Our Story

The Story of Italian Street Kitchen

At Italian Street Kitchen, we pay homage to the traditional recipes of Italy in a warm and contemporary setting.

On the streets of Italy, eating is a vibrant and transient affair. Throughout the day and into the evening, locals filter in and out of bustling street stalls and shop fronts to exchange conversation, fill up on delicious food and wine, and choose their favourite local produce to take home for the family meal.

Italian Street Kitchen embodies this Italian way of eating and sharing. We’re a place to catch up and celebrate. A place to gather with family and friends over simple Italian dishes that burst with flavour. A place to experience real, quality Italian food.

My name is Isabella and Italian Street Kitchen is my restaurant.

My family has lived in Rome for generations, so I’m about as Italian as you can get! We’ve always been in the restaurant business, and I grew up sitting in the dining room while Mamma and Papa made the food. Almost as far back as I can remember, I was waiting tables and chatting to our guests.

Over the years, I’ve seen how things have changed. Today, Italy is vibrant, cosmopolitan and full of hustle and bustle. Of course, people still want amazing Italian food, but they want it in a more relaxed setting than the traditional restaurants of days gone by. 

That’s why, when I turned 30, I decided to open an Italian restaurant that people my age could really connect with. 

My vision was to have a space that pays homage to the lively eateries of Italy’s side streets. A space where people could watch the chefs in the kitchen and smell the incredible aromas of quality Italian food. A space where Italian food traditions and contemporary dining experiences intermingle.

And so Italian Street Kitchen was born.

Inside and out, we embody the spirit of Italy. I like to think of ISK as my kitchen on my street – and I’d love for you to join me for a meal!

Tomino Cheese 1 of 9 Balsamic Vinegar 2 of 9 Parmigiano Reggiano 3 of 9 Prosciutto di Parma 4 of 9 Pecorino Cheese 5 of 9 Pappardelle Ossobuco 6 of 9 Porchetta Panino 7 of 9 Panzerotto 8 of 9 Arancini 9 of 9

Our Food Ethos

For us, the best Italian food combines modern culinary techniques with authentic recipes passed down through the generations. That’s why our menu is designed to showcase traditional classics as well as modern dishes with an Italian twist. 

From wood-fired Italian style pizza to fresh pasta, antipasti and small plates, each and every dish is lovingly hand-made just like nonna used to.

Underpinning all our food is quality Italian ingredients. We work with providores in Roma, Napoli, Sicilia, Venezia and regional Italy to source premium stone-ground flour, tomatoes, cheeses and produce that you won’t find anywhere else on earth.

Tomino Cheese, Piedmonte

Tomino is an Italian cheese originating from Piedmont. It’s made from cow’s milk and has a compact and pale yellow soft paste on the interior.

When fresh, it has a pleasant, milky aroma with sharp notes, and when mature, its characteristics become stronger. It’s perfect on its own or served with cured meat or grilled vegetables.

Balsamic Vinegar, Modena

The story of balsamic vinegar starts around 1050 in the little city of Modena. Back then, it was reportedly given to Emperor Enrico III of Franconia as a gift. In the Middle Ages, it was used as a disinfectant and had a reputation as a miracle cure.

Today, balsamic vinegar of Modena is produced according to special Protected Geographical Indication (PGI) production regulations.

Parmigiano Reggiano, Bologna

Parmigiano-Reggiano or parmesan is a hard, granular cheese produced from cow’s milk.  It is named after its producing areas: the provinces of Parma, Emilia-Romagna, the part of Bologna west of the Reno river, Modena, and the part of Mantua south of the Po river. Each wheel of cheese is aged to perfection for 12-36 months.

Prosciutto di Parma, Parma

Italy’s most prized prosciutto is the Prosciutto di Parma of the Emilia-Romagna region. It’s meticulously salted and gradually cured for up to 16 months to produce an unrivalled sweetness with a very distinctive fragrance, flavour and personality. Prosciutto di Parma is trimmed and cleaned to the highest standards, and chisel-deboned without cutting into the ham.

Pecorino Cheese, Sardinia

Known locally as pecorino sardo, Sardinian pecorino is an aromatic hard or semi-hard cheese made from fresh whole sheep’s milk. It has a solid, balanced, pleasantly rich in flavour, which tends to become more marked with time.

Pappardelle from Tuscany

Pappardelle, from the Italian word meaning ‘to gobble up’ is an apt name for a sturdy Tuscan pasta that fills out a hearty sauce. Best served with fresh pappardelle pasta is lamb shank ossobucco, where the rich flavour of the meat is complemented by a homey sauce of red wine, rosemary and tomato paste.

Porchetta Panini from Rome

A typical street food dish, the porchetta panini is a crispy Italian roll stuffed with savoury, tender pork belly that’s been slow-roasted for at least 8 hours, and topped with fresh salsa verde. When you go out in Rome and stay up until 5am, a porchetta panini and a good beer is the perfect after-party.

Panzerotti from Puglia

Originally from Puglia in the south of Italy, panzerotti is a street food made from fried pizza dough stuffed with fillings such as minced meat, peas, mortadella, turnips, mozzarella and pecorino. ‘Panzerotti’ is based on the word ‘panza’, a variation of Italian the word meaning ‘belly’ or ‘tummy’ in reference to the puffy swelling of the filling in the pastry.

Arancini from Sicily

Arancini (or arancino, as some locals prefer to call them) is rice and cheese hand shaped, bread crumbed and deep-fried until golden and crispy. They’re believed to have originated in Sicily in the 10th century. In the cities of Palermo, Siracusa and Trapani, arancini are a traditional food for the feast of Santa Lucia on 13 December.

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