TBTAM Does Italy - Part 3

The Mercato Centrale (Central Market) in Florence is filled with a seemingly endless array of vinegars, cheeses, meats, fruits, vegetables, all stunningly gorgeous, fresh and wonderful, in surroundings a bit prettier and a little more self-conscious that I'd expected.

But I'll let the photos speak for themselves...

Vinegar tasting bar

These were the best sun dried tomatoes I have ever had.

Here's what we made with what we bought.

Ricotta, arugula and sundried tomato sandwiches

Ricotta cheese
Sundried tomatoes
Arugula
Salt (only if tomatoes are not salted)
Good bread
Olive oil

Cut bread into clices. Spread ricotta on bread. Top with tomatoes and arugula. Drizzle olive oil. Salt only if tomatoes are not salted already.

Figs wrapped with Proscuitto

Fresh figs
Prosciutto Crudo

Cut figs in half. Wrap with Prosciutto. Eat.

Cooked Scamorza Cheese

Cut the scamorza cheese in half lengthwise. Place in a preheated pan for a few minutes till soft, warm and bubbly. Eat immediately.

When do you eat scamorza? Well, it could be a second course at dinner. Or, according to Wanja, you keep it around at all times, "And when you get home late on Sunday night and you're hungry and too tired to cook anything, then you make yourself a scamorza."