Patatine Fritte
**Patatine fritte** is the Italian term for French fries—potatoes cut into thin, uniform strips and deep-fried until golden and crispy outside while remaining soft and fluffy within. Though the potato originated in South America, the technique of frying it gained popularity in 17th- and 18th-century Europe, with Italy embracing it as a staple side dish and street food, often served in paper cones with salt. A superior version relies on high-starch potatoes, even cutting, and oil at 160–180°C. The best preparations achieve a crisp exterior with a creamy interior, seasoned simply with sea salt. Regional variations exist in cut thickness and accompaniments. In the Basque Country, **Txakoli Simon** in Bilbao (recommended by *Cosa mangiamo oggi?*) serves exceptional fries paired with local wines. In Milan, venues praised by creators like *xMurry* and *Secondo Luca* include **Fonsos**, **Dieci**, and **Popeyes**, while **KFC** in Guxhagen (*Secondo Luca*) and **Sorbillo POP** in Milan (*Franchino Er Criminale*) received negative reviews. International spots such as **Junk Smashburger** in Paris (*Cosa mangiamo oggi?*) and **Sweet Burger** in Turin (*Franchino Er Criminale*) also earn high marks. Conversely, **KFC** locations in Portage and Saginaw (*Secondo Luca*) and **Lotteria** in Seoul (*Pratt*) are deemed inferior. Patatine fritte remain a beloved global comfort food, from Italian trattorias to fast-food chains.
Mentions
10
on camera
Venues
10
Cities
6
2 countries
Loved
40%
What Giuliacrossbow says
10 on-camera moments, most recent first.
“A tiny, brand-new vegan fast food in Milan with homemade everything — from buns to fermented veggies — that delivers surprisingly good junk food, especially the nuggets and the 538 burger, though the Godzilla sandwich could use a proper cutlet instead of nuggets.”
Se il McDONALD'S fosse VEGANO?
“After a week of disappointments in Corfu, we finally found this authentic taverna in the northern inland — away from tourist traps — where everything was delicious: the moussaka, the sofrito, the souvlaki, all perfectly cooked and full of flavor, at a very honest price of €66 for a full dinner with drinks.”
Osterie in viaggio ISOLA di CORFU
Mo Chicken· MilanoLoved“Mo Chicken's Bacon Supreme Collection is a triumphant, bacon-heavy experience with excellent smash burgers, crunchy fresh-cut fries, and a standout chicken sandwich, all served in a casual, trendy spot in Milan.”
Mangio TUTTO il NUOVO MENU di MOCHO
“Dumbo Smash Burger in Milan is a mid experience — the fries are good, the burgers are decent but dry, and the nuggets are a failure. It's not memorable compared to other smash burger spots.”
DUMBO in ITALIA è una DELUSIONE?
Ciccio Gamer· RomaMixed“A new fast food burger joint by YouTuber Ciccio Gamer, with creative Italian-inspired burgers. The bacon is excellent, the sauces are great, but some execution issues like a frozen veggie patty and a tomato-sauce burger that doesn't work hold it back. I wouldn't go out of my way to come here, but it's better than I expected.”
PROVO il FAST FOOD di CiccioGamer89 con KODOMO
“A trendy, all-yellow smash burger spot with a good bun and crispy bacon, but the meat was too thin and salty for my taste — I prefer Smashy in Torino.”
Come si MANGIA nei LOCALI VIRALI?
Nuovo OSPITE Nuovo FAST FOOD: ROMA SORPRENDE ANCORA
“This kebab shop in Rivoli offers a decent kebab in homemade piadina, but the standard meat quality and the long travel time make it unremarkable.”
IL MIGLIOR STREET FOOD ETNICO di Torino?
“The reviewer visited Da Gino Tutto alla Brace, a place known for its 'alla brace' (grilled) kebab. While the concept of grilled kebab and the quality of some ingredients like the fries (crispy, flavorful) are praised, the overall experience with the kebab is mixed. The kebab itself is described as extremely spiced, to the point of masking the meat's flavor, and has a fatty texture that isn't unpleasant but noticeable. A significant issue is the composition of the kebab, where ingredients are not layered for a balanced bite, leading to a disjointed eating experience. The piadina used for the kebab is considered gummy and industrially made. Despite these drawbacks, the reviewer acknowledges the effort in making the 'spiato' (kebab meat) alla brace and the quality of individual ingredients, suggesting that the composition needs improvement for a better overall kebab experience. The price is also considered reasonable for the grilled kebab and the variety of condiments.”
STREET FOOD UNTO a CATANIA
“ALT Stazione del gusto is a new service station eatery in Rome, a collaboration between Eni and chef Niko Romito's academy, offering high-quality fast food with a focus on dishes like fried chicken.”
ENI ha aperto un FAST FOOD con uno CHEF STELLATO?