Street Food: Trends, How to Get Started and Why Pinsa is the Key to Success

Street food has become a global phenomenon and has conquered the palates of consumers eager to authentic, fast and accessible food experiences. In fact, it is the new way of experiencing a centuries-old relationship with food, adding a pinch of innovation but without giving up anything in terms of taste.

We have already explained, in a previous article, because street food is a global opportunity. There is no area in Italy, or in the rest of the world, that does not have its own cooking tradition, however small (but cared for) it may be: street food is a way to make it easy to share with others, to propose it to an ever-changing audience, eager to discover it.

The activity is less risky than opening a traditional restaurant, partly due to the lower fixed costs, partly due to its itinerant nature: in street food, it is the manager who reaches the public interested in his offer, and not vice versa as in stationary activities. This flexible aspect allows Street Food entrepreneurs to quickly adapt to current trends and experiment with different solutions, locations and proposals without having to invest in a fixed structure.

STREET FOOD, TRENDS NOT TO UNDERESTIMATE IN 2024

While preserving its essence of speed and practicality, Street Food is subject to continuous evolution. Let's explore the trends that we consider most relevant for 2024.

CONTINUOUS INNOVATION

The increase in demand, but also (and above all) in supply, pushes street food operators to differentiate themselves. The answer is innovation: consumers are looking for novelty and originality, they want savour new ingredients and creative ideas that create an extraordinary experience. In this sense, innovation is a key element to capture the attention of customers and to retain them.

PLANT-BASED STREET FOOD

This year too, interest in the vegan lifestyle remains high, which obviously influences food consumption. This choice, in addition to attracting those who love light and ethically sustainable options, offers restaurateurs the opportunity to create more inclusive menus, responding to an increasing demand.

AN ELEMENT OF SPICYNESS

Street food can be an adventure into the most daring and stimulating flavours, and here a hint of spiciness cannot be missed. If dosed with mastery, spiciness elevates the experience and gives a note of vivacity and intensity to the dishes. The challenge, obviously, is to find the perfect balance, so as not to overwhelm the other flavors.

HEALTHY FOOD: HEALTH FIRST

Growing awareness about health pushes street food towards healthy and nutritious options. People are looking for balanced alternatives that meet their dietary needs without compromising on taste, and restaurateurs can take advantage of this by using fresh, healthy and nutritious ingredients. But be careful: to conquer the consumer's palate, a bit of innovation is also needed.

STREET FOOD, HOW TO GET STARTED IN 2024

Dedicating yourself to street food means starting a business in all respects, and therefore an appropriate entry strategy is required.

First, we suggest conducting research to identify local trends and consumer preferences, as understanding current trends and your audience (however varied it may be) is also essential to creating an appealing menu that is tailored to your customers' needs. It is no coincidence that we just reported some very broad trends, within which each business will be able to build a personalized offer.

Still in the context of the offer, it depends a lot on the approach chosen. To start, it can be smart to keep a a certain balance between familiarity (in terms of taste) and originality, in such a way as to easily attract the public and stand out in their eyes (and palate) with small modifications or personal interpretations, that suggest personality without distorting tradition. You can also take a more innovative approach by offering people new mixes of tastes, flavours and even cultures: in this case, the risk increases, but it is also the only way to create a distinctive brand in a short time.

Before starting, it is obviously necessary address administrative issues, obtaining all the necessary authorizations, permits and certifications to operate legally. After that you can start participating in local events and food fairs, so as to test the public's reaction before refining the offer and attracting a wider audience. We also suggest dedicate some time and budget to communication, especially on social media during trade shows and events.

FIVE REASONS (NOT RECIPES) WHY YOU SHOULD THINK ABOUT PINSA

It is difficult to imagine a better dish than pinsa in the context of modern street food, because few manage to mix taste, innovation and speed of preparation so well.

In the previous article we talked about some ideal recipes for street food assuming, between the two approaches above, the most balanced one. Here we want to underline how innovation, which is essential to be successful in any competitive market, does not necessarily have to lead to sophisticated dishes or long and laborious preparations. Pinsa in fact allows you to experiment and create tasty and innovative dishes always keeping under control the times, the work and the costs of realization.

Here are 5 (good) reasons to evaluate a pinsa-based street food.

PREPARATION SPEED

We offer Street Food operators frozen artisanal pinsa bases, which ensure rapid cooking and the maintenance of the original characteristics of taste and lightness. Thus, the pinsa allows restaurateurs to agilely manage a continuous flow of orders during events and trade shows.

MENU VERSATILITY

The pinsa is suitable for a wide range of condiments, allowing chefs to create diverse menus and satisfy a variety of tastes. From classic combinations to gourmet proposals, pinsa offers endless creative possibilities.

PORTABILITY

Thanks to its oval/rectangular shape and easy cut, the pinsa is easily transportable and can be enjoyed comfortably on the street, during events or while walking.

INNOVATION AND HEALTH

The innovative nature of the dough, which includes three different flours, makes it a great choice lighter and more digestible than traditional baked goods, making it perfect for the healthy food trend.

EXCEPTIONAL TASTE

If its shape and crunchiness make it appealing, its characteristic taste, combined with the variety of condiments, is able to satisfy the most demanding palates. As we always say, pinsa is as good as, if not better than, a pizza.

OUR STREET FOOD OFFER: PINSA, PUCCIA AND SORRISO

The Di Marco offer for street food stands out for its breadth, as well as for the quality of the product. It obviously starts from various artisanal pinsa bases: in addition to the classic format, we offer the single portion and the XL, allowing each restaurateur to adapt the proposal to specific circumstances, even changing from one day to the next.

The Di Marco offer It is completed with products ideal for street food such as The Puccia and the Smile, both made with thewith pinsa pasta and compact dimensions. In this way, the two products can be served quickly and, above all, consumed while walking.

The Puccia, in particular, is a bread inspired by the Salento tradition and characterised by a puffy consistency and lack of crumb. The dough of the pinsa makes it light and digestible, perfect for a quick snack or for a lunch away from home. The Sorriso, on the other hand, is handcrafted to obtain a shell shape, which enhances every filling and makes the Street Food experience unique and satisfying.