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Radio Mercato Centrale


Il Lampredotto di Lorenzo Nigro

Lorenzo Nigro

The lampredotto

The most Florentine among Tuscan dishes: Lorenzo Nigro's lampredotto has the hometown advantage.
Lorenzo’s business grows from a family passion: his grandfather was the last to cook tripe and lampredotto in a wood fire. The (extremely secret!) recipe that Lorenzo brings to Mercato Centrale is the same as his grandfather’s, with bread, or more precisely, the rosetta – prepared by David Bedu – dipped in the cooking broth and then that age-old question: served with what? Salt, pepper, the family’s homemade green sauce recipe, spicy chilli sauce and more. To visit Florence and not taste lampredotto would be a blasphemy! Lorenzo Nigro’s is made the classic way, “a modino” as they say in Florence. His is a tradition that has been passed down for three generations, from his grandmother who shared her passion for a dish that belongs to Florence’s native, often poor, but always tasty cuisine. Lorenzo Nigro’s lampredotto is delicious in its simplicity, as it should be with street food. His supplier has been the same for 15 years because, when there is trust and harmony, quality and passion are shared with pleasure. The broth is made with fresh herbs, the cooking is slow, the sauces are homemade – every family has its own personal green sauce recipe – the bread is crunchy and ready to be moistened to make the sandwich even more appetizing. Along with the lampredotto, you can taste tripe (Florentine style) and a whole array of cow offal, ready to be eaten at Mercato or taken away and cooked: paw, nose, ‘poppa’ (mammary glands) and nerves, to bring a little bit of Florence to your kitchen.

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Lorenzo’s business grows from a family passion: his grandfather was the last to cook tripe and lampredotto in a wood fire. The (extremely secret!) recipe that Lorenzo brings to Mercato Centrale is the same as his grandfather’s, with bread, or more precisely, the rosetta – prepared by David Bedu – dipped in the cooking broth and then that age-old question: served with what? Salt, pepper, the family’s homemade green sauce recipe, spicy chilli sauce and more. To visit Florence and not taste lampredotto would be a blasphemy! Lorenzo Nigro’s is made the classic way, “a modino” as they say in Florence. His is a tradition that has been passed down for three generations, from his grandmother who shared her passion for a dish that belongs to Florence’s native, often poor, but always tasty cuisine. Lorenzo Nigro’s lampredotto is delicious in its simplicity, as it should be with street food. His supplier has been the same for 15 years because, when there is trust and harmony, quality and passion are shared with pleasure. The broth is made with fresh herbs, the cooking is slow, the sauces are homemade – every family has its own personal green sauce recipe – the bread is crunchy and ready to be moistened to make the sandwich even more appetizing. Along with the lampredotto, you can taste tripe (Florentine style) and a whole array of cow offal, ready to be eaten at Mercato or taken away and cooked: paw, nose, ‘poppa’ (mammary glands) and nerves, to bring a little bit of Florence to your kitchen.

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