The story
Just off Via Francesco Sapori, Mercato Laurentino earns its 4.2-star neighborhood status as a vibrant, welcoming market where you can find everything from flowers to fish to an actual post office. Creator Cucina con Ruben calls it “the perfect place to shop and get inspired to cook,” noting it’s “full of lovely people.”
Among the many stalls, one dish caught the creator’s eye: Spaghetti Alici e Broccoletti. The market’s buzzy, local-spot energy makes it a reliable stop for Roma residents craving fresh ingredients and spontaneous meal ideas. No nonsense, just good produce and a warm community feel.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Reviewers praise Mercato Laurentino's Spaghetti alici e broccoletti for its bold, briny simplicity, calling the cooking soulful and rustic. The overall vibe is one of humble, heartfelt Roman comfort.
“I start by blanching the broccoletti to keep them bright green, then make a soffritto with garlic, peperoncino, and lots of good olive oil. I add both fresh and salted anchovies — the salted ones are a whole other level — and let them melt into the oil. A little lemon zest gives it freshness. I cook the spaghetti separately, then finish everything together with a generous handful of homemade pangrattato that works like parmesan. The final touch is more lemon zest. When I taste it, it's creamy, savoury, and the anchovies aren't fishy at all — they just taste like the sea. Honestly, it's special. Everyone who tried it said it's good, and I'm proud of it.”
What creators say
1 creator has covered Mercato Laurentino. Most active: Cucina con Ruben
A vibrant, welcoming market with everything you could need — from flowers to fish to an actual post office — and full of lovely people; it's the perfect place to shop and get inspired to cook.
Dishes mentioned
Spaghetti Alici e Broccoletti
I start by blanching the broccoletti to keep them bright green, then make a soffritto with garlic, peperoncino, and lots of good olive oil. I add both fresh and salted anchovies — the salted ones are a whole other level — and let them melt into the oil. A little lemon zest gives it freshness. I cook the spaghetti separately, then finish everything together with a generous handful of homemade pangrattato that works like parmesan. The final touch is more lemon zest. When I taste it, it's creamy, savoury, and the anchovies aren't fishy at all — they just taste like the sea. Honestly, it's special. Everyone who tried it said it's good, and I'm proud of it.
