"Street Food” has seen a meteoric rise in popularity over recent years. It has become a trendy term used to describe the sorts of dishes traditionally eaten by the working class. Oriental Street Food has especially benefited from this latest spark in interest, yet very little is said about the Italian ‘Cibo di strada.’

With that in mind, I headed to Supplizio, a small, cosy joint not far from the banks of the Tiber, to discover more about the world of Italian street food. The restaurant is the brainchild of revered chef Arcangelo Dandini, who started Supplizio three years ago off the back of his other successful venture, L’Archangelo. Whilst the latter offers classic Italian fine dining, Supplizio strips Italian cuisine back to its roots, specialising in authentic Roman cooking.