ADDRESSES FOR THE BEST STREET FOOD IN MILAN

Fried fish, kebabs, hot dogs, American sandwiches, Chinese ravioli , tex mex, empanadas, kebab: the Milanese street food is varied, but it is not always easy to find quality street food and come to terms with the wallet. So we decided to select some of the best street food in Milan , based on the originality of the proposal, the goodness of the dishes and the nature of the place, not including restaurants in a narrow but small local or low-cost kiosks .

Street food, in fact, is consumed only uncomfortable, outdoors or standing. Remember this.

These are our addresses for Milan’s street food.

THE CHINESE RAVIOLI AND THE OMELETTE OF RAVIOLIERIA SARPI

If you love street food and Chinese food we have only one place to recommend : the Ravioli Sarpi. Indeed, to be exact, there are two addresses: Via Paolo Sarpi 25 you will find Bao (stewed pork stuffing sandwich), fresh vegetable rolls and Chinese bread, while at number 27 there are incredible Chinese meat omelettes , pork ravioli and vegetarians. You line up, you pay and then wait patiently for the food. All excellent and strangely even digestible.

Where: via Paolo Sarpi 25-27

LET’S WOK WALKING NOODLES
let’s wok street food milan

Eat something fast in Porta Venezia , which is good and, also wanting healthy? Let’s Wok is a rather recent opening, which brings the famous walking noodle to Milan (it also comes with home delivery in almost the whole city). You can choose the base, with noodles of rice, eggs, wholemeal, basmati rice and shirataki (the light alternative) to combine with vegetables, proteins, sauces with an exotic flavor – such as coconut and curry, coriander, sesame seeds and much more.

Where: via Panfilo Castaldi 40

FRIED BY ALL FRIES
all fried milan

If they tell you fried horrified? No, give a chance to Tutti Fritti , local in Colonne that fry anything you can fry: from classic pumpkin flowers to cod, up to meatballs and vegetables of all sorts. There will be many sauces prepared by the young Matteo Denti, who will also amaze you with tips and combinations . And if you are thirsty you will find a great selection of craft beers waiting for you. Environment a bit ‘claustrophobic with the full house, but with the spring you can always eat a nice fried in Colonne, no?

Where: Corso di Porta Ticinese 18

Photo: © Daniele Fragale

STREET FOOD TEX MEX WITH MAMASTREATmama streeat street food milan
Tell the truth, was missing or not in the Milan street food scene the Mexican street food? Mind you, the South American Market on the Navigli is a great choice for a traditional dinner and obviously more expensive, but a real take away was not there. Here MamaStreat intervened last year in Ticinese: offers tex mex delights such as tacos, burritos, nachos at competitive prices. The only flaw? His tortillas are not homemade, but we hope this will change in the future.

Where: Corso di Porta Ticinese 77

KEBAB SLOW FOOD FROM BABEK
babek street food milan

Four very young members who have decided to apply the Slow Food philosophy to a food that is too often known for its poor quality. We are talking about the kebab and Babek , central location (a cross street of Turin) where you can try the delicious sandwiches and fried Sicilian inspiration . Selected ingredients, such as Fassona meat used for Slow Babek. Prices from 8 to 12 euros.

Where: via del Torchio 3

HOT DOG FROM HAMBISTROhot dog street food milan
Hambistro know him well for his burgers and his low-cost brunches , but the place in Via Savona – older brother of Maido and Amuse Bouche – also offers Avocado Toast and veggie burgers, and the superb hot dog in two very sinful variants : North Do (Greek yogurt and horseradish sauce, Weisswurst wurstel, pickled gherkins, spring onion, radish, beet sprouts) and SpicyGod (Sesame mayonnaise , Frankfurter frankfurter, sautéed orange peppers, fried leek). To be strictly combined with Coleslaw (American salad based on cabbage, mustard mayonnaise and carrots).

Where: via Savona 13

EL CAMINANTE GOURMET AREPAS
arepas el caminante

You can often find it in the Porta Romana area, but it is not uncommon to see this pickup truck around the major events in the city: we are talking about El Caminante , who for some time has been cheering the Milanese with revisited Venezuelan street food . The Arepas are halfway between piadinas and a taco. Made of cornmeal – therefore gluten-free – and seasoned with fresh, good quality ingredients.

Where: Here the Facebook page to find out where to find it

THE KEBAB FROM MARIÙ
mariù kebab
Mariù’s Kebab is made with Italian meat, enriched with 4 different forms of bread and filled with selected Italian typical products. The best is the one with the Salento puccia. In short, if you want something more than a simple kebab, go to Porta Romana or let us take it home with the take away service.

Street food: a guide to the best street food in Italy

If you are passionate about street food , this is your time. The street food , as it is called in English, once neglected and considered food of series B, he is undergoing a major re-evaluation, the protagonist of increasingly numerous events and festivals dedicated to quality gastronomy and refined creations by the chefs. Its popularity has always been high, both for necessity and pleasure, today we can finally consider street food a refined food, thanks to its preparation with quality ingredients and according to refined and innovative techniques that do not deprive it of its genuineness.

Here’s what you need to know about street food and where to find the best one in Italy .

Street food: the best in Italy
From North to South Italy offers a huge variety of recipes and typical dishes , with a strong territorial connotation. The same can also be said for street food , with many specialties and original recipes, characteristics for each city and region. We point out the most gluttonous street food in Italy.

Arancino / arancina (Sicily)

The dispute is on, the delicious fried croquettes stuffed with rice and many other delicious ingredients are called arancine in Palermo and arancini in Catania. Pay attention to the kind you use in the two cities. The arancino / arancina takes its name from its resemblance with the orange. It is a cone or a ball of breaded and fried rice. More often they are conical in eastern Sicily. In addition to rice the filling varies according to the recipes: peas, meat sauce, caciocavallo, mozzarella, cooked ham, aubergines and many others. You find it for all tastes.

Street food
Neapolitan Cuoppo (iStock)
Neapolitan Cuoppo

The cuoppo is the road food par excellence of Naples . It is a cone of mixed fried food that can not be resisted. The cone contains all kinds of fried delicacies and there are 3 types: sea (fish), earth (meat and vegetables) and even sweet. The sea urchin contains fried fish: anchovies, cod, shrimp, calamari and fish balls. It is also paired with fries. The meat can contain small pieces of aubergines and courgettes, fried omelettes, triangles of fried polenta, rice balls (mini arancini), panzerottini (potato croquettes in Naples), pasta zeppole, stuffed fiorilli (stuffed zucchini flowers), mozzarelline fries, artichokes, chicken croquettes and meatballs. Some versions also have chunks of sausage and sausage. The sweet biscuit is prepared with fried zeppoline, made with flour, water and yeast, sprinkled with sugar and in some cases covered with chocolate. This version, like that of the sea, is more modern. While the traditional cuoppo is based on meat and vegetables.

How to choose the kitchen: tips and advice to get it perfect

Are you renovating your home or are you going to choose the furniture for your first apartment? An important moment is represented by the choice of your kitchen, your little kingdom. What questions do you ask and what do you know? Let’s find out together how to choose the right kitchen for your needs.

All a matter of space
The first, unavoidable element to be reckoned with is space. Do you have a large kitchen or a kitchenette? What can you not give up? Let’s start from here to understand how to make the kitchen of your dreams. Choosing the right kitchen is not easy but you can follow guidelines that will help you avoid making mistakes, only the practice will then give you the right answers.

An infinite universe, which kitchen to choose?
You have collected many catalogs and you still can not make a decision? Do not worry, that’s right. The kitchens all look beautiful when we look at them flipping through the catalog. We would like all of them but then we have to deal with the real needs of our home. What style to choose? This answer is completely subjective. From romantic shabby chic kitchens to rustic terracotta and wood, to answer this question you have to rely only on your taste and the style of your home. But even in this it is said that the kitchen must necessarily reflect the line of the rest of the furniture. If it is not a kitchenette, in fact, but a room large enough to be considered an environment in itself you can really transform it into your kingdom and furnish it according to the style that most excites you and makes you dream.

Component or not?
Let’s move on to the organization of our kitchen: modular or artisanal kitchen? The former has mostly standard measures and in some cases it is economically more advantageous. The second is to be made to measure and you will be sure to have a unique cuisine in the world, even if sometimes more expensive. What are the advantages and what are the disadvantages of these two types? In the first case, the modular kitchens, the real advantages are two: price and delivery times. On the market the offer is really wide and it is possible to follow fashion, with the declination of trendy materials and colors. The modular kitchens are often also signed by great designers and adapt to all needs, even the most original because they can be built according to the tastes and needs of the individual. Disadvantages? The first concerns spare parts, precisely because they are linked to fashions and styles of the moment, in the long run it may become difficult to find the right spare parts. The dimensions are fixed and risk not being able to use all the free spaces to the maximum. Moreover, although they are modular according to their taste, they are presented with a common aesthetic. The craft kitchens, however, even if more expensive and long delivery times, I allow you to make the most of the available space and allow you to intervene with repairs even after a long time.

Who would not want a kitchen with an island?
The island is the one that in the big movies we have always sent US cuisine. Who would not want a kitchen so big to afford an island? In reality, today, with the establishment of open spaces between kitchen and living room, islands and peninsulas are much more frequent to meet even in Italian homes. When to choose it and why. When we have to furnish an open space because it helps us to create a boundary between two rooms that are actually joined together. The island or the peninsula can respond to different functions. Often they are used as a table, other times as a work surface, on other occasions it is here that the fires are positioned, just like in an exposed restaurant. This choice is perfect in large rooms and helps keep the feeling of space and depth intact. It makes the room airy and dynamic. The open kitchen, but in this case, better than the peninsula, is also recommended in small rooms if managed in the right way, creating a continuity of space with the living room and giving the feeling of more airy and bright environments.

Here is the list of household appliances that last longer and break less. The most reliable brands according to consumer magazines

Also urged by the comments of friends Davide Cobelli and Andrej Godina, great professionals in the coffee world, we are today talking about Bacchi espresso, the innovative yet ancient espresso coffee machine developed by Caffemotive , the only coffee maker on the market that exploits the technology of a pressure multiplier, without electric elements and with an external heat source allows to prepare a perfect espresso, with nine atmospheres of pressure from the beginning to the end of the extraction. This jewel is produced entirely in Italy with anodised aluminum, a non-porous material, easily cleaned and with a perfect thermal conductionIn trying it we can only say that Bacchus turns out to be “domestic” and familiar as a mocha, but from the results of an espresso.

Let’s see in details or how to prepare an espresso with this truly innovative machine.

First of all, we have to insert water into the lower compartment which, turning into steam, will provide the pressure necessary to push the piston, then fill the upper compartment of the “heart” of the machine, the boiler block with the water that will serve for the our drink. After having inserted into the filter the quantity of fine ground coffee “per espresso” 14g for two expressed by leveling it without pressing, it closes with the element “shower” with the two delivery nozzles and energetically closes the machine like a real “wine press” in order to adequately compress the gaskets and to give the coffee the correct pressing of about 20kg. At this point, the “Bacchi” is ready to be placed on the heat source and we just have to wait 6/7 minutes when a whistle will tell us that it is time to open the tap and deliver two perfect expressions in our cups that, placed on the cup warmer will have reached the right temperature.

This coffee maker is on sale on this site at € 280 (ok, not very little, but as well as a great coffee machine is a wonderful piece of crafts) and allows you to get a comparable espresso with professional machines of high level . It is also perfect (it is really much smaller than what we expected) for those with space problems and ideal to be taken on a trip, camping or boat….