Something about "fast food"
During the period of the Greek invasion of Sicily, between the 8th and 6th centuries BCE, the settlers introduced new culinary traditions. In the Greek cities of the island, small eateries emerged that can be considered early versions of modern fast food. These establishments, called thermopolia, were shops located along main streets where ready-to-eat meals could be purchased to consume on-site or take away.
The thermopolia were characterized by stone counters that housed large jars used to store warm foods like soups, stews, and grains. The most popular dishes included barley bread, olives, dried figs, and local cheeses, often served with wine. This type of dining was especially convenient for merchants, craftsmen, and travelers, offering them a practical and affordable way to eat.
The cuisine of the thermopolia reflected a blend of Greek and Sicilian culinary traditions, combining local ingredients such as honey, almonds, and aromatic herbs with the flavors and techniques of Greek cooking. This model of fast dining demonstrates the cultural and everyday influence the Greeks had on the island.
This habit of eating on the go also became common in Roman times: in the tabernae, spectators of games in amphitheaters could buy food during the long days of entertainment.