Currently, there is a strange contrast between the lower and upper floors of the Downtown Market. On an average weekday, there are only a few vendors offering their wares from behind the market stands of the lower level. With just a little exaggeration, there are probably more shutters pulled down than fresh vegetables on the tables. But as our eyes follow the sun rays, in the market hall built to the plans of Győző Cziegler, we can see that the upper “gallery” is crowded with people.
It was lunchtime and there were no empty seats left at the community table at the ever popular , some people munched on croissants in front of Panifico il Basilico, many stood in line for some of the other recently opened eateries and several people were deciding between spaghetti and macaroni in front of Italian Steat Food.
As we waited for the owner Gianni Annoni, we had a look at how this place works. Customers either select the pasta themselves or leave the choice to the guys at the shop. There are several types of pasta, including fusilli and spinach tortellini filled with ricotta. These are topped with sugo (sauce), but by the time you agree with the Italian chef on whether you would like pecorino cheese or spicy olive oil as a topping your pasta is ready. The egg pastas are ready in 60 to 100 seconds after being thrown in the hot water. We can pay at a small window, and then take our tray with the pasta and a tangerine-sized bun. If we cannot find an empty seat, we can always sit in front of another place - no one will be bothered.
After our host arrived, he told us many things not only about himself but about the revamped market hall as well. He told us about a recent plan to completely re-populate the stands below, and for the canteens to buy fresh ingredients like vegetables, fruits and meat from these vendors. In addition, there are plans to fill the empty shops on the ground floor with life as well. We can hardly wait.
The pasta place prepares its food at an express speed. The pasta and the sauces are bought ready, and the fresh dishes are made in a compact machine. This is both time and space efficient. We tried the pasta “cart” as well and it works brilliantly. There is no need for a star chef to operate it, a quick, skilled and entertaining chef is enough - something this place has already!
We tasted a creamy porcini mushroom tagliatelle and a spinach-ricotta tortellini that was topped with tomato-basil sugo. The sauces were fresh and delicious, while the pasta was perfectly cooked and matched the sauces well. Gianni’s street food pasta does well, with a cost of 1400 forints per serve (including pasta and sauce).
For Hungarian wallets the price might seem a bit on the high side and the portion in the paper bowl might not be big enough for everyone’s lunch needs. We needed something else in addition to the pasta to not go back to work hungry. Our tip is to try out the Downtown Market’s new atmosphere and great food stalls by buying dishes from various shops and sharing it with friends. Try Chef Lali’s new wave Hungarian dishes, a pho soup, some kind of fish delicacy, fried meat, a Kolbice and naturally a pasta from Italian Streat Food.
Address:
Downtown Market, 1054 Budapest, Hold Street 13.
