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Street food

Street food strides on, in Italy too

From the street to the stars: street food has come a long way, turning into an opportunity for business and entrepreneurial initiatives. What you need to know if you’re thinking of taking to the streets in Italy.

One piece of good news: more and more people are finishing up on the streets… but not because of the economic crisis gripping Europe, on the contrary. Because many of the people currently on the pavements of Italy’s streets are thriving entrepreneurs. To be more precise, street food entrepreneurs, working in a sector which is creating increasing job opportunities in Italy.

After a modest initial investment – far smaller than you’d need to open a restaurant – if you’re ready to put yourselves on the line (as well as on the street), you can start serving on the road gourmets and join the over 2,200 Italian street food companies recently launched. This can no longer be described as a passing fashionable trend: it has become a widespread and consolidated system, with a specific food guide published by the Gambero Rosso guide and flourishing activities spread the length and breadth of Italy.

So how does one start out on the road to becoming a street fooder? Since this is a registered business activity, you can’t just improvise as you go along. Many aspects of the operation need careful planning: paperwork, logistics, business plan, preparation of your mobile unit and marketing. In any case, in order to increase your success percentages, the key aspects to focus on are obviously the following: the choice and quality of the food you will offer, and the functional suitability of your mobile operative base.

Street food

Street food menu: typical regional foodstuffs or exotic international options?

 

Buns, rolls and sandwiches with classic Italian cured meats, stuffed rice ‘oranges’, pizza, rice balls stuffed with meat or vegetable, panzerotti and ascolana olives, paper-wrapped fried food, savory pies… Italian street food inevitably draws mostly on the country’s enviable range of traditional specialities.

DOP and IGP protected cured meats and cheeses, quality products, local agricultural produce, homemade sauces, traditional sweetmeats, local wines and beers: if you choose to spread street food culture as an expression of the rich variety of Italian gastronomy, you have an astonishing wealth of options. The key factor for success is the selection of raw materials and ingredients, which must always be of the highest quality. That doesn’t necessarily mean elaborate or rare food, but zero kilometre or controlled production process food are good choices.

Naturally, the horizon can be extended to include other tastes, such as ethnic food or niche variations on hamburgers in vegan or gluten-free versions. The important thing is to identify the public’s tastes and then satisfy them.

 

Street food: the right vehicle

 

City centre roads, public parks, squares, stations, airports, but also demonstrations, festivals, concerts, trade fairs and markets, plus private parties and ceremonies: street food goes freely where it wants and is wanted. But to move from one place to another, or one part of the country to another, carrying everything you need to feed demanding palates, the right vehicle is vital!

You could well first start your company with a light 3-wheel scooter-type van, specially fitted for the job, with counter, fridge, basin and tap, generator, storage and display.

Depending on your available budget and your type of activity – which may be long-range nomadic or local – you can also opt for some kind of adapted 4-wheel van or vehicle.

Whatever you choose, your transport is your base and must be equipped to satisfy hygiene and sanitary regulations, without forgetting road safety and stability, operative functionality and ergonomic convenience, plus attractive graphics. After all, as well as the palate, the eye must be attracted too… So, are you ready now to become a street food chef? Choose your road!

Kubus Fragranite undermount basin

Thanks to Sanitized, the exclusive hygienic treatment, the sink is protected more powerfully and around the clock: bacteria and microbe proliferation is slashed by 99%.

Eos Clear

Mixer tap with triple water sources: hot water, cold water and filtered water for alimentary uses. The command levers facilitate passage from one source to another.

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Summary
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Street food strides on, in Italy too
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From the street to the stars: street food has come a long way, turning into an opportunity for business and entrepreneurial initiatives. What you need to know if you’re thinking of taking to the streets in Italy.
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Franke Kitchen System
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