Quality food always begins at the source – from farm to table.
Italian culture prides itself on cultivating produce and fresh ingredients, and creating simple dishes that allow ingredients to speak for themselves.
In Firenze, there is no better place than Sant’Ambrogio market to purchase fresh produce, baked goods, and meats. Locals frequent this market, as artisans put their best foot forward each day regarding the quality of goods they offer. Though we have visited this market before, a class field trip allowed us to explore each nook and cranny, learning about its history and significance to the Florentines.
The market boasts a large outdoor selection of fruits, vegetables, and legumes, from a variety of different vendors. Each vendor is extremely kind and helpful, sharing their knowledge and expertise on their products and best uses. Moving inside the market, an abundance of stalls selling fresh fish, cured and fresh meats, baked goods, and various other Florentine staples await customers’ arrival. Sant’Ambrogio market truly holds everything a chef can imagine: fresh produce, meats, and every fathomable ingredient.
As an avid food lover and cook, Sant’Ambrogio was paradise. While walking through the market, I noted each item, considering potential dishes that I would be able to make with them, considering florentine staple meals. Given the guidelines of the provided assignment, I found this location to be the perfect place to allow me to create a wonderful home cooked meal.
As a group, we wandered the market with a goal in mind: making a fresh and unique sandwich served on fresh focaccia. In the produce section, we purchased arugula, red bell peppers, and small spicy peppers. Inside, we purchased prosciutto cotto, coppa, mozzarella di bufala, and a massive loaf of focaccia. The weekend prior, we purchased fresh pesto from a local vendor and intended to use that as well. Sant’Ambrogio market had everything we could possibly want for our meal, all at a reasonable price point.
It was finally time to cook! We started out by roasting the peppers in the oven, allowing them to soften and gain a smokier flavor. To further utilize these peppers, we finely chopped them and mixed them with honey, making a “hot honey.” It was our intent to slightly “Americanize” this dish, as we wanted to bring a piece of home to the plate. Next, we assembled the sandwiches meticulously, layering this hot honey on the toasted focaccia. We then added arugula, the prosciutto and coppa, mozzarella, peaches, and then finally, the pesto.
An explosion of flavors is an understatement. While there were so many flavor profiles in this dish, they worked in unison, adding depth to the bite. The spiciness of the hot honey helped balance the sweetness of the peaches, as well as cut into the richness of the meat. It was the perfect combination of sweet, savory, and spicy, resulting in a wonderful dish enjoyed by all. Although the dish was incredible, what made the experience worlds better was the company. Sant’Ambrogio market is a Mecca for chefs and foodies, and allowed for us to have an amazing experience. We will be back!
By Alex, Ava, and Anika