The miassa is the cake of Piedmont, made with raw corn flour, water and spread on needle. Farinel o

The mangiari street eaten on the street are important to me, because it's almost a gift, a kind of divine surprise when you come across walking randomly in one of these food truck wonderful-smelling, adapted to small kitchens and ready to give you a bag to warm the day.
We spoke several times of how complicated in Italy start their traveling, but compared to a few years ago, the landscape of the mobile kitchen carts street food is widening, as well as themed events. Here is a list of the most important, as always, you will help us to complete with your records.
A bee that offers kitchen carts excellent cuisine from Valtellina: sciatt, crispy puffs of fried buckwheat with a heart of molten cheese Casera, or the Tzigoiner, one kebab of beef cooked to the fire. Finally, kitchen carts cranberries better people I ever ate.
If you are dying to try their fried fish, stuffed olives, kebabs, tighten kitchen carts your foil and return to the beach happy you can reach us at the Chalet Miramare in San Benedetto del Tronto.
A graphic designer and a web designer, with many dreams and precise idea: open a Tigelleria in Rome. They do not find a location, so they rely on La Bruna, their Ape Car dispenser of tigelle delicious.
Around trade shows and events, but most of all up and down the hills of Romagna, a food truck that serves traditional ambience, including watercress with herbs and blackberry Romagna and typical kitchen carts piadina with sausage, caciotta and zucchini .
You can find it at film festivals and wine, is a fixture in the stages of the traveling show Cinemadivino, projecting movies on the big screen in the farmyards, in the courts or in the cellars of the wineries.
A pizza so good for the road you will not find easily. John Mandara led on two wheels his pizza, the original is called Piccola Piedigrotta and found in Reggio kitchen carts Emilia, the food truck version with oven included, is called "Pizzaiuolo on the road", you can taste the classic Neapolitan pizza, kitchen carts the double pasta and "pulled and thin" the crisp edge.
The miassa is the cake of Piedmont, made with raw corn flour, water and spread on needle. Farinel on the road leading into the street tradition and stuffing miassa in the classic way, with the "Salignun" a typical local cheese, made with ricotta or Tometta flavored with cumin, chili or with salami and cheese.
In Florence, stop when you see "The bulls," two flaming red food truck ready to serve hamburgers and hot dogs Chianina Doc Tuscan pork, cooked on the spot, made with meat that comes directly from the farms of the farm La Fratta Sinalunga in Valdichiana , one of the largest kitchen carts farms rearing the Chianina breed.
Sicilian arancini on the streets of Milan? Just find the Bee LubaR, dall'arancino red meat stuffed with selected beef and tomato sauce, white with ham and cheese from Ragusa, light flour and rice grains and boiled spinach.
Unforgettable also the meatballs eggplant. Lubar is a small bar made of bamboo poles on the beach, the Oasis of Vendicari (Sr) and then, for the luck of the Milanese is also a delicious food truck.
Dreams that come true: the trio of quality signing the local Romeo (Cristina Bowerman, kitchen carts Fabio Roscioli Sword and brothers) becomes Bee wanders. The streets of Rome are the most beautiful and good. Taste homemade pizza and mortadella, coppa cotta slipper kitchen carts with jute in morellino, chicken salad with pomegranate and yoghurt sauce served with tozzetto kamut, pita and hummus chickpea.
You can taste the trapizzini, created in collaboration with Stefano Callegari, the father of the "new" Roman street food, or recipes Marche more good as the Canaparo tripe, kitchen carts chicken cacciatore, and ending with the donuts to creams or excellent Daiquiri. All recipes are prepared in the restaurant Uliassi, kitchen carts demolished and then regenerated on board the truck.
Oysters and champagne along roadsides in Milan, served by a bee retro flavor: a whim like that so much to the people of Milan have already become a must. The idea is to Elisabetta Cossu, owner of James Bistro.
Every night the restaurant will charge the bee with champagne, sparkling wine, canapés and oysters; the appointment is usually between Viale Montenero and Viale Lazio. Look at the site to be sure of the location and the appetizer is served.
A creperie walking half French and half Italian, traveling on a Bee Vintage blue on the streets of Milan and that every morning on Facebook signals its position. Endless choice of galettes (savory crepes made with buckwheat flour) and sweet crepes with wheat flour: crêpes with sugar, zucch