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The MercaledìThe MercaledìThe Mercato Centrale Firenze 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 Mercato 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 MERCALEDìAD USO DI MERCANZIA MICHELANGELO TRAFUGATOVEDI, 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

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AL MERCATO LA SPESA
SA DI STAGIONE!

Come te lo cucini l’autunno?

Le nostre botteghe sono aperte fino a mezzanotte
con prodotti e sapori di stagione,
anche già pronti da buttare in pentola,
per una spesa buona sana e comoda.

 

Novembre al Mercato è il mese di:
calamari, bietole e spinaci, tome di alpeggio,
diospero, zucca, porri, mele, triglie,
ricciole, polenta, castagne, spezzatino,
capocollo, tartufi.

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Luciano Savini
 

Luciano Savini

Il tartufo

 

TRA TERRA E RADICI

La storia che lega i Savini e il tartufo dura da 4 generazioni. Quasi un secolo di ricerca sul territorio toscano, tra San Miniato e San Giovanni d’Asso per il bianco pregiato e San Gimignano e Volterra per il nero pregiato, dall’Appennino mugellano sino alla Val d’Orcia. Al Mercato Centrale Luciano Savini porta l’inconfondibile aroma del tubero prezioso, da consumare crudo per gustarlo a pieno, ma anche i lavorati e le preparazioni a base di tartufo, pronte da consumare.

 

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Tartufo

Luciano Savini è stato menzionato sul Guinness World Record per il più grande tartufo bianco mai commercializzato. L’esemplare pesava ben 1,497 kg!

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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

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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.
 

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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.

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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

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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.

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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

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Chocolate and ice cream

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

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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

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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

 

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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.

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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

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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

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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.
 

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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.

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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
 

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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.

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Marcella Bianchi
 

Marcella Bianchi

Vegetariano e Vegano

 

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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.

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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

 

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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.

 

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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

 

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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.

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Arà
 

Arà

Le specialità siciliane

 

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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

 

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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.

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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

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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.

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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.

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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

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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

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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.

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Consorzio Chianti Classico
 

Consorzio Chianti Classico

L’enoteca

 

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La toraia di Enrico Lagorio
 

La toraia di Enrico Lagorio

L’hamburger di chianina

 

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