Italian street food has nothing to do with pizza by the metre or tourist-trap pasta. This book takes you behind the piazzas and down the back streets — to the deep-fried supplì of Rome, the piadina flatbreads of Romagna, the arancini of Sicily, the focaccia of Genoa. Food that's eaten standing up, wrapped in paper, bought from a market stall.
Real Italian cooking as it's eaten every day, with the colour and confidence that the best Italian food always has. A natural companion to La Mesa Mexicana and CDMX if you're drawn to street-food-centred cookbooks.
- Covers street food traditions from across Italy's regions
- From supplì and arancini to piadina and focaccia
- Published by Thames & Hudson, hardback
