The Local Markets
The Italian Local Markets, by far one of the most beautiful and characteristic in the world
The Montagnola Market is a real jewel of Rome. Populated by many direct farmers, it is a concentrate of culture and gastronomic experience.
The Nomentano market has at its center a real open square with tables and supports made in market style with wooden pallets, equipped with wifi where you can take a break, read the newspaper or eat something. And so beyond Mary's bar which offers not only sandwiches and sandwiches, but also ready meals (one day cous cous, another day cutlets) there is a new possibility to eat at the Nomentano market.
The covered market in the Ostiense-San Paolo district has an ancient history, first in the street, then in the structure in via Corinto (in the 1960s), then again on the street during a long renovation and then again indoors from the 1980s.
The covered market in via Catania 70, is located in the university district near the 'Sapienza' University
In 2002 the historic market of Cinecittà was moved from Largo Appio Claudio to a semi-covered structure with iron boxes and plexiglass roofs, what is called an equipped stalls, in via Quintilio Varo, corner of Giulio Capitolino.
The Recipes of the Markets
Suggested and created by the professionals of taste
The artichokes alla giudia or alla giudea are a classic of Lazio and Rome gastronomy, perfect as a side dish for saltimbocca alla romana, but they are to be considered a delicious second course.
The roasted pepper salad is a delicious, light and fresh side dish, ideal for dinners based on cold dishes. To be seasoned with aromas and spices to taste according to taste. Excellent with mint and basil.
Braised in Barolo is part of the great classics of Italian cuisine, the preparation of which is not complex at all but requires a long marinating, with excellent wine and the right spices and a slow and loving cooking. The result is a tasty dish, full of flavors, to be served with a bottle of Barolo.
Broccoli and sausage is a typical Campania dish where it is prepared with broccoli, a type of broccoli, very popular in the Neapolitan capital. It is a very versatile recipe, in fact in addition to being a complete second course it is also an excellent side dish, or a delicious appetizer
The artichoke and parmesan salad is one of the best ways to enjoy artichokes and eat them raw. A light dish with a quick preparation, perfect as an appetizer.
The half sleeves with bacon and asparagus is a quick and special dish. The creaminess of the asparagus, combined with the unique and exceptional flavor of the bacon make this dish very tasty.
Pasta alla checca is a typical first course of Roman cuisine. For the sauce of the pasta, all strictly raw, we use vine tomatoes, buffalo mozzarella DOP, basil and a drizzle of extra virgin olive oil.
This recipe for Ligurian sea bream is good for sea bass, occhiate and gallinelle.
Spaghetti Aglio Olio e Alici, a really simple but very tasty first course. Quick and tasty, suitable for those who love the flavors of the past and are crazy for anchovies and anchovies.
Warm octopus salad with Taggiasca olives. Excellent for those who follow a controlled diet, but also for all those who love to eat healthy.
Spaghetti alla puttanesca is a first course of the Italian culinary tradition, famous all over the world for their typically Mediterranean flavor. A tasty first course, rich in taste and easy to make.
The golden and fried artichokes are an excellent appetizing side dish, different from the usual and perfect as finger food for an aperitif.
Roman-style panzanella, a wet bread seasoned with oil, vinegar, tomatoes, basil and pepper. A simple dish that involves the use of "old" bread that is stale.
The black pepper steaks are a rich and inviting second course, the preparation is very simple and very fast, but there are some tricks ...
An easy, quick, healthy and tasty second course of fish. Anchovies au gratin allow you to bring a tasty fish dish to the table with little expense.
Octopus alla Luciana is a typical dish of Neapolitan gastronomy. A unique and delicious dish characterized by softness and juiciness.
The dark chocolate cake is a classic, simple and delicious dessert with few ingredients: eggs, butter, sugar, flour and lots of dark chocolate. Quick to prepare and also very easy, ideal for breakfast and a snack.
A very tasty recipe, as only in Sicily you can find it, a traditional and unique soup.
Rice stuffed tomatoes are a rich dish, which 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 the oven.
Mushroom eggplants are a typical side dish of Neapolitan cuisine. They are prepared in two variants, with and without tomato, by cooking the aubergines in small pieces in a pan with garlic and oil. The name derives from the shape of the aubergine pieces that resemble small mushrooms. Also excellent for seasoning pasta and stuffed sandwiches.
La Tiella di Gaeta is a savory pie that comes from the Lazio gastronomic tradition. It can be considered as a single dish
Seafood salad with anchovies and garlic bruschetta. To be served not only as a single dish, but also as an appetizer or side dish.
The sea bass or sea bass tartare, one of the most refined white sea fish of all, 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.
Fillet with balsamic vinegar is a second dish of meat particularly rich in flavors and simple to make.
The recipe to prepare cantucci, Tuscan sweets with almonds to be enjoyed dipped in a glass of vin santo
Simple but tasty recipe typical of Lazio cuisine. Abbacchio alla romana is a classic dish on the Easter menu, very tasty and not difficult to prepare
Orecchiette with cherry tomatoes and chicory are a very simple first course, made with a few ingredients rich in flavor that go together perfectly
The traditional Tuscan recipe, with tomatoes and white wine. An all-Italian delight.
Sea bass in salt crust. The best way to enjoy sea bass (sea bass) is to cook it in a salt crust. In this way, all the flavor of fresh fish is enhanced.
A tantalizing delight and a perfect appetizer to be enjoyed with a good glass of white wine.
Yet another recipe for the amatriciana sauce, this time used to season rigatoni di Gragnano. This is not the sanctified and codified recipe but it is an alternative and very very tasty version.
Market Events and Suggestions
Find out what they say at the market
In order not to be mistaken, make sure that it has the classic round shape of Parmesan and that on the side it bears the Pecorino Romano DOP trademark in the shape of a rhombus and with a stylized sheep's head.
From fresh products to those of excellence, from home accessories to kitchen tools, from clothing to footwear, at the local market you will find everything and more, it is the place where you can catch what you have been looking for everywhere without success, but let's see why!
Honestly, we Italians are intolerant, however much the kitchens of others and bizarre inventions may tease us, we have some fundamentals we cannot compromise on.
There are some basic rules to which you must still adhere, as well as classic couplings that in reality may not always be correct.
Pasta is the most popular first course in the world, a symbol of Italian culture and national pride. This is why Italians are so keen to ensure that it is prepared in a workmanlike manner.
Extra virgin olive oil is the cornerstone 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.
The ham cannot be too lean, to allow for healthy curing. The thigh must have a good crown of fat and above all a certain amount of internal veins, especially those that give flavor to the slice
The golden rules valid for all molluscs: always choose them strictly fresh, carefully check that they are shiny, fragrant of the sea and above all closed!
In retracing the history of this dish, we discover that the tagliatella, a fresh pasta made with eggs, porous and able to retain the sauce at its best, definitively established itself in combination with ragù.