Mercato Centrale

After its success in Florence, Mercato Centrale opened in October 2016 in the heart of Rome. The historic Cappa Mazzoniana, once a gathering spot for railway workers, was revitalized, transforming Termini from a transit hub into a culinary destination for tourists and locals alike. At Mercato Centrale, the heart and hands behind the products and dishes are passionate and innovative young chefs, bakers and artisans from across Italy and the globe that bring life to the market. The variety and dynamic characteristics of the space full of artisans fosters interaction and exchange between a rich and vibrant collection of people, making it a constantly evolving experience. 

Dario Giliberto – the artichoke artisan

Dario Giliberto’s experience abroad combined with his love for Roman local cuisine and the iconic Roman cuisine staple, the artichoke, led him to establish this shop at Mercato Centrale. Here he meticulously prepares classical roman dishes centered around this vegetable, serving staples such as the artichoke fried‘alla giudia’ and steamed ‘alla romana’. Dario and his team emphasize well-sourced local produce from across Italy, therefore showcasing more sustainable eating practices.

Daniele Meini – the cheese artisan

Daniele Meini approaches his passion for cheese, especially mozzarella, as a craft, also viewing it as a form of research. This combined with his experience owning a dairy farm in the heart of Tuscany, has created a place that serves the highest quality of product sourced by the best producers in Italy. His practices and approach focus on sourcing only the finest milk from Italy's farms, were cows roam freely, opting for a more sustainable product.

Raffaele D’Errico - the bread artisan

Raffaele D’Errico brings unique baking experience to Mercato Centrale, and his passion for it is deeply rooted into family traditions and memories of his childhood. His passion for the craft led him to travel abroad to collect on knowledge from across the globe. His passion and unprecedented skill for the craft consequently led him to opening a shop not only in the Rome location of Mercato Centrale, but also in Florence and Torino. Sustainability and authenticity are at the heart of Raffaele’s shop. The ingredients for his bread are not only unprocessed and raw but are also sourced locally from Rome and its surroundings, resulting in less travel and CO2 emissions.

Bianca Molino, Al Vecchio Pastaio – the pasta artisan

Fresh pasta at Mercato Centrale is a must-have, always offering a harmonious blend of fresh, wholesome ingredients combined with the crucial elements of tradition and creativity. The menu presents a selection of daily specials that will tempt you with new flavors. Al Vecchio Pastaio uses pasta sourced from Mondovì, located in the Piedmont region of Italy. Roman tradition shines through in every bite, with raw materials such as artichokes and puntarelle procured from protected designation of origin (PDO) areas, along with meticulously selected fillings and seasonings.

Luciano Savini – the truffle artisan

Luciano Savini inherited his talent and passion for truffles from his father. His success transformed Montanelli into a destination for truffle enthusiasts worldwide. Established in 1920, the company blends tradition with nature. Luciano’s shop utilizes the mighty truffle to enhance classical roman dishes. Their commitment to sustainability shines through by using only in-season truffles, ensuring a reduced environmental impact. Lorenzo is dedicated to reducing food waste by incorporating truffles throughout his kitchen, using them not only in dishes like pasta but also in making truffle-infused cream for parmesan, letting not one sliver of this precious tuber go to waste.

Contact information:

Via Giovanni Giolitti, 36, 00185 Roma RM