What are considered street foods?

So the populace ate in the street, buying their food from the nearest thermopolium, which supplied nourishing dishes affordable by all. In Paris there were the “pâtés”, or rather “pâstés”, pastry cases enclosing various fillings, usually stewed meat or vegetables, sold for a few pennies to errand boys and labourers so that they could eat while they worked, with no need for cutlery. The very same humble principle as the pies of the anglo-saxon lower classes: a crust made of flour, lard and water containing a cooked filling, eaten by English miners and factory workers during the industrial revolution. British too is the veritable institution of fish and chips, sold on the street and wrapped in newspaper - a legacy of Sephardic Jewish refugees fleeing persecution during the late fifteenth and early sixteenth centuries. Consider the panino con la milza (bread with spleen) of Sicilian markets, or with lampredotto (tripe) sold at the last of the tripe stalls in Florence. Pizza itself, the emblem of popular Italian cuisine, occupies the same role as the English pie, arising from the need to feed the poor in the streets. Today’s street food culture is taking a markedly different route, focusing on the traditional cultural aspect - sometimes a rediscovery - and investing in the quality of increasingly refined products. Today’s street food culture is taking a markedly different route, focusing on the traditional cultural aspect - sometimes a rediscovery - and investing in the quality of increasingly refined products. In more recent times, we have seen an abundance of vehicles springing up near stadiums and concert venues, fairs and markets - vehicles specially adapted to sell drinks and sandwiches, classically with sausage or roast pork, the Italian version of American hot dogs and hamburgers, which themselves descended from the traditions of poor immigrants from Hamburg and Frankfurt.