The story
For Cucina con Ruben, the Mercato di San Giovanni di Dio is more than a market—it’s a daily pilgrimage. He calls it one of his favorite spots in Rome, a lively, authentic neighborhood market that reminds him of his childhood. The vendors are friendly, the sense of community is real, and the stalls overflow with everything from fruits and vegetables to fish, meat, cheese, and pastries.
It’s the kind of place where you can pick up stracciatella for a simple snack or grab the ingredients for a proper spaghetti all’arrabbiata, as Ruben does. This isn’t a tourist destination; it’s a working market that feels close to home—because for Ruben, it is. With a 4.1-star rating and a local’s stamp of approval, San Giovanni di Dio delivers the genuine Roman market experience.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
The creamy, milky Stracchino steals the show, delivering a pure taste of rustic Italian comfort. Reviewers consistently praise the warm, unpretentious vibe of this charming market eatery.
“This stracchino is incredible. Look at that creaminess—it's so soft and spreadable. I put it on a bruschetta with a drizzle of oil, some parsley, and a bit of lemon zest, and it's just perfect. The flavour is delicate but rich, and the texture is like a cloud. Honestly, this is the kind of cheese you want to eat every day.”
What creators say
1 creator has covered Mercato di San Giovanni di Dio. Most active: Cucina con Ruben
The Mercato di San Giovanni di Dio is one of Ruben's favorite markets in Rome. It's a lively, authentic neighborhood market full of fresh produce, friendly vendors, and a real sense of community. He loves it because it's close to his house and reminds him of his childhood. The market has everything—fruits, vegetables, fish, meat, cheese, and pastries—and the people are fantastic.
Dishes mentioned
Stracchino
This stracchino is incredible. Look at that creaminess—it's so soft and spreadable. I put it on a bruschetta with a drizzle of oil, some parsley, and a bit of lemon zest, and it's just perfect. The flavour is delicate but rich, and the texture is like a cloud. Honestly, this is the kind of cheese you want to eat every day.
Spaghetti all'Arrabbiata
We're making a classic spaghetti all'arrabbiata today. First, we sauté garlic and chili in plenty of oil—you've got to smell that. Then we add the pomodoro Casalino, which just melts in the pan. Look at that sauce—it's vibrant and sweet. I'm using the stalks of the parsley too, because we never throw those away. When the pasta is almost done, we add the sauce and a bit of pasta water. The result is a pasta that's spicy, garlicky, and full of tomato flavour. It's pure comfort. And the lemon zest on top? That little touch makes everything pop. We taste it and it's perfect.
