Last Sunday I took a culinary tour around the world in about 7 hours.
I tasted pizza made with products of Slow Food, the gruel, focaccia di Recco, samosa and vegetable biryani , empanadas, fish fried cone acarajé , bread and fritters and Shabaka-kabrazal all accompanied by a Moroccan mint tea, the Shabaka kabrzal flavored with mint.
Where I've tasted it? At International Festival of street food in Cesena . This biennial festival was born in Cesena in 2000, is now in its 6th edition, as in past years has animated for 3 days, 1 to 3 October, the historic center of the city with a score of islands attractions that brought the food road from every corner of the world. During the festival also all 3 days were held meetings, exhibitions, book presentations and workshops all over the kitchen and tasting by the expert "gastronomede" Vittorio Castellani alias Chef Kumalè ( www.ilgastronomade.com ) che ha collaborato inoltre come co-curatore della sezione internazionale.
Festival molto ben organizzato, attento all’ambiente, infatti tutte le stoviglie utilizzate per
servire il cibo erano biodegradabili e attento alla qualità del cibo, in quanto molti prodotti alimentari erano presidi Slow Food. Il mio “molto ben organizzato” è riferito al fatto che, oltre ad essere ordinato come evento in sè per sè, (quindi poca ressa, many tables and benches to sit down to eat, cases clearly visible and positioned at opposite ends of the perimeter in which all took place, friendly staff and quick to serve you), was the fact that those particular fed do not handle money for festival which also attentive to hygiene. In fact, the crates were changing money, of course, the digit you wanted, in a paper voucher worth € 1, so in the various stand with those you paid directly to the delivery of food queues to pay and no money passing hands fluttering in his hands, very clever idea, very practical and hygienic, and also, if by chance you were advancing from 1 € tickets before you go simply by repassed cash and you were refunded.
Street food, street food has always been simple to prepare and very closely linked to its agro-food land to which it belongs, is probably the purest among the different forms of the gastronomic offer as less subject to fashion transient and also, in my opinion, is the tool that more easily allows a historical, not just dining, a city and its inhabitants.
Street food is everywhere, it is here in Italy as in the Far East, in Africa as in Latin America, Australia and the United States, tells stories of squares, streets and markets, tells of voyages and discoveries, talk about people, men and women who faced hunger and with few ingredients have been able to achieve small miracles food "which over time have changed, enriched or depleted thus becoming part of the culinary culture of a territory and telling him the rest of the world.
no coincidence that this festival takes place in Casena, in Romagna, home to the flat bread that is one of the most successful examples of street food.
This year there were 26 stand, of course, lead the way for Italy was divided into several islands regional senior citizen because they were given specific areas of the various regions in cui quel cibo di strada era tipico. C’erano Genova in rappresentanza della Liguria, Firenze per la Toscana, Alberobello e Manfredonia per la Puglia; la Campania invece aveva un suo stand regionale ed uno specifico per Napoli in cui si sfornavano solo pizze meravigliose, ed ancora Palermo con il suo panino con la milza, Merano con il suo wurtel meranese ed il brezel. Per finire la carrellata dell’Italia fast to eat il Mercato Saraceno che rappresentava Cesena e la sua provincia, Bagno di Romagna per l’intera Romagna e Parma con i suoi salumi e la sua torta fritta.
Dal resto del mondo era scesa in campo l’America Meridionale con Brasile, Messico, Perù, Argentina e Venezuela; l’Africa with Morocco and Europe, and Asia with Greece, Barcelona, \u200b\u200bProvence and Bangkok.
But you need to write, the photos speak for themselves: In
sequence here's a fabulous piece of original Neapolitan pizza margherita with mozzarella Agerola, samosa and Pacor mix and an overview of the stand of India .
Below are Fried fish instead of the cone in the manner of Cesenatico, acarajé Brazilian (mixed fish cooked in the leaves banana sauce served to you from Bahia made of onion, dende oil, ginger, walnuts and bread crumbs Basilian), and an overview of the stand of Alberobello.
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