Il Mercato Centrale Melbourne, the anticipated Italian food market featuring 23 artisan producers, has opened its doors.
The Collins Street food hub is the first international outpost of the Italian network that Umberto Montano established in Florence, Milan, Rome, and Turin.
“Italian cuisine has an ancient history that has shaped the ability of its people to transform food, which is why it is considered by some to be the best in the world. The most distinctive of its traits is craftsmanship. The key ingredient is in the hands of those who pluck, produce, knead, and cook; a combination of love and care that generates a quality that I define as ‘passionate’,” says Montano.
The market spans three levels, including two floors of artisan stalls, and a purpose-built events space on the top floor. Each artisan in the market has a distinct speciality and visitors can buy goods to takeaway, or dine in at the restaurant or pizzeria on the first floor.
“The goal has always been to create more than just a food hub. We set out to build an immersive cultural destination, where people can enrich themselves in the vibrant community and Italian essence of Il Mercato Centrale, and we couldn’t be more thrilled with the result,” says Il Mercato Centrale General Manager Gary Patikkis.
Ground floor artisans
Il forno by Damian Malone – Freshly baked bread and pastries using whole grain flour that is ground in house using a traditional Austrian mill.
La pasticceria by Alessandro grillo and Vincenzo Marino – Traditional Neapolitan pastries and cakes, from the founders of Brunswick’s Pulcinella.
Il caffè by Jerry Lee – Locally roasted Lavazza coffee.
La pasta fresca by Angelo Sperlinga – Fresh pasta made in classic shapes with innovative recipes using ingredients from local producers.
La pizza al taglio by Nicolò Conenna – Traditional Roman pizza with contemporary and innovative flavours.
La frutta e la verdura by Biviano and Sons – Fresh fruit and vegetables from grocers who boast over 50 years in the industry.
Le carne e i salumi by Nikos Chatzopoulos – Cold cuts and aged meats including Capocollo di Calabria (a cured meat made from pig neck and shoulder and seasoned with black pepper), and bistecca alla Fiorentina (Tuscan T-bone steak from chianina cows).
I calamari fritti by Paula and Gary Harding – Sicilian style salt and pepper calamari and Italian crumb calamari from their nonna’s recipe.
Il pesce by George Milonas – Wild and farmed Australian seafood, including fish, shellfish, mollusks and oysters.
La mozzarella by Giorgio Linguanti – Dairy products including Buffalo mozzarella, ricotta, smoked scamorza, and caciocavallo, made with milk from local Gippsland farmers.
I Cannoli by Dario di Clerico – Cannoli made with Linguanti’s ricotta and combined with seasonal ingredients.
Il cioccolato by Alessandro Luppolo – Single-origin dark and milk chocolates and bonbons crafted from Solomon Island cocoa beans.
First floor artisans
La pizza Napoletana by Valerio Violetti – Handmade Neapolitan-style pizza.
La pasta fatta in casa by Annapaola d’Alessio – Uniquely shaped pasta handmade from Italian flour and free range eggs.
Lo smash burger by Tim Jordan, Nathan Zammit, and Cristian Calderon – Potato bun burgers and Nashville hot chicken.
Il riso by Simone Garusi – Gluten free rice-based dishes including arancini, pasta, and risotti.
La piadina by Massimo Falcone – Emilia Romagna flatbread made with high quality ingredients.
Il gelato by Roven Xeba – Artisanal gelato, gelato cakes, chocolate, waffles, and crepes made in-house.
Dine in
L’enoteca by Mark and Michelle Singarella – Winery featuring an artisanal range from Australia, New Zealand, Italy and France, including tap wines from local and Italian producers.
Il ristorante by Jerry Kim – Italian cuisine using local produce, focusing on pasta and sourdough.
La distilleria by Australian Distilling Co – A distiller showcasing the versatility of gin.
The Cocktail Bar – cocktails, spritzes and aperitivo in a cosy lounge
Founded by Umberto Montano in Florence in 2014, the concept aims to showcase artisanal food producers and allow them to showcase their products in an urban environment.
“Each of our artisans brings something truly special to the table, and it’s their dedication to quality and collaboration that creates an unforgettable atmosphere. We couldn’t be prouder to finally unveil this project and can’t wait for the community to experience the incredible offerings,” says Patikkis.
The market is open 7 days, from 7am to 10pm Sunday to Thursday, and 7am to midnight Friday and Saturday.
