0

0

6

 

MCF_partite Fiorentina_mouseover_1809

0

2

0

6

 

MCF_mercaledi home mouseover_1709

3

Alessandra Camèra e Filippo Viana
 

Alessandra Camèra e Filippo Viana

Fruit and vegetables

 

“DON’T TELL THE FARMER”

Alessandra and Filippo work the land owned by their families between San Polo in Chianti and Bagno in Ripoli, and they know what it means to practice extensive farming, if possible as a closed production cycle, with a minimum of external resources. At the Market Alessandra and Filippo bring their products and a few selected ones from small producers, favouring Tuscan flavours like strawberries from Mosciano or apples from Casentino, according to seasonal availability.

055 239979802 | verdure@mercatocentrale.it

 

PRODUCTS

verdure1000x1000a  verdure1000x1000bverdure1000x1000hverdure1000x1000gverdure1000x1000fverdure1000x1000everdure1000x1000dverdure1000x1000c

NEWS

4

10

8

5

0

0

 

Fruit and vegetables

Some flowers are edible. Among these: narcissi, violets, geraniums, and sweet peas, which are used to add a touch of colour, scent, and flavour to salads.

6

7

8

0

12

9

Fausto Savigni
 

Fausto Savigni

Meat and cold cuts

 

DELICIOUS MEAT

The rustic Sambucana and Cinta Senese breeds of pig, Chianina and Piedmont cattle, Ermellinata from Rovigo and Robusta Maculata breeds of poultry, and Livornese chickens for their eggs. This is the Savigni family’s world and their whole life. The meat for the cold cuts is prepared, processed, dried, and matured in their laboratory, a guarantee of inspection and quality. From there the products reach the stalls of the Central Market in Florence; meat that tastes like meat.

 

055 239979801 | carniesalumi@mercatocentrale.it

 

PRODUCTS

carnesalumi1000x1000acarnesalumi1000x1000bcarnesalumi1000x1000ccarnesalumi1000x1000dcarnesalumi1000x1000fcarnesalumi1000x1000e

NEWS

10

0

12

11

12

 

Meat and cold cuts

Brick cooked chicken has no added fat – except for a drop of oil – which ensures tender meat and crunchy skin. It is an ancient and flavoursome method of cooking that is carried out with fire-resistant bricks.

12

12

13

0

12

 

Fried meat and meat balls

The oil that is most suited for frying is extra virgin olive oil, followed by peanut oil. While, if you don’t want to overpower delicate flavours it is best to use sesame seed oil or grape seed oil.

14

18

Marco Rosi e Paolo Soderi
 

Marco Rosi e Paolo Soderi

Fried meat and meat balls

 

YOU CAN’T FRY WITH WATER

First of all, Marco Rosi makes the original spider web fried dish, with batter that forms a crunchy enveloping and protecting web. Secondly, the meat produced by Paolo Soderi speaks for itself. Meatballs, and unboned meat, coccoli (Florentine bread rolls) left to rise for a whole night, mandolin sliced potatoes, and fried seasonal produce – courgettes and courgette flowers, artichokes and green tomatoes, thinly sliced cabbage and porcini mushrooms – and the sweetness of acacia flowers. At the Central Market in Florence these dishes are always served warm.

055 239979803 | friggitoria@mercatocentrale.it

 

PRODUCTS

fritto1000x1000afritto1000x1000b

NEWS

15

0

18

16

18

17

0

18

18

0

47

BCC Signa
 

BCC Signa

The Bank

 

A BRANCH THAT’S VIRTUAL, CONVENIENCE THAT’S REAL

BCC Signa brings all the safety, security and services of a bank constantly dedicated to its customers’ needs to the Mercato Centrale Firenze with its new and highly innovative virtual branch. The ATM distributes cash and accepts deposits in cash and cheques, and dispenses forms to be filled in and receives them after they’ve been completed and signed. The dedicated service lounge guarantees full privacy in real-time links with bank staff for complete and continuous consultancy, tailored to suit all customer needs, with the on-line availability of skilled specialists in all the various banking areas.

055 239979820 | banca@mercatocentrale.it

 

19

0

18

Franco Parola
 

Franco Parola

Our cheese

 

CHOSING BY SCENT

Franco Parola is a cheese selector and affineur. He only selects small farms that preferably use unpasteurized milk – which has a stronger flavour compared to pasteurized milk – with an artisan production and a closed seasonal production cycle. From the mountain pastures the cheese goes to the maturing chambers, and from there it is taken to the stalls in the Central Market in Florence. A journey through flavour that travels through Tuscany and Italy, France, Switzerland, Great Britain, and Ireland. Especially selected cheese, sometimes just a small quantity, but always delicious.

055 239979808 | formaggi@mercatocentrale.it

 

PRODUCTS

formaggi1000x1000aformaggi1000x1000bformaggi1000x1000cformaggi1000x1000dformaggi1000x1000fformaggi1000x1000e

NEWS

20

0

23

21

0

23

 

Our cheese

The more water cheese contains, the larger the fragments of curd are: as large as a walnut in the case of stracchino, as big as an olive in the case of a provola, and as tiny as a grain of rice with regards to pecorino and parmigiano.

22

23

DAVID BEDU
 

DAVID BEDU

Bread and pastries

 

IF IT’S WARM, IT’S FRESH

David Bedu follows two rules: all the flour he uses is stone ground and traceable from the wheat field to the mill, to the oven, and he only uses a yeast base that comes from the vinsanto base on the Felsina farm. At the Central Market PANK the boulangerie produces traditional kinds of bread: from San Lorenzo bread to Reyne bread which was created in honour of Caterina de’ Medici. Only natural aromas and colouring are employed in the pastries, because goodness needs no artificial ingredients.

055 239979810 | panepasticceria@mercatocentrale.it

 

PRODUCTS

pane1000x1000apane1000x1000bpane1000x1000cpane1000x1000dpane1000x1000cpane1000x1000hpane1000x1000gpane1000x1000fpane1000x1000epane1000x1000d

NEWS

23

0

23

 

Bread and pastries

San Lorenzo is the Patron Saint of bakers and the Protector of bread and pastry makers.   During the Saint’s feast days, bakers and pastry makers would take a gift of bread to church as a votive offering.

24

28

25

0

28

Giunti
 

Giunti

The bookshop

 

THE FLAVOUR OF KNOWLEDGE
At Mercato Centrale Firenze the presence of a bookshop was a must, and the obvious choice was a Giunti bookstore, as it has always taken a special interest in the good food culture. At the Mercato the Giunti al Punto corner carries a selection of books that are dedicated to the world of food and cooking – a sector in which it is a leader – as well as a series of events and presentations that take place on the first floor of the Mercato Centrale Firenze, an ideal place to promote books about food and wine; close to the artisans who deal with food every day, close to those who want to discover more about food and learn and explore the subject in depth, and close to the heart of Florence.

055 239979815 | libreria@mercatocentrale.it

 

PRODUCTS

libreria1000x1000a

26

0

28

28

28

29

28

LORENZO DE' MEDICI
 

LORENZO DE' MEDICI

Cooking classes

 

COOKING TEACHES

Carla and Fabrizio Guarducci, creators of the Lorenzo de’ Medici cooking school, know that cookery classes are one of the most effective ways to discover the culture of a country and interact with it. At the Central Market it is even easier because students can see and taste the products while they talk to the artisans. Food culture and cultural nourishment, to find out about history and to create the future.

 

055 239979806 | scuola@mercatocentrale.it

 

PRODUCTS

scuolacuna1000x1000ascuolacuna1000x1000bscuolacuna1000x1000cscuolacuna1000x1000dscuolacuna1000x1000hscuolacuna1000x1000gscuolacuna1000x1000fscuolacuna1000x1000e

NEWS

30

50

32

 

Cooking classes

The students at the Lorenzo de’ Medici school have contributed to the restoration of the San Jacopo in Campo Corbolini church, in the San Lorenzo quarter of Florence.

31

0

32

32

32

33

0

32

 

The Wine School

When a sommelier wears the tastevin – the shallow silver and metal cup traditionally used for wine tasting – hung from the breast pocket and not from around the neck, it means that he or she is not working at the moment.

34

0

37

Luca Gardini
 

Luca Gardini

The Wine School

 

LISTENING TO WINE

It may sound strange, but what goes on between the sommelier Luca Gardini and his wines is nothing less than a true conversation that grows and becomes richer every day they spend talking to each other. Learning everything possible about wine is more than a question of taste buds. It also and above all means exploration, tradition, identity, emotion, and a sense of territory and terroir. And it’s precisely from here that Gardini starts his wine discovery courses, held at the Mercato Centrale. Luca brings all his experience and passion to revolutionize the world of wine tasting to the Mercato Centrale, transforming it into a daily action within everyone’s reach, with only a few rules, but rules that are clear and simple. Because wine comes from the land and from the soil, authentic, genuine and original. And simplicity is the best way to talk about it, and the best way to get to know it.

enoscuola@mercatocentrale.it

 

NEWS

35

0

37

36

37

 

Green deliveries

The average time it takes to recharge an electric vehicle is about 25 minutes. A fully recharged battery costs about 2/3 Euros and covers a distance of about 130 km.

37

37

Simone Bastiani
 

Simone Bastiani

Green deliveries

 

THE MARKET ON YOUR DOORSTEP

From vans to bicycles, the Green Speedy fleet only comprises vehicles with zero emissions. Simone Bastiani’s idea for the Central Market in Florence is as good as it is simple: you can do your shopping without worrying about how to take everything home, thanks to these electric vehicles. Delivery is guaranteed within 3 hours. Access to the town centre is unlimited and there are special reduced charges and free services – twice a month – for the over 65s and for people with disabilities.

055 239979819 | consegne@mercatocentrale.it

 

NEWS

38

0

37

39

41

PAOLA ROSELLINI E MAURIZIO SPADINI
 

PAOLA ROSELLINI E MAURIZIO SPADINI

Fresh fish

 

FOUR GENERATIONS OF FISHERMEN

The quality of the Rosellini’s fish comes from a careful selection of the catch and of the suppliers. Their fish is caught in the Mediterranean, except for species that are not found in our seas. The favoured varieties are obviously the ones from the Tuscan Archipelago followed by fish from the Tyrrhenian Sea, the Adriatic Sea, and the Ionian Sea, varieties include oily fish and white fish, mollusks and crustaceans, bottarga (fish roe), smoked fish, and readymade dishes. From the market in Viareggio to the Central Market every day.

055 239979805 | pescheria@mercatocentrale.it

 

PRODUCTS

pesce1000x1000apesce1000x1000bpesce1000x1000cpesce1000x1000gpesce1000x1000fpesce1000x1000epesce1000x1000d

NEWS

40

0

41

41

0

41

 

Fresh fish

One of the oldest Tuscan recipes is “acciughe alla povera” (plain anchovies). The anchovies are left to marinate in vinegar or lemon juice and are dressed with thinly sliced red onion that has become milder by soaking in water over night.

42

41

Fabrizio Bodini
 

Fabrizio Bodini

I tramezzini (sandwiches)

 

MORE THAN JUST A SNACK
As with any respectable sandwich, the bread acts as a container and a frame. The bread that Fabrizio Bodini brings to the Mercato Centrale is made in collaboration with David Bedu: loaves, white bread, and five cereal bread are made with a yeast starter and are lard free. There are 10 combinations, from more traditional ones to those that are created daily especially for the Mercato. Salads, Carpaccio, thick soup, cocktails, and centrifuged juice change according to the season and the freshness of the ingredients, which are always chosen with care and – like the salmon – are processed directly by Lorenzo in the laboratory.

 

PRODUCTS

tramezzini1000x1000atramezzini1000x1000etramezzini1000x1000dtramezzini1000x1000ctramezzini1000x1000b

NEWS

43

20

47

 

Sandwiches

D’Annunzio was the inventor of the word tramezzino, the Italian translation of sandwich, which took its name from the Earl of Sandwich. The Earl was such an enthusiastic player that he only ever asked for snacks comprising two slices of bread and a slice of beef in between.

44

0

47

45

67

 

Chocolate and ice cream

Phenylethylamine and serotonin are effective stimulating antidepressants that dilate the blood vessels in the brain. In one word: happiness.

46

47

Cristian Beduschi
 

Cristian Beduschi

Chocolate and ice cream

 

MILK WHITE AND PURE BLACK

The best quality Venezuelan chocolate, a few African hybrid varieties, and one rule: no artificial aromas; the beans, the spices, and the roots are left to infuse in the cocoa butter. That’s how Cristian Beduschi’s chocolate is made. This simple method produces ten ice cream flavours, bassinati chocolates, and jams that are made with organically grown fruit; as well as a new kind of chocolate every two months, in order to never stop experimenting and discovering new delights.

055 239979809 | cioccolato@mercatocentrale.it

 

PRODUCTS

cioccolato1000x1000acioccolato1000x1000bcioccolato1000x1000hcioccolato1000x1000gcioccolato1000x1000fcioccolato1000x1000ecioccolato1000x1000dcioccolato1000x1000c

NEWS

47

40

47

DITTA LUIGI MORETTI
 

DITTA LUIGI MORETTI

The Ale House

 

LAGER, ALE, AND ITALIAN
In 1859 the thirty-seven year old Luigi Moretti founded his “Factory of beer and ice” in Udine. The first bottle of Moretti Beer was put on the market in 1860. In over 150 years of history Moretti Beer has managed to gain an ever increasing number of fans and enthusiasts in Italy and in the world, and now it is served in the Ale House in the Mercato Centrale Firenze. Tradition, great flavour, and honesty: these are the values that link the Mercato to Moretti Beer, which still makes its products according to traditional methods, using guaranteed raw materials and a special blend of hops and fine malt that lends this beer its unique aroma.

055 239979816 | birra@mercatocentrale.it

 

PRODUCTS

birreria1000x1000abirreria1000x1000b

48

0

47

 

Buffalo mozzarella

Buffalo milk mozzarella should be preserved in its own liquid, and the packet in which it is contained should be placed in a basin of water at a temperature of about 15-16° in summer and 20-22° in winter.

49

51

Angelo e Emanuele Campomaggiore
 

Angelo e Emanuele Campomaggiore

Buffalo mozzarella

 

WE DON’T MAKE MOZZARELLA WITH MILK HERE

The Campomaggiore family spends days – and even some nights – choosing forage for their buffaloes. And they personally inspect the alfalfa, corn, and perennial ryegrass which is grown on 320 hectares of farmland they own, as well as the wellbeing of their cattle. This is the only way the Campomaggiore family can obtain their extraordinary milk which is milked in their dairy factory and processed within a few hours. From the first curd to the stalls of the Central Market in Florence, the production process and the direct cutting ensure that the mozzarella is always fresh and warm.

055 239979807 | caseificio@mercatocentrale.it

 

PRODUCTS

bufala1000x1000abufala1000x1000bbufala1000x1000cbufala1000x1000dbufala1000x1000ebufala1000x1000f

NEWS

50

30

51

51

51

52

61

eataly
 

eataly

Groceries – home and cooking

 

IT TASTES AS GOOD AS ITALY

The best Italian preserved products: Eataly has come to the Central Market in Florence bringing with it Italian producers who continue to work in a traditional manner. From dried pasta of all shapes, to Italian varieties of rice, and tomato preserve. In addition to food, there is also make up made from plants with no artificial colourings, alkali, or parabens. For food lovers there is a selection of designer objects that are always handy in the kitchen for making food with while pleasing the eye, not just the palate.

055 239979821

 

53

0

56

54

0

56

ALESSANDRO STADERINI
 

ALESSANDRO STADERINI

Coffee roasting

 

RISTRETTO, IN A GLASS, IN A LARGE CUP

You can’t go wrong with Alessandro Staderini’s coffee: the quality control starts with the selection of the coffee beans which must have no breakages and be of the right size, and sufficiently mature. The beans roast in small quantities in order to extract the coffee quickly and obtain the optimal point of toasting. Alessandro brings Italian Coffee to the Central Market in Florence, ten qualities of Arabica and Robusta with a hint of cocoa, walnut, and caramel. To make a good coffee, you need good coffee beans.

 

55

0

56

56

56

LA FIORENTINA
 

LA FIORENTINA

The Fiorentina Store

 

WE WANT YOU TO BE THE QUEEN OF EVERY TEAM
In Florence the passion for football exceeds simple Sunday gatherings at the stadium or in front of the TV. In Florence you go and see the Fiorentina play and support the Viola (Purple) team; a true love story that continues to grow with time. At the Mercato Centrale Firenze this passion expresses itself in the Fiorentina Store, which has come to the heart of Florence strengthening the relationship between the Club, the town, and the fans. The strong bond between the town of the fleur-de-lis and its favourite team is further enhanced thanks to meetings and events that will involve the players, too.

055 239979814 | fiorentinastore@mercatocentrale.it

 

57

0

56

58

0

61

RAIMONDO MENDOLIA
 

RAIMONDO MENDOLIA

Fresh pasta

 

A FINGER IN THE PIE

Flour – durum wheat from Altamura in Puglia, and soft wheat from the Piacenza area in  Emilia Romagna – Italian eggs and vegetables grown by Alessandra and Filippo at the Central Market in Florence, extra virgin olive oil, and Parmigiano Reggiano: these are the only ingredients that Raimondo Mendolia uses to make his fresh pasta. At the Market Raimondo brings his bronze cut pasta, tortellini, cappellacci, tortelli, lasagna, and tagliatelle, and all the varieties of regional stuffed pasta; from the combination of pecorino from Pienza and lard from Colonnata, to fragrant blueberry pastry stuffed with porcini mushrooms from Trentino. Eat warm at the Market or enjoy at home.

055 239979812 | pastificio@mercatocentrale.it

 

PRODUCTS

pastafresca1000x1000apastafresca1000x1000bpastafresca1000x1000cpastafresca1000x1000dpastafresca1000x1000epastafresca1000x1000fpastafresca1000x1000gpastafresca1000x1000ipastafresca1000x1000h

NEWS

59

0

61

60

61

 

Fresh pasta

Tortellini were created by an inn keeper who admired a beautiful customer – maybe Venus in person – though a keyhole and wanted to recreate her navel to honour her.

61

61

62

61

 

Lampredotto

The sellers of lampredotto are the descendants of the late medieval Guild of Tripe Merchants, second only to the Guild of Butchers in importance on the meat market. The shops where lampredotto was cooked were located on the Ponte Vecchio.

63

67

64

0

67

Lorenzo Nigro
 

Lorenzo Nigro

Lampredotto

 

THE FIFTH QUARTER

Of the many fine dishes offered by Tuscan cuisine, lampredotto is perhaps the most typically Florentine, and definitely couldn’t be missing from the city’s Mercato Centrale. Lorenzo Nigro’s trade comes from a long tradition, and his grandfather was the last of the family to bake tripe and lampredotto, which is the fourth but most tender stomach of the cow, in his wood-fired oven. The top-secret recipe that Lorenzo brings to the Mercato Centrale is the same as that used by his grandfather, featuring stewed lampredotto served in special rosetta bread buns – made in collaboration with David Bedu – dipped in the stewing liquid and accompanied by… what? Plain salt and pepper, home-made green sauce from the original family recipe, a spicy hot pepper dressing, or anything else you prefer.

 

PRODUCTS

lampredotto1000x1000clampredotto1000x1000blampredotto1000x1000a

NEWS

65

0

67

66

67

67

72

TOSCA
 

TOSCA

The restaurant

 

WE ALSO EAT WITH OUR EYES
Tuscan cuisine is the pride and joy of Italian cuisine, especially when the raw ingredients employed are the best. The restaurant in the Mercato Centrale Firenze is called Tosca, and all the dishes on the menu are exclusively made with products from the Mercato shops, thus establishing a very short controlled and guaranteed production cycle which ensures goodness. The dishes are simple and flavoursome like the traditional ones: from pappa al pomodoro (tomato bread soup), to tagliatelle with ragu sauce, Tuscan cold cuts, ribollita (a traditional Tuscan soup), crostini with liver pate, cannelloni, and Chianina and Sambucana beef. To end on a sweet note there are cakes made by David Bedu, we make a toast with Classic Chianti, and finish with Caffè Italiano from the Mercato Café.

055 239979804 | tosca@mercatocentrale.it

 

PRODUCTS

ristorante1000x1000ristorante1000x1000bristorante1000x1000cristorante1000x1000eristorante1000x1000d

68

0

67

69

0

72

70

72

71

0

72

72

18

73

0

72

SUD
 

SUD

The pizzeria

 

LOVE AT FIRST BITE

True Neapolitan pizza, which is soft and crunchy, simple and light, could not be left out at the Mercato Centrale Firenze. Water, flour, salt, yeast, and patience are the main ingredients, the essential ones, followed by a tomato and mozzarella topping on the Margherita, anchovies on the Napoli, and garlic on the Marinara. Just three kinds of pizza because these are the true ones and the only way to appreciate the purity of the flavours and their combinations. The oven – a strictly wood oven, of course – rounds off the magic performed by the pizza maker.

055 239979811 | pizza@mercatocentrale.it

 

PRODUCTS

pizzeria1000x1000apizzeria1000x1000bpizzeria1000x1000cpizzeria1000x1000dpizzeria1000x1000e

74

0

75

75

0

75

© Mercato Centrale di Firenze srl
Partita IVA 06315160488