SlowSud

Impossible, right? But that’s what’s offered at SlowSud, a spot hidden in Via delle Asole 4, where the founding concept is to combine street food with slow food, obviously in the southern style. The name of the venue, in fact, is a wordplay on this innovative idea, which is intriguing.

SlowSud was born about a year ago out of an experiment, this is how its creators like to put it, but the formula is actually simple and effective: making even a quick meal convivial while respecting the timing and quality of the dishes. Judging by the recent opening of the second cocktail bar-kitchen in Corso Garibaldi 34 “Slow Sud Muciulerie”, we say the experiment was definitely successful!

SlowSud Corso Garibaldi

On the menu, there are authentic street food dishes, more elaborate restaurant options and, finally, “muciulerie”, the southern version of Spanish tapas, a sort of miniature and delicious alternative to the usual aperitif – the strength of the Corso Garibaldi restaurant.

The environment is young, casual, and tastefully designed. What attracts attention first is definitely the two tables with swings instead of traditional chairs: if, as I was, you are accompanied by your better half, don’t let it be taken by anyone else!

SlowSud Via delle Asole – Altalene

After this sweet introduction, let’s talk about dinner. The idea was to have street food, but in the end we were tempted by their first and second courses, promising to return for the super panini in the menu, ranging from the classic Sicilian pancakes to sandwiches with tartar or prawns. The bottom line of the menu is “sicilianity”, but the gastronomic selection presents dishes from other regions of southern Italy.

Our swing starts with a “Nuova norma” with tomato sauce cooked for 12 hours, and “il gambero e la vacca” (eng. “the shrimp and the cow”): paccheri with sliced prawns, burrata, datterini tomatoes. We figured it out from the first sight: the ingredients were excellent and worked according to tradition, but with pleasant and creative elements of novelty. Time to swing a bit and here comes the second course: “Tunnina 3.0”, cut slightly browned tuna on radish cream, accompanied by a salad of roasted peppers and raw artichokes: sublime! An unusual approach, but absolutely recommended. Finally, we conclude with the sweet and colorful “Tris di cannolicchi”: the “classic” with ricotta, another deliciously covered with chocolate and stuffed with ricotta and candied fruit and the traditional based on carrubba beans infusion. Really good.

The dishes, besides being very delicious, are very well-presented, a detail not to be taken for granted in a place that calls itself “street food”.