In Rome, as in most Italian cities, there are famous street foods. Visiting the beauties of the Eternal City enraptures tourists from all over the world who reserve little time for lunch between stops.
Supplì should not be confused with arancini or arancine, which are typically Sicilian and have a different shape and filling.
The name of the sandwich is "Ciriola"! Ciriola with porchetta! In order to eat a good sandwich with porchetta, you have to go to the "porchettari", the street vendors that are especially found in the streets of the Castelli Romani, for example the Via dei Laghi, which is the road that leads to Castel Gandolfo, Rocca di Papa, Nemi and Ariccia. In fact, the most famous porchetta is the one from Ariccia. The porchetta is a small-boned piglet, stuffed with spices, then rolled up and cooked whole. It is sliced warm or cold.
Roman-style fried cod is usually prepared on Christmas Eve: if you go into the narrow streets of Trastevere, there are kiosks that sell it every day as street food and moreover, it is also served in trattorias as an appetiser.
There are two types of cod, which come from Norway and are salted and cured.
The salt cod arrived in Italy via the northern markets. In all Italian regions cod is eaten, but each region has its own traditional recipe.
Before using cod, it has to be rehydrated and desalinated. Soak the cod in water and leave it for at least 2 days, changing the water every couple of hours.
In Lazio, and especially in Rome, it is fried in a batter made of sifted flour, sparkling water and a pinch of yeast, then left to rest for half an hour. The cod is then dipped in the batter and fried in sunflower oil.
Every tourist who has been to Rome has surely eaten a piece of pizza in a pan because it is one of Rome's delicious street foods. In the historic centre, at every corner you can smell the fragrance of these freshly baked pizzas. They come in many different flavours.
Pizza in the Roman style pan has very specific characteristics. It is a high-hydration dough. The flour must be pizza flour 0 or 00, it must contain between 75% and 100% water of the weight of the flour, very little yeast and a little salt. The ready dough is first left for an hour at room temperature and then placed in the refrigerator; it is left to rise for at least 40 hours and then rolled out into a classic 60x40 baking tin. The thickness of the pizza must be between 15 and 30 mm across the entire surface.
After baking, the pizza in a Roman baking tin must have a very light and crumbly crust underneath, so that it can be enjoyed in all its variations.
Another excellent Roman street food is the pizza bianca con la mortazza (mortazza is mortadella). White pizza with mortadella is a good snack or a tasty lunch to eat while sitting in front of a beautiful monument in Rome and enjoying all its charm.
Here is the procedure for the white pizza.
After mixing the ingredients, the dough is left to rise for half an hour, then rolled out on a work surface and folded several times. It is then left to rise overnight in the fridge. Then the baking tray is greased with oil and the dough is spread over the entire surface of the tray. Then a mixture of oil and water is applied to the surface. Press down with your fingers, then leave the white pizza to rise for at least 20-30 minutes and bake it at 220 degrees for 30 minutes. When cooked, leave to cool, cut into large rectangles and stuff with a couple of slices of mortadella.
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