Roman Street Food by Erica Foffi

Roman street food is defined by deep culinary tradition, straightforward local ingredients, and snacks meant to be devoured on the run or leaning over a marble countertop. In this interactive evening workshop at The Depanneur, Rome-born home cook Erica Foffi breaks down the techniques behind iconic street classics, guiding participants through the regional staples that define everyday eating across the Italian capital.

What's on the Menu The class zeroes in on four quintessential Roman recipes, structured for collaborative prep in pairs:

• **Supplì al Telefono:** The undisputed king of Roman street snacks—crisp arborio rice croquettes coated in breadcrumbs and stuffed with a mozzarella core that stretches into long "telephone wires" when pulled apart.
• **Panzanella:** The rustic, Tuscan-Roman bread salad that transforms day-old rustic loaves into a vibrant summer toss of ripe tomatoes, crisp cucumbers, sweet red onions, fragrant basil, and olive oil.
• **Frittata di Zucchini e Menta:** A warm-weather staple in Roman homes, combining tender zucchini, fresh mint leaves, and generous lashings of Parmigiano-Reggiano into a fluffy baked egg dish.
• **Ciambelline al Vino:** Traditional crunchy wine-and-olive-oil ring cookies sourced from the Roman countryside, which Erica will bake in advance for the group to dip into wine or espresso at the end of the evening.

The Cook & The Space Erica Foffi was raised in Rome, where family meals and neighborhood markets formed the basis of her culinary perspective. Since moving to Toronto, she has built a following teaching approachable Italian home cooking with an emphasis on confidence, hospitality, and authentic flavours.

The workshop takes place at The Depanneur's Spadina Avenue studio (Suite 501, 192 Spadina Ave), situated on the edge of Chinatown and Queen West. All dishes prepared during the class are fully vegetarian, and attendees will sit down together to enjoy the fruits of their labour alongside printed recipe sheets to take home.