It’s nice to tour the Market without shopping list and then create a lunch based just on delicacies I found on the stalls.

When I saw Porcini Mushrooms from Appennino Tosco-Emiliano (the mountains between Bologna and Florence, approximately) I suddenly chose: Porcini Mushrooms Scaloppine (Escalope)

After having chose the best ones I go to butcher’s for meat slices, but I was dazzled by lamb rack and therefore I moved my choice to Costolette d’Agnello Fritte (Fried Lamb chops).

Then I pass a stall carrying Carciofi Violetti Toscani (Purple Artichokes from Tuscany): they are firstling, and therefore I can’t avoid to taste them. So I decide to do an insalatina di carciofi  (Artichokes Salad) along with fried Costoline d’Agnello and Porcini mushrooms salad.

Once cleansed and cooked in a pan with a little garlic and oil, Porcini mushrooms will complete the dish together with artichokes salad and fried lamb chops. A lunch suitable for a king.

Fried Lamb Chops

Porcini mushrooms