The Reggio Calabria Street Food Fest is in full swing. Following the ribbon-cutting ceremony on April 22 and the first cooking demonstrations, a weekend of great food and fun is about to begin.
And the “Italo Falcomatà” waterfront proves once again to be the ideal setting for an event celebrating Italian cuisine—now recognized as a UNESCO heritage—highlighting the art of street food and the beauty of the region: from the Strait to the province of Reggio.
In these first two days, many have already sampled the specialties on offer, taking a journey through the 48 food stalls that make up this year’s food village. From sweet to savory, from tradition to innovation. Flavors and colors that bring everyone together: young and old alike.
The show cooking events were particularly well-received. Yesterday, three renowned chefs and two master gelato makers delighted the palates of the seventy guests in the elegant area set up by Gran Mirci. At 7 p.m., Martina Dodeci and Rushan Xhafaj from the Demenna restaurant in S. Marco D’Alunzio (Me) took to the kitchen with their seared mackerel, gjize, yogurt buttermilk, and “scavuna.” An elegant and innovative dish, paired with wine from the Altomonte winery. Then it was the turn of the “Scilla e Cariddi” gelato to win over the crowd.
A creation by master Vincenzo Pennestrì of the Sottozero gelateria in Reggio Calabria, which combined the flavor of white chocolate with the fragrances of bergamot, topped with a delicious garnish of extra virgin olive oil and pistachio brittle. Encore at 9 p.m. Cooking and explaining his dish step by step was Michelin-starred chef Giuseppe Raciti, straight from the Zash restaurant in Riposto (Catania). Raciti offered a specialty dedicated directly to street food: “My crunchy egg, a tribute to Reggio.” A triumph of flavors provided by red onion, Caciocavallo Silano cheese, and the classic pairing of nduja and bergamot. Flavors enhanced by wine from the Caccamo winery.
And for dessert, a “dialogue” between Etna and Nebrodi. Master chef Giuseppe Arena amazed the audience with “Two Souls in a Sorbet”, a sorbet made with Val di Catania blood orange and Argimusco hazelnuts. Between the preparation stages and the subsequent tasting of the dishes, the show also featured a discussion on the world of food and beyond. Joining journalist Valeria Zingale in conversation were the acting mayor of the Metropolitan City of Reggio Calabria, Carmelo Versace, Saro Gugliotta, president of Associbo; tourism expert Filippo Grasso; Benny Bonaffini, vice president of Fiepet Confesercenti; Gazzetta del Sud journalist Salvatore De Maria; insurance agent Antonio Alfarone; Simone Marafioti, sales manager of the Caccamo winery; and Antonino Altomonte (Cantina Altomonte). Then came the awards ceremony in the presence of Eventivamente’s administrator, Alberto Palella.
Of course, great music and performances were a must, making the atmosphere even more lively from the morning onward, enlivened by Alfredo Reni’s “Cotti e suonati” music selection. More applause for the Compagnia Joculares, while the live band Rocco al Quadrato and Massimo Trunfio’s DJ set got the crowd going, between bites of the many specialties at the
Street Food Fest, which was also very attentive to the needs of those with gluten and lactose intolerances.
The Reggio Calabria Street Food Fest, conceived and organized by Eventivamente, promotes quality street food, but it also serves as a draw to showcase Reggio’s traditions and cultural heritage, becoming a powerful tool for regional marketing.
Journalists and food bloggers from all over Italy are participating in press tours organized to highlight local businesses specializing in the production of wine, oil, and cheese, and to help visitors discover the sites of historical and cultural interest in the metropolitan city of Reggio Calabria under its regional brand “Animautentica”.
A beautiful and vast Italy waiting to be discovered!
Cooking demonstrations every day; for the schedule, visit the website
Food Village opening hours
- Friday, April 24: 11 a.m. to 3 p.m. and 6 p.m. to 1 a.m.
- Saturday, April 25: 1 p.m. to 1 a.m.
- Sunday, April 26: 11 a.m. to midnight
Cooking show times
- April 23–24–25–26: 7 p.m. and 9 p.m.
