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The Trionfale Market in Rome is the Eternal’s city largest food market. Among the 144 city markets running daily, the 273 stalls at the recently built Trionfale, showcases the essence of the Roman culinary tradition: one of simplicity and taste. From Loredana’s artichokes to Flavio -"Olaf’s" baccalà or salted cod and Giuseppe’s Pecorino Romano – salted sheep cheese, this food hub connects housewives and youngsters shopping with chefs, farmers, and artisans that bring their rich agricultural heritage to the stalls: be it cooking the Cacio e Pepe or using the wild strawberries in a cake.

Rome’s culinary heartbeat thrives at the Trionfale Market, the city’s largest food hub with 273 stalls. Located in the elegant neighbourhood of Prati, just behind the Vatican walls, yet rooted in its humble historic origins, the newly built market offers vibrant corridors divided by product and origin: green for farmer’s fruits and vegetables, blue for fish, and red for meat. Loredana is a beloved vendor who brings forward a decade-long tradition of selling artichokes, a cornerstone of the Roman cuisine, and of the 16th century Jewish ghetto. Chef Davide teaches at the culinary institute close to the Via Appia, sharing the secrets of the carciofi alla giudia with his students.
In Castel di Guido, Sandro cultivates a variety of vegetables and in May his major production is focused on the zucchini and its flowers. One of his customers has a bistro close to the market, and transforms the flowers into simple yet delicious dishes. Flavio “Olaf” known as "the Viking," prepares and sells exquisite salted and dried cod, advising the customers on the best way to cook it while Beppe, a cheese producer from Piedmont, champions the Pecorino Romano, a salted sheep milk cheese used by the Roman legionaries 2700 years ago. After seeing the production facilities in Torrita Tiberina, we are led back to a local chef preparing the traditional tonnarelli cacio e pepe. And what cannot be missed are the seasonal treasures like Danilo’s wild strawberries from Nemi, or the iconic Roman staples such as the porchetta – piglet spitted over firewood - from Ariccia, one of the Roman castles.