Glossary S
The following are some of the Street Foods of Italy:
1. Focaccia Genovese is a flat oven-baked bread from Genoa, which has been part of the history of the region since the 16th century in Liguria. It is risen bread or focaccia with sage and olive oil.
2. Fritolin are fried fish cones in Venice. Also available in the "Bacaro", typical Venetian bar
3. Cicchetti are little snacks prepared with different ingredients, cold cuts, boiled eggs, pickles, anchovies, etc accompanied with a glass of Italian wine.
4. Piadine Romagnole is an Italian flatbread typical of Emilia-Romagna, a region which is also known for Tigelle, Gnocco fritto and many other fast dishes. See Gnocco Fritto in another article please.
5. Lampredotto which is cattle stomach cooked with tomatoes, onion, parsley and celery and served as a sandwich filling in Tuscany. Please see another article about this food
6. Porchetta di Ariccia is made of pork slowly roasted with herbs and wild fennel is something to try in Latium. Please see artcile on Porchetta di Ariccia
7. Supplì are balls of rice with tomato or meat sauce, while in Campania, notably in Naples- An important role is played by pizzas and Focacce, like the Parigina which are flat oven-baked bread with ham and mozzarella. Please separate articles about Suppli and Parigina
8. In Sicily, a region that has a lot to offer as far as street food is concerned have Arancini, fried rice balls filled with meat sauce, mozzarella and peas; and
9. Pani ca meusa are spleen sandwiches. Sicilian street food specialties are among the most appreciated and famous ones.
10. Gelato - with which Italian is most famous for is for their delicious ice cream which is available around the world.
Strip steak is another term for New York steak. Strip steak is a beef steak cut from a boneless loin.
- Strudel /Strudel (Pastry) : Strudel refers to paper or wafer thin pastry rolled around sweet fillings of fruit, nuts, or cheese or savory fillings. Strudel
is the generic name for a rectangle of strudel pastry spread with a sweet or savory filling, layered or rolled up and baked.
Strudel Pastry is made from white bread flour, beaten egg, melted butter, vinegar or lemon zest and salt, or other version with milk and sugar. These ingredients are all mixed to a form a dough, rested, then rolled out and stretched until thin, lastly layered to build up thickness.
Savory versions of Strudel are similar to the Russian Coulibiac. Sweet strudels are Turos Retes (Cheese Strudel) and the famous Alma Retes/Apfelstrudel (Apple Strudel) from Hungary/Austria
Strudel is common in Austria and Hungary, but it originated in the Middle East and brought to Europe in the 15th century with the Ottoman invasions.
Apfelstrudel is also popular in Germany and whenever I go to my favorite bakeshop and see Apfelstrudel I definitely buy some slices. I learned to love apples especially when it is made into a Strudel or Tart.
Strutto is the Italian word for lard.
Stubica refers to Croatian dish . It is a pork fillet stuffed with prunes in cream and plum brandy sauce.
Stubica is a dish from Donja Stubic, a town northeast of Zagreb that was founded in 1209 when Croatia and Hungary were united. Traditionally, it is a loin of pork stuffed with prunes and baked in a sauce of Slivovitz (plum brandy), stock, wine and cream. However today’s pork is leaner than it once was, so this version transforms the ingredients into a stew.