In Italy, street food is not only a culinary tradition but also a rapidly expanding business sector. Supplì, arancini, cuoppi, arrosticini, lampredotto and panzerotti are among the regional specialties that have increasingly found a place on the streets of Italian cities and tourist destinations, transforming popular recipes into genuine business opportunities. Unioncamere, the organization representing Italy's network of Chambers of Commerce, has documented the sector's growth. According to its data, the number of active street food businesses has risen by 88.7% over the past decade, from 2,271 to 4,286. Unioncamere now considers street food more than a simple alternative to restaurants: it has become a business model capable of responding to demand for more flexible, informal experiences that are closer to consumers. The growth is also being driven by so-called experiential tourism, which is increasingly focused on discovering the culinary traditions of individual areas. The distribution of businesses confirms the strong link between street food and tourism. Almost half of all registered businesses are located in Southern Italy, where the variety of regional cuisines combines with a strong presence of tourist destinations. But the phenomenon is not limited to the South or to major cities. Rome is currently Italy's leading street food center, with 129 businesses, just one more than Milan, which has 128. The figures show how firmly the sector is now established in the country's two main urban hubs. Growth, however, is particularly evident in areas that until recently were largely absent from Italy's street food map. As many as 717 Italian municipalities have entered the sector for the first time, a development that, according to Unioncamere, demonstrates street food's ability to move beyond traditional tourist centers and involve cities and small towns alike.