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
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
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.
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!
The golden and fried artichokes are an excellent appetizing side dish, different from the usual and perfect as finger food for an aperitif.
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 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
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.
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.
The covered market of via Catania 70, is located in the university district near the University 'Sapienza'
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.
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.
Fabio Pennacchia's butcher shop is a magical and unpredictable place, where even those who don't eat meat can shop
The recipe to prepare the cantucci, the Tuscan sweets with almonds to taste dipped in a glass of vin santo
From fresh products to those of excellence, from home accessories to kitchen tools, from clothing to shoes, to the local market you can find everything and more, it's the place where you can catch what you've been looking for everywhere without success, but let's see why!
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.
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.
A rustic but extremely tasty dish that appeals to adults and children also like it
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.
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 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
Warm octopus salad with Taggiasca olives. Excellent for those who follow a controlled diet, but also for all those who love healthy eating.
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
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 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 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.
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.
La Tiella di Gaeta is a savory pie that comes from the Lazio gastronomic tradition. It can be considered as a single dish
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 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.
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.
The dark chocolate cake is a classic dessert, simple and delicious 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.
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.
The Luciana octopus is a typical dish of Neapolitan gastronomy. A unique and delicious dish characterized by softness and juiciness.
Let's say things as they are: Drogheria Alecci is the market in the Italian market
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.
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.
A tantalizing delight and a perfect appetizer to enjoy with a good glass of white wine.
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.
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.
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Market Recipes
Suggested and made by professionals of taste
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.
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.
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.
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.
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 golden and fried artichokes are an excellent appetizing side dish, different from the usual and perfect as finger food for an aperitif.
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 rustic but extremely tasty dish that appeals to adults and children also like it
Orecchiette pasta with tomatoes and chicory are a very simple first course, made with a few flavor-rich ingredients that blend together perfectly
The black pepper steaks are a rich and inviting second, the preparation is very simple and very fast, but there are some tricks ...
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
From Mrs. Assunta seasonal, local and quality products. Arrivals are daily and supplied at the general market in Guidonia.
La Tiella di Gaeta is a savory pie that comes from the Lazio gastronomic tradition. It can be considered as a single dish
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 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.
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.
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
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.
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.
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.
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
The covered market of via Catania 70, is located in the university district near the University 'Sapienza'
The Mercato Montagnola is a true jewel of Rome. Populated by many farmers, it is a concentrate of culture and gastronomic experience.
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
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.
A very tasty recipe, as you can only find in Sicily, a traditional and unique soup.
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 recipe to prepare the cantucci, the Tuscan sweets with almonds to taste dipped in a glass of vin santo
We are the 'supermarket' of quality fruit and vegetables. All the flavors, aromas and aromas of the best lands of Italy: Terracina and Fondi
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.
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.
The dark chocolate cake is a classic dessert, simple and delicious 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.
The fillet with balsamic vinegar is a second meat dish particularly rich in flavors and simple to make.
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.
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.
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.
This recipe for Ligurian bream is good for sea bass, withe and sea bass.
Fabio Pennacchia's butcher shop is a magical and unpredictable place, where even those who don't eat meat can shop
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.
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.
Events and Tips from the Market
Find out what they say to the market
Let's say things as they are: Drogheria Alecci is the market in the Italian market
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 golden and fried artichokes are an excellent appetizing side dish, different from the usual and perfect as finger food for an aperitif.
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.
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.
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.
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.
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.
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.
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
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.
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.
We are the 'supermarket' of quality fruit and vegetables. All the flavors, aromas and aromas of the best lands of Italy: Terracina and Fondi
A rustic but extremely tasty dish that appeals to adults and children also like it
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.
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
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 Luciana octopus is a typical dish of Neapolitan gastronomy. A unique and delicious dish characterized by softness and juiciness.
The Mercato Montagnola is a true jewel of Rome. Populated by many farmers, it is a concentrate of culture and gastronomic experience.
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.
The covered market of via Catania 70, is located in the university district near the University 'Sapienza'
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.
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.
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.
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.
Seafood salad with anchovies and garlic bruschetta. Serve not only as a main dish, but also as an appetizer or side dish.
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.
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.
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
This recipe for Ligurian bream is good for sea bass, withe and sea bass.
Alfredo and Damiano do not have a simple butcher shop, but a real meat costume.
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.
From Mrs. Assunta seasonal, local and quality products. Arrivals are daily and supplied at the general market in Guidonia.
Food Guglielmo Vincenzo, the food counter that since 1954 puts the pleasure of food first
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.
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.
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.
The fillet with balsamic vinegar is a second meat dish particularly rich in flavors and simple to make.
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.
For three generations the D'Antoni family has been offering classic cuts of veal, beef and pork, specializing in making ready-to-cook items of all kinds.