In October 2012, here on the blog, after a chat with the owners del Burger Bar in Milano ‘At the Market’ I wrote: “Street Food, literally translated street food. In the past a common habit, practice abroad, lately in Italy evaluated with the use of an English terminology. Let's face it, so calling it a sense of modernity that would not otherwise have, but the bottom line is that these are typical of the local food that is consumed while walking or on a bench, more economically, experiencing more territory. "
Two years have passed since that meeting. The crisis that we are experiencing unfortunately penalizes choices of taste that once we could afford more lightly. Well, now more than ever street food, or whatever you want to call it, allows us to get closer to experiences with the food of tradition without upsetting our finances. A food that meets people's needs, keeping alive the tradition of the territories and local production. It is the guarantor and promoter of the most anticipated event: EXPO 2015.
In Exhibition Park Novegro, the 12 13 and 14 September there was the Street Food Days, three days dedicated to street food quality and its protagonists. Food but also music and cultural insights. Very interesting days which gave me the opportunity to study topics of personal interest.
Sergio Battimiello XCom Cross Media Agency, Donato Ancient Butcher Turba Turba, Thomas Farina journalist and artist Davide Foschi
Interesting the intervention of Donato Turba, dell’Old Butcher Turba Melzo. Plauso when the lui, speaking of workshops, reiterated the importance for all of us to live the neighborhood stores that guarantee the quality and professionalism.
Donato, come me, is a simple kitchen without too much manipulation of the raw materials, because, as pointed out by, when the product is good it does not need too many reworkings. There was also talk of agriculture, respect for the animal, and protection of small farmers through the consumption of their products. Concepts on which I insist, and that I fully agree.
Donato Turba Turba Ancient Butcher with Thomas Farina
Very exciting space in which, David Lacey proprietor of the restaurant in Milan 'The Malmaison’, has captured the attention of the public with advice and insights on the proper way to eat crustaceans and molluscs. Speech that soon delve further.
David Lacey, proprietor of the restaurant in Milan 'La Malmaison’
I conclude with a proposal for a micro-enterprise that I liked very much, and I would like to share more because in my opinion is a true expression of the application of street food. I refer to the bee-car gastronomic. A real job opportunities.
Stefano Lanati, Cristian De Carolis and Lorenzo Regiroli, with their present hamburgheria Mobile on social networks, l 'Ape Tizer, gave birth to Assago, in the province of Milan, the project The Different Burger. A hamburger cooked at low temperature (about 60 °) so to preserve the nutritional and organoleptic.
A means low-power mobile (6Kw in order to operate all the equipment) designed, both from the aesthetic point of view that functional, from international designer Andreas Varostos of Inarea, who took care of all the details. For those who want to take this path, as regards the part bureaucratic, even here the simplicity reigns. Anyway, you can get information at the office of its common trade.
Ape Tizer
Alcuni momenti a StreetFood On The Road
