Our top 10 is not the most obvious dishes, without which Italy is not Italy. Especially on the streets …
Ascolana del piceno fried olives
If you are used to the fact that olives are only in brine, then Italians are in a hurry to surprise you – stuffed and fried in batter, they are simply delicious. In the provinces of Ascoli Piceno and Teramo, olives were grown by the ancient Greeks and Phoenicians. So this production is not one thousand years old. But they began to stuff and fry them only in the 19th century. As often happens, the savvy cook helped. In noble families, after plentiful feasts, meat often remained, and so that the product would not be wasted, a technology was invented in which olives are stuffed, breaded and then fried. A special variety with a lot of pulp is used for this. After a short fermentation, the fruits are placed in tanks with salt water flavored with fennel.
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