Nomentano Market
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Since 1925 the freshness under the house.
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Corinto Market
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Since 1960 the Via Ostiense Market.
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Cinecittà Market
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The market of the Tuscolano district.
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Trionfale Market
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The first Roman neighborhood market.
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Mercato Montagnola
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All the beauty of Rome
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Italian market
The Local Markets
The Italian Neighborhood Markets, by far the most beautiful and characteristic of the world
Pasta alla checca is a typical first course of Roman cuisine. To season the pasta, all rigorously raw, we use the cluster tomatoes, the DOP buffalo mozzarella, basil and a drizzle of extra virgin olive oil.
The artichokes alla giudia or alla giudea are a classic of Lazio and Rome gastronomy, perfect as a side dish of saltimbocca alla romana, but they are to be considered a delicious second.
The pasta factory of the city of the Popes produces fresh pasta and preparations, such as lasagne, rice balls and parmesan, every day in Anagni. Industry excellence.
A second fish dish easy, fast, healthy and tasty. The anchovies au gratin allow you to bring a tasty fish dish to the table with little expense.
Pasta is the most popular first course in the world, a symbol of Italian culture and national pride. This is why the Italians are so keen for us to prepare it in a workmanlike manner.
The half sleeves guanciale and asparagus is a fast and special dish. The creaminess of the asparagus, combined with the unique and exceptional flavor of the pillow make this dish very tasty.
From Mrs. Assunta seasonal, local and quality products. Arrivals are daily and supplied at the general market in Guidonia.
Spaghetti Aglio Olio and Alici, a very simple but very tasty first course. Quick and tasty, suitable for those who love the flavors of the past and are crazy about anchovies and anchovies.
We are the 'supermarket' of quality fruit and vegetables. All the flavors, aromas and aromas of the best lands of Italy: Terracina and Fondi
The golden and fried artichokes are an excellent appetizing side dish, different from the usual and perfect as finger food for an aperitif.
Present for three generations in the Ostiense district with horse specialties, Scottish meat, free-range poultry, Ariccia cured pork cheek and much more for a diet rich in iron, protein and zero cholesterol.
Food Guglielmo Vincenzo, the food counter that since 1954 puts the pleasure of food first
The Nomentano market has at its center a real open square with tables and supports made in market style with wooden planks, equipped with wifi to take a break, read the newspaper or eat something. And so beyond Mary's bar which offers, in addition to sandwiches and sandwiches, even ready meals (one day the cous cous, another the cutlets) there is a new possibility of eating at the Nomentano market.
Panzanella alla Romana, a wet bread seasoned with oil, vinegar, tomatoes, basil and pepper. A simple dish that involves the use of "old" ie stale bread.
The black pepper steaks are a rich and inviting second, the preparation is very simple and very fast, but there are some tricks ...
The artichoke and parmesan salad is one of the best ways to enjoy artichokes and eat them raw. A light dish with fast preparation, perfect as an appetizer.
There are some basic rules that must be adhered to anyway, as well as classical couplings that in reality may not always be correct
The Luciana octopus is a typical dish of Neapolitan gastronomy. A unique and delicious dish characterized by softness and juiciness.
Here every day fresh seafood salad, a real specialty. They offer a vast assortment of fish: from swordfish to yellowfin tuna, there is always the fish of paranza and blue fish and all the species of crustaceans such as shrimp, red prawns, prawns and shrimp.
From Maldera you can find lasagne and cannelloni, in various flavors, ready to taste and fresh pasta, ravioli, puff pastry, tortellini and fettuccine available daily.
Extra virgin olive oil is the key ingredient of the Mediterranean diet. It has a high energy value and is rich in good fats, in fact it is recommended by experts as a preferential condiment for food and meals.
Warm octopus salad with Taggiasca olives. Excellent for those who follow a controlled diet, but also for all those who love healthy eating.
Alfredo and Damiano do not have a simple butcher shop, but a real meat costume.
The fillet with balsamic vinegar is a second meat dish particularly rich in flavors and simple to make.
Broccoli and sausage is a typical Campanian dish where it is prepared with friarielli, a type of broccoli, very common in the Neapolitan capital. It is a very versatile recipe, in fact, besides being a complete second course, it is also an excellent side dish, or a tasty appetizer
Braised in Barolo is part of the great classics of Italian cuisine, whose preparation is not at all complex but requires a long marinating, with excellent wine and the right spices and a slow and loving cooking. The result is a tasty dish, rich in flavors, to be accompanied with a bottle of Barolo.
Roberto's butcher's shop is an explosion of tradition and creativity. From him you will find both the classic cuts of the best Italian meats, and some amazing preparations of his creation.
The best fish every day, directly from the auctions of Formia and Fiumicino, so that here the choice and the heterogeneity of the fish is perfectly balanced to the quality
A rustic but extremely tasty dish that appeals to adults and children also like it
The recipe to prepare the cantucci, the Tuscan sweets with almonds to taste dipped in a glass of vin santo
Who said that a restaurant, a fish shop and a local market must be three distinct things? The Maresca brothers' restaurant has been able to combine them into one stimulating, culinary speech
Taste specialists. Present in the Montagnola market since 2012, they work Italian culinary firsts, crossing our beautiful country far and wide. From Puglia to Piedmont, from Molise to Sardinia.
Let's say things as they are: Drogheria Alecci is the market in the Italian market
Rice-stuffed tomatoes are a rich dish that can be prepared in advance. It is usually considered a single dish because it is usually accompanied by baked potatoes. Stuffed tomatoes are stuffed with a tasty rice filling flavored with basil, oregano and baked.
The Triumphal market is considered the first Roman street market, it is certainly the largest with its 273 banks and is among the largest in Italy and even in Europe.
Fabio Pennacchia's butcher shop is a magical and unpredictable place, where even those who don't eat meat can shop
Mushroom aubergines are a typical side dish of Neapolitan cuisine. They are prepared in two variants, with and without tomatoes, cooking the aubergines in small pieces in a pan with garlic and oil. The name derives from the shape of aubergine chunks that resemble small mushrooms. Also excellent for seasoning pasta and filled sandwiches.
Ortofrutteria Orlandi is well supplied and convenient. Specialties from all fruit and vegetable markets. Flowers and ornamental plants on the counter.
Roberto and Luigi's grocer is simply the vanguard of the retail trade. Their is an extremely quality minimarket in the Trionfale market. It is useless to list all the products inside their box: to see to believe and above all to eat to experience exceptional taste experiences.
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Market Recipes
Suggested and made by professionals of taste
Present at the Italian Market since 1965, Fabio's butcher's shop is a place for meat lovers. The gourmet preparations are his forte.
The golden rules valid for all shellfish: always choose them strictly fresh, carefully check that they are shiny, scented with the sea and above all closed!
From the bright red of the Terracina strawberries, passing through all the shades of orange of the various types of peaches and loquats, up to the more autumn colors of the porcini mushrooms of which they are provided at almost every time of the year.
Here every day fresh seafood salad, a real specialty. They offer a vast assortment of fish: from swordfish to yellowfin tuna, there is always the fish of paranza and blue fish and all the species of crustaceans such as shrimp, red prawns, prawns and shrimp.
A pizzeria over the top. Giuseppe's pizzeria explodes with the colors and flavors of the market. All the products he uses pass directly from the farmer to his oven.
The traditional Tuscan recipe, with tomatoes and white wine. An Italian delight.
In retracing the history of this dish, we discover that tagliatella, fresh pasta made with eggs, porous and able to retain the sauce at its best, definitely established itself in combination with ragù.
The Mercato Montagnola is a true jewel of Rome. Populated by many farmers, it is a concentrate of culture and gastronomic experience.
Present in the Trionfale market for more than twenty years, the Nuova Sabe fruit and vegetable market takes care of the customer at 360 degrees. For any type of preparation, Alessandro and Famiglia, will satisfy every desire making you rediscover the delights of Mediterranean cuisine.
The best fish every day, directly from the auctions of Formia and Fiumicino, so that here the choice and the heterogeneity of the fish is perfectly balanced to the quality
A rustic but extremely tasty dish that appeals to adults and children also like it
Fabio Pennacchia's butcher shop is a magical and unpredictable place, where even those who don't eat meat can shop
To make no mistake, make sure it has the classic round shape of the Parmesan and that on the side it bears the diamond-shaped Pecorino Romano DOP brand with the stylized sheep's head.
Orecchiette pasta with tomatoes and chicory are a very simple first course, made with a few flavor-rich ingredients that blend together perfectly
There are some basic rules that must be adhered to anyway, as well as classical couplings that in reality may not always be correct
Simple but tasty recipe typical of Lazio cuisine. Abbacchio alla Romana is a classic dish of the Easter menu, very tasty and not difficult to prepare
Food Guglielmo Vincenzo, the food counter that since 1954 puts the pleasure of food first
The Nomentano market has at its center a real open square with tables and supports made in market style with wooden planks, equipped with wifi to take a break, read the newspaper or eat something. And so beyond Mary's bar which offers, in addition to sandwiches and sandwiches, even ready meals (one day the cous cous, another the cutlets) there is a new possibility of eating at the Nomentano market.
Spaghetti alla puttanesca are a first course of the Italian culinary tradition, famous throughout the world for their typically Mediterranean flavor. A tasty first course, rich in taste and easy to make.
A second fish dish easy, fast, healthy and tasty. The anchovies au gratin allow you to bring a tasty fish dish to the table with little expense.
Present for over twenty years in the Cinecittà Market, the Stefani sisters (aka Streghe) will be able to enchant you with their magical knowledge of fruit.
The salad of roasted peppers is a tasty, light and fresh side dish, ideal for dinners with cold dishes. To be seasoned with aromas and spices to taste according to taste. Excellent with mint and basil.
The recipe to prepare the cantucci, the Tuscan sweets with almonds to taste dipped in a glass of vin santo
Spaghetti Aglio Olio and Alici, a very simple but very tasty first course. Quick and tasty, suitable for those who love the flavors of the past and are crazy about anchovies and anchovies.
Braised in Barolo is part of the great classics of Italian cuisine, whose preparation is not at all complex but requires a long marinating, with excellent wine and the right spices and a slow and loving cooking. The result is a tasty dish, rich in flavors, to be accompanied with a bottle of Barolo.
The Triumphal market is considered the first Roman street market, it is certainly the largest with its 273 banks and is among the largest in Italy and even in Europe.
The artichokes alla giudia or alla giudea are a classic of Lazio and Rome gastronomy, perfect as a side dish of saltimbocca alla romana, but they are to be considered a delicious second.
The fillet with balsamic vinegar is a second meat dish particularly rich in flavors and simple to make.
Seafood salad with anchovies and garlic bruschetta. Serve not only as a main dish, but also as an appetizer or side dish.
The artichoke and parmesan salad is one of the best ways to enjoy artichokes and eat them raw. A light dish with fast preparation, perfect as an appetizer.
Alfredo and Damiano do not have a simple butcher shop, but a real meat costume.
The ham cannot be too thin to allow a healthy seasoning. The thigh must have a good crown of fat and above all a certain dose of internal veins, are above all those that give flavor to the slice
A very tasty recipe, as you can only find in Sicily, a traditional and unique soup.
Mushroom aubergines are a typical side dish of Neapolitan cuisine. They are prepared in two variants, with and without tomatoes, cooking the aubergines in small pieces in a pan with garlic and oil. The name derives from the shape of aubergine chunks that resemble small mushrooms. Also excellent for seasoning pasta and filled sandwiches.
It sells plants and flowers for both indoor and outdoor use. Make decorations and compositions for each event and maintenance work on green areas for terraces and outdoors.
Honestly we Italians are intolerant, as much as we can tease other people's kitchens and bizarre inventions, we have some fundamentals on which we can't really compromise
The half sleeves guanciale and asparagus is a fast and special dish. The creaminess of the asparagus, combined with the unique and exceptional flavor of the pillow make this dish very tasty.
From Mrs. Assunta seasonal, local and quality products. Arrivals are daily and supplied at the general market in Guidonia.
The sea bass or sea bass tartare, one of the most refined white sea fish, is a simple and extremely refined dish, but it is important that you have really fresh fish. In fact the really difficult thing is to find the right ingredients for this delight.
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Warm octopus salad with Taggiasca olives. Excellent for those who follow a controlled diet, but also for all those who love healthy eating.
The Pescheria Grilli has never stopped bringing the best fish from the Tyrrhenian to the Piazza Bologna district.
A tantalizing delight and a perfect appetizer to enjoy with a good glass of white wine.
The artichokes alla giudia or alla giudea are a classic of Lazio and Rome gastronomy, perfect as a side dish of saltimbocca alla romana, but they are to be considered a delicious second.
Pasta is the most popular first course in the world, a symbol of Italian culture and national pride. This is why the Italians are so keen for us to prepare it in a workmanlike manner.
Yet another recipe for amatriciana sauce, this time used to season the Gragnano rigatoni. This is not the sanctified and codified recipe but it is an alternative and very very tasty version.
The pasta factory of the city of the Popes produces fresh pasta and preparations, such as lasagne, rice balls and parmesan, every day in Anagni. Industry excellence.
Over 25 years of experience. Present since 1991 with two stores in the same market, the Maresca family brings the fruits, flavors and colors of the Tyrrhenian Sea to the Montagnola district every day.
From Maldera you can find lasagne and cannelloni, in various flavors, ready to taste and fresh pasta, ravioli, puff pastry, tortellini and fettuccine available daily.
To make no mistake, make sure it has the classic round shape of the Parmesan and that on the side it bears the diamond-shaped Pecorino Romano DOP brand with the stylized sheep's head.
Ciao Checca a delicious fast food restaurant in the center of Rome that comes from the idea of two friends with a great passion for food and wine
We are the 'supermarket' of quality fruit and vegetables. All the flavors, aromas and aromas of the best lands of Italy: Terracina and Fondi
The Nomentano market has at its center a real open square with tables and supports made in market style with wooden planks, equipped with wifi to take a break, read the newspaper or eat something. And so beyond Mary's bar which offers, in addition to sandwiches and sandwiches, even ready meals (one day the cous cous, another the cutlets) there is a new possibility of eating at the Nomentano market.
Broccoli and sausage is a typical Campanian dish where it is prepared with friarielli, a type of broccoli, very common in the Neapolitan capital. It is a very versatile recipe, in fact, besides being a complete second course, it is also an excellent side dish, or a tasty appetizer
From Norcia to Rome, norcini for 4 generations. From 1956 to customer service with competence and seriousness. If you are looking for cod, this is the shop for you!
Donated for about fifteen years, it is committed to bringing to the tables of its customers only and exclusively national catch.
Braised in Barolo is part of the great classics of Italian cuisine, whose preparation is not at all complex but requires a long marinating, with excellent wine and the right spices and a slow and loving cooking. The result is a tasty dish, rich in flavors, to be accompanied with a bottle of Barolo.
Let's say things as they are: Drogheria Alecci is the market in the Italian market
Fabio Pennacchia's butcher shop is a magical and unpredictable place, where even those who don't eat meat can shop
The covered market of the Ostiense- San Paolo neighborhood has an ancient history, first in the street, then in the structure of Via Corinto (in the Sixties), then back on the street during a long renovation and then from the Eighties again indoors.
Sea bass in salt crust. The best way to taste sea bass (sea bass) is to cook it in a salt crust. This enhances all the flavor of fresh fish.
The Laurentino market was built towards the end of the eighties when a group of operators decided to take part in a competition announcement, announced by the Municipality of Rome, for the assignment of parking spaces in the new equipped terraces built in different peripheral locations in the city between which the Laurentino Market, the last outpost on the homonymous street before the South Ring Road.
Who said that a restaurant, a fish shop and a local market must be three distinct things? The Maresca brothers' restaurant has been able to combine them into one stimulating, culinary speech
Alfredo and Damiano do not have a simple butcher shop, but a real meat costume.
This recipe for Ligurian bream is good for sea bass, withe and sea bass.
Mushroom aubergines are a typical side dish of Neapolitan cuisine. They are prepared in two variants, with and without tomatoes, cooking the aubergines in small pieces in a pan with garlic and oil. The name derives from the shape of aubergine chunks that resemble small mushrooms. Also excellent for seasoning pasta and filled sandwiches.
A pizzeria over the top. Giuseppe's pizzeria explodes with the colors and flavors of the market. All the products he uses pass directly from the farmer to his oven.
Rice-stuffed tomatoes are a rich dish that can be prepared in advance. It is usually considered a single dish because it is usually accompanied by baked potatoes. Stuffed tomatoes are stuffed with a tasty rice filling flavored with basil, oregano and baked.
In 2002 the historical market of Cinecittà was transferred from Largo Appio Claudio to a semi-covered structure with iron boxes and plexiglass covers, what is called a well-equipped terrace, in via Quintilio Varo, off the corner of Giulio Capitolino.
Seafood salad with anchovies and garlic bruschetta. Serve not only as a main dish, but also as an appetizer or side dish.
There are some basic rules that must be adhered to anyway, as well as classical couplings that in reality may not always be correct
From Mrs. Assunta seasonal, local and quality products. Arrivals are daily and supplied at the general market in Guidonia.
Panzanella alla Romana, a wet bread seasoned with oil, vinegar, tomatoes, basil and pepper. A simple dish that involves the use of "old" ie stale bread.
Present in the Trionfale market for more than twenty years, the Nuova Sabe fruit and vegetable market takes care of the customer at 360 degrees. For any type of preparation, Alessandro and Famiglia, will satisfy every desire making you rediscover the delights of Mediterranean cuisine.
Extra virgin olive oil is the key ingredient of the Mediterranean diet. It has a high energy value and is rich in good fats, in fact it is recommended by experts as a preferential condiment for food and meals.
Present at the Italian Market since 1965, Fabio's butcher's shop is a place for meat lovers. The gourmet preparations are his forte.
A second fish dish easy, fast, healthy and tasty. The anchovies au gratin allow you to bring a tasty fish dish to the table with little expense.
The Mercato Montagnola is a true jewel of Rome. Populated by many farmers, it is a concentrate of culture and gastronomic experience.
The traditional Tuscan recipe, with tomatoes and white wine. An Italian delight.
Simple but tasty recipe typical of Lazio cuisine. Abbacchio alla Romana is a classic dish of the Easter menu, very tasty and not difficult to prepare