The Local Markets
The Italian Neighborhood Markets, by far the most beautiful and characteristic of the world
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.
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.
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 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.
Suggested and made by professionals of taste
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.
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 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.
The Luciana octopus is a typical dish of Neapolitan gastronomy. A unique and delicious dish characterized by softness and juiciness.
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.
Seafood salad with anchovies and garlic bruschetta. Serve not only as a main dish, but also as an appetizer or side dish.
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
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.
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.
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
A tantalizing delight and a perfect appetizer to enjoy with a good glass of white wine.
A rustic but extremely tasty dish that appeals to adults and children also like it
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.
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.
Warm octopus salad with Taggiasca olives. Excellent for those who follow a controlled diet, but also for all those who love healthy eating.
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.
Orecchiette pasta with tomatoes and chicory are a very simple first course, made with a few flavor-rich ingredients that blend together perfectly
Events and Tips from the Market
Find out what they say to the market
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.
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.
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 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!
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.
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 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 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!