155
AS THE
ROMANS DO
All paths lead to Mercato Centrale
Roma, a food market of serious
quality that has transformed
Stazione Termini, the city’s
otherwise seedy train terminal.
The team that founded Mercato
Centrale in Florence in 2014 has
attracted some of Rome’s finest
providores to 1,900 square metres
of market space in the 1930s station.
There’s the likes of bread and pizza
by the slice by Gabriele Bonci,
meats by Roberto Liberati, seafood
by Edoardo Galluzzi of Antica
Pescheria Galluzzi, and cheeses by
Beppe Giovale of Beppe e i Suoi
Formaggi. Shop and eat downstairs
among the stalls, or book a table
upstairs at chef Oliver Glowig’s
restaurant.mercatocentrale.it
Sydney’s Elizabeth Hewson Chapman is a pudding
fan. She doesn’t discriminate: bread and butter
pudding, golden syrup sponge, classic Christmas
pud and jam roly-poly are equally adored. Inspired
by a copy of Regula Ysewijn’sPride and Pudding,
which delves into the ancient savoury and sweet
puddings of Britain, Hewson Chapman has
launched Pudding Club, a monthly meet-up
of fanatics to eat and swap titbits of history.
“It’s likeFight Club, just with more pudding
and less fighting,” she says. BYO custard.
instagram.com/puddingclub_au>HOT 100
GOOD EGGS
In the bad old days, a chef might
have slapped his or her name on
a line of saucepans or a collection
of canned soups. But these days,
America’s best chefs are aiming
higher. Eric Ripert was the pioneer
of chef-branded caviar, launching
his own line of Imperial Select
caviar with the company
Paramount Caviar in 2012. Now
it seems more and more chefs are
aiming to put their names on small
round tins: both Sean Brock and
David Chang are in the process of
partnering with Regalis for their
own caviars. And the trend isn’t
just at the super-high end. In Los
Angeles, chef Micah Wexler of
Wexler’s Deli recently released
a line of private-label Siberian
and oscietra caviars in partnership
with Black River Caviar.MERCATO CENTRALE ROMASWEET MEETS
ELIZABETH HEWSON
CHAPMAN