Farmers Markets

For Italian Kitchen Secrets, Head to the Market

October 13, 2015

The market is a pivotal place in any Italian town. Once a week, you can feel the buzz as locals make their way through town to shop at the mercato settimanale, the weekly market. 

The outdoor market sprawls across the streets and piazzas, which fill up with stalls selling fresh fruit and vegetables and anything from cheese to fresh fish to roast porchetta, and even clothes, shoes, pots and pans.

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One glance at the colorful produce and you can tell immediately what season it is. And usually, after a little wandering, you can begin to tell how the locals like to eat. In Livorno, you'll notice the whole, dried stockfish hanging from the stall ceilings. In Venice, you'll see prepared artichokes bottoms—floating discs in a large tub of lemon-tinged water, ready to be taken home and cooked for an evening aperitivo. One summer in Martina Franca in Puglia, I saw crates of vegetables that I had never seen anywhere else in Italy.

Fellow market-goers are often curious to know what you’re cooking with your new acquisitions, and they’ll offer their unsolicited (but usually excellent) advice on the vegetable you’re both standing over. It’s a wonderful little exchange of information that may give you a recipe, and it's an experience I've never quite had in a supermarket. There's something about the traditions of an outdoor market that set up the right atmosphere for strangers to begin a conversation about food and exchange recipes. 

When I see something new and beautiful at the market, I can never resist an impulse-buy. One late summer morning, I noticed freshly-foraged, bright orange-capped Caesar’s mushrooms. I had never cooked with them before and might have ruined them completely were it not for the wisdom of the market. Insalata, I was advised, was the best way to enjoy them—raw, and thinly sliced, dressed simply with the freshest, most peppery extra-virgin olive oil you have and a squeeze of lemon juice. A divine, utterly magical starter. 

Another time, on a bright winter's day, I found an irresistible pile of fennel, spread over a wooden table. Just as I was picking out the prettiest fennel, a woman interrupted me. “No, not that one.” She picked up a squat, round bulb of fennel and handed it to me: “This one.” She then explained that the elongated bulb that I was holding was a female fennel, which is stringy and less flavorful compared to the sweet, rounded male fennel. Thanks to this market nonna, raw fennel salad has since been a constant on our winter table.

I have learned a great deal about the essence of Italian cooking from regular visits to the markets: the strict adherence to the seasons; the belief that everything has its time and place—even if it means waiting all year for it (like fresh broad beans popped right out of their long furry pods to eat with chunks of pecorino or to throw into a Roman spring stew); the wonderful simplicity of recipes prepared with good ingredients; and the practice of passing little nuggets of wisdom to strangers in the same way that grandmothers pass on kitchen lessons to their grandchildren.

What have you learned from shopping at the local markets? Share with us in the comments?

See what other Food52 readers are saying.

  • Jennifer
  • Rosemarie
  • Betsey
  • Emiko
The Australian-Japanese cookbook author has lived in Florence (where a visit to a cheese farm once inspired her to start a food blog) for over 10 years with her Tuscan sommelier husband and two kids. Her third cookbook, Tortellini at Midnight, is out now.


Jennifer October 20, 2015
Over the past few summers, I've bee fortunate to spend 4-6 weeks/summer in southern Europe--Greece, Italy, France. Yes, the local markets are as dreamy as everyone says. But for those oozing with envy--I honestly don't think they're any better than the farmers' markets at which many Americans regularly shop. In fact, I have access to a wider range of very local (and organic) produce at my regular farmers' markets (in Syracuse NY and in Ithaca NY). True that the weekly market also functions as community space in many European towns/cities, but that's increasingly (if differently) true at many American markets.
Rosemarie October 18, 2015
Some of my most important food and cooking lessons have come from the markets here in Italy. Funnily enough, I learned about male and female fennels in almost the same way! Love the advice I'm given and look forward to even more from the contadini and the nonni!
Betsey October 14, 2015
Are there as many plastic bags at Italian markets as there seem to be at American ones? It makes my heart hurt to see all these people head to my local market on Saturday with their reusable bag, thinking they are AWESOME and then they leave with said bag filled to the brim with 15 plastic bags containing their produce. We need to break this habit STAT. Your potatoes do not need to be in a plastic bag. Your peppers do not need to be in a plastic bag. Your apples do not need to be in a plastic bag. Your bread does not need to be in a plastic bag. THINK.
Emiko October 17, 2015
I'm so glad you brought this up! It's actually part of my next installment on shopping at Italian markets -- sadly, it's a plastic bag addicted place here too.