink #ClementeVIII #Coffee #FourSquare #Athens #ClementeAthens #AthensCafe #CoffeeInAthens #BestCoffee #AthensCoffee #CoffeeTime #CoffeeIsGood #Piadina
The cassone is a thin sheet of piadina dough, filled and then folded in half, sealed along the edges, and cooked on a hot plate—usually the same one used for piadina.
Unlike piadina, however, the cassone is filled while the dough is still raw and then cooked with the filling inside.
Piadina of fermented corn, red tuna and dashi vinegar
moruno pig nose
stones of manchego
coca of tomato
Quique Dacosta
Menu Fronteras
Urbanización El Poblet, Calle Rascassa, 1, 03700 Dénia, Alicante, Spain
en.quiquedacosta.es
Piadina of fermented corn, red tuna and dashi vinegar
moruno pig nose
stones of manchego
coca of tomato
Quique Dacosta
Menu Fronteras
Urbanización El Poblet, Calle Rascassa, 1, 03700 Dénia, Alicante, Spain
en.quiquedacosta.es
Piadina of fermented corn, red tuna and dashi vinegar
moruno pig nose
stones of manchego
coca of tomato
Quique Dacosta
Menu Fronteras
Urbanización El Poblet, Calle Rascassa, 1, 03700 Dénia, Alicante, Spain
en.quiquedacosta.es
Ciao a tutti, la ricetta di oggi è una piadina particolare si tratta di una piadina di farina di lupini vegan.
Sono diversi mesi che uso questa farina, ma questa è la prima volta che la uso per sperimentare una simil piadina.
Che dire, davvero molto buona!
La farina di lupini è priva di glutine (...
In serata a cena mi sono decisa (in realtà spinta da Mohan) a mangiare “alla maniera indiana”, ossia usando solo le mani aiutandosi a raccogliere il cibo con pezzi del loro pane (piatto, tipo piadina ma più soffice). Quanto è vero che il modo di mangiare riesce a cambiare anche il sapore di quello che mangi!
Questo lo definirei anche il giorno dell’attesa … si perché all’indomani, finalmente, sarei stata faccia a faccia con quello che per mesi ho atteso di vedere da vicino: il Taj Mahal.
All’interno della Moschea di FATEHPUR SIKRI.
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At dinner I had my food “at the Indian manner”, using only my hands and pieces of their bread. How true is that the way you eat can change also the taste of what you are having!
This can be also defined for me the “waiting day” … because the day after, finally, I would have been (is it correct? verbs are so difficult) face to face with the magic Taj Mahal.
Inside the Mosque in FATEHPUR SIKRI.