{"id":94285,"date":"2026-04-24T11:34:46","date_gmt":"2026-04-24T09:34:46","guid":{"rendered":"https:\/\/progettotouring.it\/radiotouring104\/?p=94285"},"modified":"2026-04-24T12:44:06","modified_gmt":"2026-04-24T10:44:06","slug":"reggio-calabria-street-food-fest-2026-ecco-il-programma-del-weekend-tra-divertimento-e-gusto","status":"publish","type":"post","link":"https:\/\/progettotouring.it\/radiotouring104\/2026\/04\/24\/reggio-calabria-street-food-fest-2026-ecco-il-programma-del-weekend-tra-divertimento-e-gusto\/","title":{"rendered":"Reggio Calabria Street Food Fest 2026: ecco il programma del weekend, tra divertimento e gusto"},"content":{"rendered":"<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white\"><span style=\"color: #222222\">Entra nel vivo il\u00a0<b>Reggio Calabria Street Food Fest<\/b>. Dopo il taglio del nastro del 22 aprile e i primi show cooking, sta per cominciare un weekend all\u2019insegna del gusto e del divertimento. E il lungomare \u201cItalo Falcomat\u00e0\u201d si conferma cornice ideale per un evento che celebra la cucina italiana, da quest\u2019anno patrimonio Unesco, mettendo in risalto l\u2019arte del cibo da strada e le bellezze dei territori: dallo Stretto alla provincia reggina. In questi primi due giorni in tanti hanno gi\u00e0 gustato le specialit\u00e0 proposte compiendo un viaggio tra le\u00a0<b>48 casette che quest\u2019anno compongono il food village<\/b>. Dal dolce al salato, dalla tradizione all\u2019innovazione. Sapori e colori che mettono d\u2019accordo tutti: grandi e piccini.<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"color: #222222\">\u00a0<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"color: #222222\">Particolarmente apprezzati gli\u00a0<b>show cooking<\/b>. Ieri, a deliziare il palato dei settanta ospiti dell\u2019elegante area attrezzata da Gran Mirci, tre rinomati chef e due maestri gelatieri. Alle 19 ai fornelli\u00a0<b>Martina Dodeci<\/b>\u00a0e\u00a0<b>Rushan Xhafaj<\/b>\u00a0del ristorante Demenna S. Marco D\u2019Alunzio (Me), con il loro sgombro scottato, gjize, latticello di yogurt e &#8220;scavuna&#8221;. Un piatto elegante e intraprendente, accompagnato dal vino dell\u2019azienda agricola Altomonte. <\/span><\/p>\n<p>&nbsp;<\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"color: #222222\">Poi \u00e8 toccato al gelato \u201cScilla e Cariddi\u201d conquistare i presenti. Una creazione del maestro\u00a0<b>Vincenzo Pennestr\u00ec<\/b>\u00a0della gelateria Sottozero di Reggio Calabria che ha unito il gusto del cioccolato bianco alle fragranze del bergamotto, con la deliziosa guarnizione di olio evo e croccante di pistacchi. Bis alle 21. A cucinare e spiegare passo passo il suo piatto \u00e8 stato lo chef\u00a0<b>Giuseppe Raciti<\/b>, una stella Michelin, direttamente dal ristorante Zash di Riposto (Catania). Raciti ha offerto una specialit\u00e0 dedicata direttamente allo Street Food: \u201cIl mio uovo croccante, omaggio a Reggio\u201d. Un trionfo di sapori regalato dalla cipolla rossa, dal caciocavallo silano e dalla storica coppia nduja e bergamotto. Sapori esaltati dal vino dell\u2019azienda agricola Caccamo. E per dessert un \u201cdialogo\u201d tra Etna e Nebrodi. <\/span><\/p>\n<p>&nbsp;<\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"color: #222222\">Il maestro\u00a0<b>Giuseppe Arena<\/b>\u00a0ha stupito con \u201cDue anime in un sorbetto\u201d, sorbetto di arancia rossa Val di Catania e nocciola Argimusco. Tra le fasi di preparazione e il successivo assaggio dei piatti, lo show ha dato spazio anche a un dibattito sul mondo food e non solo. A dialogare con la giornalista Valeria Zingale, il sindaco facente funzione della Citt\u00e0 Metropolitana di Reggio Calabria, Carmelo Versace, Saro Gugliotta, presidente Associbo, l\u2019esperto di Turismo Filippo Grasso, Benny Bonaffini vicepresidente Fiepet Confesercenti, il giornalista di Gazzetta del Sud Salvatore De Maria, l\u2019agente assicurativo<\/span><span style=\"font-size: 10.0pt;color: #222222\">\u00a0<\/span><span style=\"color: #222222\">Antonio Alfarone, Simone Marafioti, responsabile commerciale della cantina Caccamo e Antonino Altomonte (Cantina Altomonte). Poi le premiazioni alla presenza dell\u2019amministratore di Eventivamente, Alberto Palella.<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"color: #222222\">\u00a0<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"color: #222222\">Non potevano mancare\u00a0<b>la grande musica e gli spettacoli<\/b>\u00a0che hanno reso ancora pi\u00f9 effervescente l\u2019atmosfera fin dalla mattina allietata dalla selezione musicale \u201cCotti e suonati\u201d di Alfredo Reni. Ancora applausi per la Compagnia Joculares mentre la live band Rocco al Quadrato e il dj set di Massimo Trunfio hanno fatto scatenare i presenti, tra un morso e l\u2019altro alle tante specialit\u00e0 dello\u00a0Street Food Fest, attentissimo anche alle esigenze di chi \u00e8 intollerante a glutine e lattosio.<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"color: #222222\">\u00a0<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"color: #222222\">Il Reggio Calabria Street Food Fest, ideato e organizzato da\u00a0<b>Eventivamente<\/b>, promuove il cibo di strada di qualit\u00e0, ma \u00e8 anche un attrattore per fare conoscere le tradizioni e il patrimonio culturale reggino, divenendo un\u2019incisiva azione di marketing territoriale. Giornalisti e food blogger di tutta Italia stanno partecipando ai press tour organizzati per valorizzare le aziende locali specializzate nella produzione di vino, olio e formaggi e far scoprire le localit\u00e0 di interesse storico e culturale della citt\u00e0 metropolitana di Reggio Calabria con il suo brand territoriale \u201cAnimautentica\u201d.<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;text-align: justify;background: white\"><span style=\"color: #222222\">\u00a0<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><b><span style=\"font-size: 11.0pt;color: #222222\">Il programma di oggi, venerd\u00ec 24 aprile:<\/span><\/b><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><b><span style=\"font-size: 11.0pt;color: #222222\">\u00a0<\/span><\/b><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">Ore 11.30 \u2013 15.30 Alfredo Reni \u201cCotti e suonati\u201d<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">Ore 18.30\u00a0\u00a0\u00a0\u00a0Compagnia Joculares con gli spettacoli: \u201cCi vuole Calma\u201d e \u201cAether\u201d<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">Ore 18.30 \u2013 20.00 Selezione musicale di sottofondo a cura di Alfredo Reni<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">Ore 18.30 \u2013 21.00 Compagnia Joculares \u201cI Trampolieri \u201c<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">Ore 19.30\u00a0\u00a0\u00a0\u00a0Repliche spettacoli Compagnia Joculares<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">Ore 20.00\u00a0\u00a0\u00a0\u00a0Dj set Claudio Polimeni<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">Ore 21.30\u00a0\u00a0\u00a0\u00a0Live Band Gli Approssimativi<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">Ore 23.30 \u2013 01.00\u00a0\u00a0\u00a0Dj set Claudio Polimeni<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><b><span style=\"font-size: 11.0pt;color: #222222\">\u00a0<\/span><\/b><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><b><span style=\"font-size: 11.0pt;color: #222222\">Show Cooking:<\/span><\/b><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><b><span style=\"font-size: 11.0pt;color: #222222\">ore 19<\/span><\/b><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><b><span style=\"font-size: 11.0pt;color: #222222\">\u00a0<\/span><\/b><\/p>\n<p style=\"background: white;text-align: start;margin: 0cm 0cm .0001pt 36.0pt\"><span style=\"font-size: 11.0pt;font-family: Symbol;color: #222222\">\u00b7<\/span><span style=\"font-size: 7.0pt;color: #222222\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><span style=\"font-size: 11.0pt;color: #222222\">Filippo Cogliandro, ristorante L\u2019A Gourmet L\u2019Accademia (RC) &#8211; Antonello E Francesco Fragomeni, gelateria Fragomeni (RC)<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">\u00a0<\/span><\/p>\n<p style=\"background: white;text-align: start;margin: 0cm 0cm .0001pt 36.0pt\"><span style=\"font-size: 11.0pt;font-family: Symbol;color: #222222\">\u00b7<\/span><span style=\"font-size: 7.0pt;color: #222222\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><span style=\"font-size: 11.0pt;color: #222222\">Piatto proposto: Carnaroli di Sibari 30 mesi, cavolo viola e salsa allo zafferano di Motta San Giovanni. Vino: Azienda Vinicola Tramontana<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">\u00a0<\/span><\/p>\n<p style=\"background: white;text-align: start;margin: 0cm 0cm .0001pt 36.0pt\"><span style=\"font-size: 11.0pt;font-family: Symbol;color: #222222\">\u00b7<\/span><span style=\"font-size: 7.0pt;color: #222222\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><span style=\"font-size: 11.0pt;color: #222222\">Dessert: gelato Mango e bergamotto<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><b><span style=\"font-size: 11.0pt;color: #222222\">\u00a0<\/span><\/b><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><b><span style=\"font-size: 11.0pt;color: #222222\">ore 21<\/span><\/b><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><b><span style=\"font-size: 11.0pt;color: #222222\">\u00a0<\/span><\/b><\/p>\n<p style=\"background: white;text-align: start;margin: 0cm 0cm .0001pt 36.0pt\"><span style=\"font-size: 11.0pt;font-family: Symbol;color: #222222\">\u00b7<\/span><span style=\"font-size: 7.0pt;color: #222222\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><span style=\"font-size: 11.0pt;color: #222222\">Chef Antonio Battaglia, ristorante Alta Fiumara Resort &amp; Spa Cannitello-Villa San Giovanni (Rc) &#8211; Mirco Errigo, Mirco gelateria di Reggio Calabria<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">\u00a0<\/span><\/p>\n<p style=\"background: white;text-align: start;margin: 0cm 0cm .0001pt 36.0pt\"><span style=\"font-size: 11.0pt;font-family: Symbol;color: #222222\">\u00b7<\/span><span style=\"font-size: 7.0pt;color: #222222\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><span style=\"font-size: 11.0pt;color: #222222\">Piatto proposto: Kebab di pesce spada con melanzane alla brace. Vino: Azienda Agricola Brancati<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">\u00a0<\/span><\/p>\n<p style=\"background: white;text-align: start;margin: 0cm 0cm .0001pt 36.0pt\"><span style=\"font-size: 11.0pt;font-family: Symbol;color: #222222\">\u00b7<\/span><span style=\"font-size: 7.0pt;color: #222222\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><span style=\"font-size: 11.0pt;color: #222222\">Dessert: sorbetto mirtillo nero, sambuco e limone<\/span><\/p>\n<p style=\"background: white;text-align: start;margin: 0cm 0cm .0001pt 36.0pt\"><span style=\"font-size: 11.0pt;color: #222222\">\u00a0<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><b><span style=\"font-size: 11.0pt;color: #222222\">Gli orari di apertura del Food Village<\/span><\/b><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n<p style=\"background: white;text-align: start;margin: 0cm 0cm .0001pt 36.0pt\"><span style=\"font-size: 11.0pt;font-family: Symbol;color: #222222\">\u00b7<\/span><span style=\"font-size: 7.0pt;color: #222222\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><span style=\"font-size: 11.0pt;color: #222222\">Venerd\u00ec 24 aprile: dalle 11 alle 15 e dalle 18 all\u20191<\/span><\/p>\n<p style=\"background: white;text-align: start;margin: 0cm 0cm .0001pt 36.0pt\"><span style=\"font-size: 11.0pt;font-family: Symbol;color: #222222\">\u00b7<\/span><span style=\"font-size: 7.0pt;color: #222222\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><span style=\"font-size: 11.0pt;color: #222222\">Sabato 25 aprile: dalle 13 all\u20191<\/span><\/p>\n<p style=\"background: white;text-align: start;margin: 0cm 0cm .0001pt 36.0pt\"><span style=\"font-size: 11.0pt;font-family: Symbol;color: #222222\">\u00b7<\/span><span style=\"font-size: 7.0pt;color: #222222\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><span style=\"font-size: 11.0pt;color: #222222\">Domenica 26 aprile: dalle 11 alle 24<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><span style=\"font-size: 11.0pt;color: #222222\">\u00a0<\/span><\/p>\n<p style=\"margin: 0cm;margin-bottom: .0001pt;background: white;text-align: start\"><b><span style=\"font-size: 11.0pt;color: #222222\">Gli orari degli show cooking<\/span><\/b><\/p>\n<p style=\"background: white;text-align: start;margin: 0cm 0cm .0001pt 36.0pt\"><span style=\"font-size: 11.0pt;font-family: Symbol;color: #222222\">\u00b7<\/span><span style=\"font-size: 7.0pt;color: #222222\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><span style=\"font-size: 11.0pt;color: #222222\">23-24-25-26 aprile: alle 19 e alle 21<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Entra nel vivo il\u00a0Reggio Calabria Street Food Fest. Dopo il taglio del nastro del 22 aprile e i primi show cooking, sta per cominciare un weekend all\u2019insegna del gusto e&hellip;<\/p>\n","protected":false},"author":5,"featured_media":94286,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[921,150,196,140],"tags":[42809,304,53122],"class_list":["post-94285","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-in-primo-piano","category-news","category-reggio-calabria","tag-reggio-calabria-street-food-fest","tag-lungomare-falcomata","tag-programma-completo"],"yoast_head":"<!-- This site is optimized 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