Informativa sui Cookie

 
Eventi Eventi
The MercaledìThe MercaledìThe MCF at Expo2015The MercaledìIn Birra VeritasThe MercaledìLa Vigna di LeonardoTaste the MarketA cena con BabetteLonely Planet evening.PSR 2014 -2020 Un incentivo per crescere.The MercaledìIn Birra VeritasCheer at the MarketIl Market in RigaBirra e ViniliCheer at the MarketNoi ci siamo! Tu ci sei?Non sapete che pesci prendere? Fatevi curare dalla genetica.The MercaledìCioccolatai provettiBarbe e BiondeThe MercaledìCheer at the MarketBiodiversitàDon Pasta Cooking Dj SetCheer at the MarketThe MercaledìCHEER AT THE MARKETSilver NightsThe MercaledìThe Molecular CuisineThe Olive Fruit Fly 2014oMaggioThe Befana arrives at MercatoChe fai, brindi?CHEER AT THE MARKETThe MercaledìCHEER AT THE MARKETThe MercaledìTHE MERCALEDìCHEER AT THE MARKETMERKOCTOBERFESTTHE MERCALEDìWith the Mercato Centrale at Pablo’s HomeON SEASONAL THURSDAYSTHE MERCALEDìTHE MEDITERRANEAN TUESDAYTHE MERCALEDìHoly Mass on memory of Michelangelo BuonarrotiVEDI, VIDI, VINIIMPASTATE!THURSDAYS WITH YELP CHEFSHOP, EAT AND WATCH THE GAMEIMPASTATE!IL MERCALEDìIN FOOD WE TRUSTTHE MERCALEDì ACT IITHE MERCALEDì ACT IITHE MERCALEDì ACT II

1

2

3

4

5

6

7

8

Luciano Savini
 

Luciano Savini

Il tartufo

 

TRA TERRA E RADICI

Luciano Savini was raised in a family where the smell of truffle was the smell of home. His father Zelindo had himself inherited this passion and capacity to find and delicately extract these treasures from the earth, over time making the town of Montanelli—still the headquarters for the Savini company—a small hub now famous for its truffle enthusiasts. Like father, like son: Luciano Savini initially got involved in the delivery business, even for the “waste” portions: truffles too small or partially damaged during the harvest. Luciano took matters into his own hands when he first decided to start selling these as delicious truffle products. It was a success that has continued ever since. To find Luciano Savini’s store, follow your nose: beyond the more classic truffle recipes (such as the fresh egg taglioni) there are many aromatic and delicious combinations to try, as well as numerous products to take home—to bring that prized aroma to every kitchen.

 

More…

 

PRODUCTS

tartufo1000x1000atartufo1000x1000btartufo1000x1000ctartufo1000x1000dtartufo1000x1000etartufo1000x1000f

9

 

Tartufo

Luciano Savini can also boast a mention in the Guinness World Record for the largest white truffle ever marketed. A specimen of 1,497kg!

10

Marcella Bianchi
 

Marcella Bianchi

Vegetariano e Vegano
 
Marcella Bianchi carefully selects only seasonal fruits and vegetables, grown using environmentally friendly methods, ensuring fresh organic fruit and vegetables that are often produced in Tuscany. It’s a choice that not only favoursthe consumer, but also human health and respect for the environment, rather than polluting and depleting it. That’s why Marcella Bianchi focuses first and foremost on small producers who respect biodiversity and allow for the discovery (or rediscovery) of fruit and vegetables with an intense flavour, usually unavailable in stores. Even the more exotic fruit are Italian and cultivated in the warm Sicilian sun. Alongside the fresh produce, Marcella Bianchi offers a careful selection of dry goods, fruit juices, jams, honey and pasta. And if seeing this riot of colour and scents works up an appetite, you can order a number of tasty dishes designed for vegetarians and vegans, including salads, burgers without meat, smoothies and fresh and delicious sauces. Good and greencan go together.
 

More…

 

PRODUCTS

vegetarianovegano1000x1000avegetarianovegano1000x1000bvegetarianovegano1000x1000dvegetarianovegano1000x1000cvegetarianovegano1000x1000evegetarianovegano1000x1000f

11

12

 

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.

13

14

15

16

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

More…

 

PRODUCTS

carnesalumi1000x1000gcarnesalumi1000x1000hcarnesalumi1000x1000icarnesalumi1000x1000lcarnesalumi1000x1000mcarnesalumi1000x1000f

VIDEOS

17

18

 

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.

19

 

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.

20

Gaetano e Pasquale Torrente
 

Gaetano e Pasquale Torrente

Il fritto all’italiana

 

More…

 

PRODUCTS

frittoitaliana1000x1000afrittoitaliana1000x1000bfrittoitaliana1000x1000cfrittoitaliana1000x1000dfrittoitaliana1000x1000efrittoitaliana1000x1000ffrittoitaliana1000x1000g

21

22

23

24

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

 

25

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
 

More…

 

PRODUCTS

formaggi1000x1000aformaggi1000x1000bformaggi1000x1000cformaggi1000x1000dformaggi1000x1000f formaggi1000x1000e

VIDEOS

26

27

 

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.

28

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

More…

 

PRODUCTS

panepasticceria1000x1000a panepasticceria1000x1000bpanepasticceria1000x1000cpanepasticceria1000x1000dpanepasticceria1000x1000epanepasticceria1000x1000f

VIDEOS

29

 

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.

30

31

32

34

35

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.

 

More information here.
 

055 239979806 | scuola@mercatocentrale.it

More…

 

PRODUCTS

scuolacuna1000x1000ascuolacuna1000x1000bscuolacuna1000x1000cscuolacuna1000x1000dscuolacuna1000x1000hscuolacuna1000x1000gscuolacuna1000x1000fscuolacuna1000x1000escuolacucina1000x1000iscuolacucina1000x1000lscuolacucina1000x1000mscuolacucina1000x1000nscuolacucina1000x1000o

VIDEOS

36

 

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.

37

38

39

 

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.

40

La toraia di Enrico Lagorio
 

La toraia di Enrico Lagorio

L’hamburger di chianina
 
For more than 80 years La Toraia di Enrico Lagorio has been inseparable from Chianina, the most Tuscan breed of cattle and the source of authentic bistecca alla fiorentina. Over the years many things have changed, but the care taken in every step of production, starting from the feeding and choice of organic fodder, has remained the same. In the La Toraia di Enrico Lagorio store, Chianina is clearly the star of the show, and for good reason: Chianina meat, rustic, flavourful and with just the right degree of marbling fat, is made into burgers and wrapped into sandwiches breaded there in the shop. Left for a while to rise slowly, the bread is made from a mix of flours of purely Tuscan provenance. Alongside the burgers, La Toraia di Enrico Lagorio offers another classic street food, this time with a Tuscan twist: hot dogs made with Tuscan pork, raised in the hills of Rufina after months of free-range grazing. Paired with the meat are salads, grilled vegetables and onions, as well as fries made from real potatoes, peeled and diced the old-fashioned way. Quality and excellence never go out of style.
 

More…

 

PRODUCTS

hamburgerchianina1000x1000ahamburgerchianina1000x1000bhamburgerchianina1000x1000chamburgerchianina1000x1000dhamburgerchianina1000x1000ehamburgerchianina1000x1000f

41

42

 

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.

43

Arà
 

Arà

Le specialità siciliane
 

Carmelo Pannocchietti from Arà prepares Sicilian specialties that are steeped in tradition. From sweets to arancine, with many varieties: one for meat lovers, one for those who prefer fish, one for those who can’t give up the flavours of aubergine alla Norma, and even one for those who have a penchant for the simplicity of butter and spinach. Complete attention is given to the recipes: just think that Arà has even opened a biodynamic business where they cultivate part of the fruit that they candy. When bought from external providers, the fruit is carefully selected: for citrus peels, he only uses Interdonato lemon, Ribera orange and Ciacculli mandarin. The figs, peaches and apricots he chooses from organic growers. For the marzipan, Carmelo Pannocchietti has no doubt: only Roman almonds from the Val di Noto. Pistachios from Bronte, chocolate from Modica, ricotta from Giarratana: whether you bite into a cannolo, taste a cassatina or a granita, with Carmelo Pannocchietti and Arà the sensation is always that: a piece of Sicily that melts in your mouth.

 

More…

 

PRODUCTS

specialitasiciliane1000x1000aspecialitasiciliane1000x1000bspecialitasiciliane1000x1000cspecialitasiciliane1000x1000dspecialitasiciliane1000x1000especialitasiciliane1000x1000f

44

45

Maurizio e Paola Rosellini
 

Maurizio e Paola Rosellini

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

More…

 

PRODUCTS

pescefresco1000x1000hpescefresco1000x1000ipescefresco1000x1000lpescefresco1000x1000mpescefresco1000x1000npesce1000x1000g

VIDEOS

46

47

 

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.

48

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.
 

More…

 

PRODUCTS

tramezzini1000x1000atramezzini1000x1000d tramezzini1000x1000ctramezzini1000x1000btramezzini1000x1000ftramezzini1000x1000g

VIDEOS

49

 

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.

50

51

 

Chocolate and ice cream

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

52

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

More…

 

PRODUCTS

cioccolatogelato1000x1000a cioccolato1000x1000bcioccolato1000x1000gcioccolato1000x1000e cioccolato1000x1000d cioccolato1000x1000c

VIDEOS

53

Ditta Luigi Moretti
 

Ditta Luigi Moretti

The Ale House

 

There is no shortage of selected beer – on tap and in the bottle – from the Luigi Moretti brewery at Mercato Centrale Firenze.
Light, amber, white, dark, full-bodied or slimline, by the glass or by the pint, always with a smile and professionally served. The art of serving beer is practised like a religion, as seen from the certificates of the various masters of draught attended by the bartenders over the years and proudly displayed over the counter. That is why beer is served differently, out of respect for tradition, country of provenance and even the seasons. Draughting is the most delicate moment, verging almost on magical; it is what gives beer its organoleptic qualities and makes it digestible. Those two centimetres of head are a constant feature (and it must never be otherwise!), a light and aromatic mark of the quality of the Luigi Moretti brewery.
 

055 239979816 | birra@mercatocentrale.it

More…

 

PRODUCTS

birreria1000x1000abirreria1000x1000bbirreria1000x1000cbirreria1000x1000dbirreria1000x1000ebirreria1000x1000f

VIDEOS

54

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

 

55

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.

 

More…

 

PRODUCTS

bar1000x1000abar1000x1000bbar1000x1000cbar1000x1000dbar1000x1000ebar1000x1000fbar1000x1000g

57

58

La caffetteria
 

La caffetteria

 
Coffee is a passion worth sharing. It is the passion that Alessandro Staderini – we use his blend to make the finest coffee and cappuccinos – shares with all the baristas at Mercato Centrale, always looking for innovation and taking their cue from the best coffee houses worldwide, forever moved by learning more about a fantastic and vibrant product. Attention to detail is total; from selecting the beans, to La Marzocco coffee machines that guarantee the best result, to water filtered using BTW water+more systems. At Mercato, in addition to the 10+1 blend by Piansa, you will find a single-origin coffee selected every month based on the harvest. And to experience aromas and levels of creaminess other than that of espresso and lighter roasted filter coffees, try the bottomless filter, a double shot espresso – that has all the aroma of the roasted bean.
 

 

PRODUCTS

formaggi1000x1000aformaggi1000x1000aformaggi1000x1000c

VIDEOS

59

60

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

More…

 

PRODUCTS

pastafresca1000x1000apastafresca1000x1000bpastafresca1000x1000fpastafresca1000x1000gpastafresca1000x1000hpastafresca1000x1000l

VIDEOS

61

62

 

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.

63

64

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.

 

For reservations call +39 055 2741150

More…

 

PRODUCTS

pizzeria1000x1000apizzeria1000x1000bpizzeria1000x1000cpizzeria1000x1000fpizzeria1000x1000dpizzeria1000x1000e

65

66

67

 

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.

68

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.
 

More…

 

PRODUCTS

lampredotto1000x1000c lampredotto1000x1000b lampredotto1000x1000alampredotto1000x1000dlampredotto1000x1000elampredotto1000x1000f

VIDEOS

69

70

Consorzio Chianti Classico
 

Consorzio Chianti Classico

L’enoteca
It was in 1924 when 33 producers came together in Radda in Chianti to establish the Consorzio del Chianti Classico, with the aim of defending Chianti wine and its historical provenance. Over the years, producers have united under the banner of the Black Rooster, once the symbol of the Lega Militare (military league) of Chianti, to respect strict production guidelines that start from the type of grapes that can be used to make Chianti: at least 80% Sangiovese, followed by Canarino or Canaiolo for the native grape varieties, or Merlot and Cabernet Sauvignon. If the Rooster is Black, the wine is ruby red and garnet, unmistakeable, like the aromas of violet, iris, prunes, black cherries and blackberries of the Consorzio Chianti Classico wine. At the Mercato Centrale Firenze, the Consorzio’s wine shore offers its producers’ labels alongside a wide selection of wines by the glass, from whites to rosé to the must-have red. “A man who drinks only water has a secret to hide from his fellow men,” Baudelaire said. Here there are no secrets, just the high quality that Tuscany and Italy take pride in.
More…

 

PRODUCTS

enoteca1000x1000aenoteca1000x1000benoteca1000x1000cenoteca1000x1000denoteca1000x1000eenoteca1000x1000f

71

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.

 

For reservations call +39 055 2657424

More…

 

PRODUCTS

ristorante1000x1000e ristorante1000x1000dristorante1000x1000fristorante1000x1000gristorante1000x1000hristorante1000x1000i

73

74

75

76

© Mercato Centrale di Firenze srl
Partita IVA 06315160488