Kabab

Italians don’t eat a lot of meat. Italy is known for pasta and while many do contain meat, it’s mostly for flavor purposes and to screw with vegetarians. You can always opt for the second course, which is purely meat, but while it may be so delicious you could cry, there is only enough for a few tantalizing bites of heaven.

But there is a way to get your meat fix in Italy: doner kebabs. For about four euro you will get a burrito-type meal typically filled with two types of cabbage, lettuce, tomatoes, a white dairy herb sauce, and tons of delicious salty lamb, cut right off of a large rack of meat slowly turning on a spit. Other variations include adding a spicy red sauce, dried peppers, and anything else lying around the kitchen, served also on plates or in a panino.

These savory wraps can be found down small side streets and in lots of cafeterias in many piazzas, such as Piazza Barberini, where I sometimes go in between classes. It’s one of the few things you can order in Italy that will actually leave you satisfyingly full and I absolutely love them.