Giacomo Trapani
Boiled and stewed
A descendent of the last historic tripe vendors in the San Frediano neighbourhood – the Bambi family – Giacomo Trapani brings the traditional flavours of Tuscan home cooking to Mercato Centrale. He uses genuine ingredients of the past scented with market-fresh aromas.
Tasting Giacomo’s dishes means tasting the history of Florence. Stewed beef cheek is reminiscent of when farming families began to use less prized meat cuts to make surprisingly delicious offerings. Ribollita and pappa al pomodoro go hand in hand with a flavourful journey to discover some of the most famous ingredients in the region, like bread, extra-virgin olive oil, kale, cabbage and Florentine tomatoes. That’s why Giacomo Trapani’s brings distant memories to mind, when food was all about aromas and waiting.
At Mercato Centrale, Giacomo makes his specialities and traditional Tuscan dishes: boiled and stewed meats, peposo, ribollita, pappa al pomodoro, tripe and crostini.
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A descendent of the last historic tripe vendors in the San Frediano neighbourhood – the Bambi family – Giacomo Trapani brings the traditional flavours of Tuscan home cooking to Mercato Centrale. He uses genuine ingredients of the past scented with market-fresh aromas.
Tasting Giacomo’s dishes means tasting the history of Florence. Stewed beef cheek is reminiscent of when farming families began to use less prized meat cuts to make surprisingly delicious offerings. Ribollita and pappa al pomodoro go hand in hand with a flavourful journey to discover some of the most famous ingredients in the region, like bread, extra-virgin olive oil, kale, cabbage and Florentine tomatoes. That’s why Giacomo Trapani’s brings distant memories to mind, when food was all about aromas and waiting.
At Mercato Centrale, Giacomo makes his specialities and traditional Tuscan dishes: boiled and stewed meats, peposo, ribollita, pappa al pomodoro, tripe and crostini.
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