Not your neighborhood grocer: San Lorenzo Market
After an intense first week, we have smoothly transitioned into week two; NYC is fastly approaching but a few days ago the event management team joined up with Chef Andrea Trapani and his culinary students for a slow, methodical analysis of Florence’s central market, San Lorenzo Mercato Centrale.
Background & Layout: Located in one of the cities most historical centers, the market has been one of Florence’s well known shopping centers for centuries. Generations have strolled through the aisles, making the tiny alleyways feel like a small city with tiny shops, selling Italy’s finest products. Known for the quality produce, some of which still come directly from the farms, and for it’s unbeatable prices, the Mercato Centrale is still one of the cities leading suppliers to restaurants and the main shopping area for those in search of fresh, local foods. Walking over to the market, I didn’t expect such an elaborate display of foods. I could not believe the variety and options that filled the shop displays. With every turn of the corner new items appeared! Fresh fish, fresh meats, breads, fruits, vegetables and every other ingredient imaginable were laid out. A big tourist attraction as well, there are many shops catering to visitors looking for some of Tuscany’s most recognized wines, cheeses and olive oils. You can even stop in for lunch.
Specialty Product Tastings: Thanks to Chef Trapani, we were fortunate enough to sample one vendor’s collection of balsamic vinegars and olive oils. With that, a quick lesson on what we were tasting, we each received a small spoonful of balsamic ranging from nontraditional to a more aged, traditional balsamic that was complex and sweet in taste. I was unaware of the vast differences in vinegars and olive oils, but within the 10 minute briefing I now have a better understanding of how each dressing gets its flavor. My favorite was the small sampling of a peach marmalade on a piece of parmigiana cheese that we were able to sample. Who would have thought to mix cheese and jelly? It was the perfect blend of fruit and sugars after coating our taste buds with the bitterness of olive oil – also an item I might have to swing back in for!
Meats: As we strolled through the market, I couldn’t help but notice the eclectic range of items we don’t see in the States. Some that looked appetizing and some that demolished any bit of an appetite I had. The meats contained a selection of items I didn’t even know people ate! At one shop, neatly organized in the display fridge were, what Chef Trapani jokingly described as Florence’s fast food, animal organs including the intestines, tongues, stomachs, faces, and cheeks of various farm animals. Soprassata is an example of such meats packed together and served as a sliceable specialty, similar to bologna, only that the meats are roughly chopped and not pureed. Needless to say, it was all very interesting and truly does open one’s eyes to the traditional foods captivated within the market’s walls and has given me a new appreciation for food.
Produce: Lastly, beyond the butcher counters, were the fruits and vegetables (currently outside under a tent while the market is getting renovated). Here, I must say, were some of the smallest fruits and vegetables I’ve ever seen. The differences were apparent in preservatives and chemicals used between Italians and Americans in growing their produce. With a dry, dull coat there is a noticeable difference between the fruits we find in our local grocers at home with shiny, waxy skins. Makes me wonder which really are the freshest?
Recap: With limited time, we only had the chance to walk through the market once, but it is definitely a place where new things can be discovered on each trip. I do hope to get back and sample some of the fresh fruits and vegetables from Italy’s soil.
– Kimberly Gilroy, Special Event Management Team