Mercato Centrale Roma

Staff fill triangular baked bread pockets known as Trapizzino with slow-cooked Roman hearty stews like meatballs in tomato sauce and chicken cacciatore. The stuffed sandwiches are packaged into custom cardboard takeaway boxes for street food takeout.

A cook uses long tongs and a serving spoon to twirl cooked pasta inside a hollowed wheel of Pecorino Romano cheese to form a rich Cacio e Pepe sauce. The cheese melts into the steaming pasta noodles before being plated for customers.

A baker wearing black gloves stretches rectangular pizza dough over semolina flour on a stainless steel workstation. He carefully fits the dough into a large metal tray and spreads tomato sauce evenly across it prior to baking.

A pizzaiolo cuts a steaming Neapolitan Margherita pizza into slices using kitchen shears on a marble counter. He finishes the dish with a drizzle of extra virgin olive oil before handing it over on a wooden serving paddle.

A cook chops tender braised meat on a wooden board and packs it generously into a sliced Italian crusty bun. He adds cooked greens and pours simmering gravy juice directly over the sandwich filling.

A chef at Mercato Centrale plates hot tagliolini pasta tossed in cream sauce onto a white dish. He uses a hand handheld mandoline to shave slices of whole fresh black truffle over the pasta.