If you've been reading this blog for some time you'll be aware of my feelings in regards to markets
. City microcosms condensed in a modern day agora
. With food to boot. What could be better?
The big news is Rome is adding one more item to its slew of city "mercati". The best part is that this won't be just any market.
After the success of Florence's 2014 Mercato Centrale, the doors to a brand new space have opened in Rome, on via Giolitti 36 in the Termini train station. Much like the one in Florence, Mercato Centrale Rome will act as a cultural meeting place with a completely different, modern and forward-thinking identity.
The market is housed in the former railway workers recreation center and cafeteria, brought back to life after a long period of abandonment. The launch of the Mercato Centrale Roma space also hopes to requalify a neighborhood with a negative reputation.
The focal point of the market is the Cappa Mazzoniana, an enormous Portuguese marble chimney hood designed by architect Angiolo Mazzoni in the '30s. Thanks to Mercato Centrale Roma, this impressive masterpiece will finally be returned to the city.
The 1900-square meter area includes – in addition to the 15 food vendors on the ground floor – also an upstairs restaurant guided by chef Oliver Glowig, a pantry-like grocery store developed by Salvatore De Gennaro, of renowned Vico Equense gourmet deli La Tradizione. On the second floor is also a wine and beer salespoint, and a small coffee shop. On the third floor spaces will be available in the future to host cultural events and seminars.
The shops and the craftsmen are the true soul of the project Mercato Centrale Roma.
This is a gourmet destination which – despite being called a "market" – is clearly more set up for on-site eating than strictly for product purchase.
Here are a few images captured during yesterday's press preview opening and lunch.
Each shop has a display area and a kitchen for preparing and cooking the foods express. Visitors can buy and taste the bread, cakes, pizza al taglio and focaccia of Panificio Bonci; meat and select charcuterie of breeder and butcher Robero Liberati; fresh fish of Antica Pescheria Galluzzi dal 1984, tasty pizza pockets filled with Roman cuisine at the Trapizzino module copyrighted by Stefano Callegari and exported overseas by Paul Pansera.
I also appreciated the crisp fritti fried foods at the Pastella stall, and the fresh hand stretched pastas of Egidio Michelis. Gorgeous artichokes normally sold at Alessandro Conti's market stall in Campo de’ Fiori, and mushrooms picked by Gabriele La Rocca in his Oriolo Romano property are pared, cooked and served with bread.
I had a hard time staying away from the Steiner chocolates from Massa Carrara and drooled over the raw milk cheeses from Piemonte and Sardinia paired with pane carasau, chickpea farinata, necci and testaroli from Lunigiana sold at the MCR branch of Beppe e i Suoi Formaggi with partner Antonio Menconi (formerly co-owner at Dall'Antò). Cremilla is the all-natural gelateria, which churns and serves 18 different natural gelato flavors made with no artificial additives and 100% organic farmed Italian milk.
Some of Florence's shops will also have a Rome branch at Mercato Centrale Roma, for example Luciano Savini
's truffles, Marcella Bianchi
's vegan-vegetarian cuisine, as well as Chianina burgers by Enrico Lagorio
. Carmelo Pannocchietti
showcases sweet and savory Sicilian specialties, while Romualdo Rizzuti
bakes very good pizza pies in two wood-stoked brick ovens.
Under the imposing Cappa Mazzoniana, at the heart of Mercato Centrale Roma, is a beer station and a coffee bar, brewing single origin and blends of potent espresso. One particular blend was developed exclusively by local Rome roaster Franco Mondi of MondiCaffè
for Mercato Centrale Roma, and there's talk of filter coffee extraction adding on to the java offer.
Access to the market is from Via Giolitti 36 and from inside the station for travelers passing through.
Disclaimer: This is a sponsored post for Mercato Centrale Roma. I have been compensated but all opinions remain my own and I was in no way influenced by the company.
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