Now it's the turn of the Vespa-riding Italians to show us their version of street edibles.

Flavio Tosolini, chef at Mosman's Fourth Village Providore has opened Friggitoria, a piccolo-sized Italian street food venue on Bayswater Road.

Friggitoria's arancini and gamberi make a nice change from the usual suspects of Kings Cross (we're looking at you kebabs).

And the Naples-raised chef, who started in restaurant kitchens at the age of 15, eventually owning his own venue in Sardinia before moving to Australia eight years ago, says he has wanted to open a street food venue even before he landed in Sydney.

Friggitoria serves bite-sized snacks in paper cones, Naples-style deep-fried pizza dough with cherry tomato sauce and spiral-shaped potatoes to takeaway customers and anyone quick enough to nab one of the handful of seats.

Tosolini and business partner Simone D'Onofrio aren't the only one punting on Italian street food.

When the Enopizzeria site in Neutral Bay reopens in May, Rome food truck staples will be part of the menu.

And there's still room in Sydney for more traditional Italian offerings of the non-street variety. The old Billy Kwong site in Surry Hills will reopen April 21 as Besser, which gets its name from the 96 Besser blocks used to build its bar. A Tavola's Eugenio Maiale is one of the posse behind the venture, the chef tagging the venture "Italiano Informale".