Yesterday, il Mercato Centrale food venue opened its doors in Melbourne, marking its first venture outside Italy. The project, spearheaded by seasoned Italian restaurateur Umberto Montano, boasts over 40 years of experience in high-end Florentine dining. Montano has partnered with Human Company, led by the Cardini-Vannucchi family, a major player in Italy’s outdoor tourism industry.
Launched in Florence in April 2014 and since expanded to Rome, Turin, and Milan, Mercato Centrale attracts over 14 million visitors annually. Now, as the Italian food hall celebrates its tenth anniversary, it looks to the future. Teaming up with local artisans—including second and third-generation Italians—Mercato Centrale makes its Australian debut in partnership with Eddie Muto, an entrepreneur known for his hospitality ventures in the country. The historic McPherson’s Building (designed in 1937 by architects S.P. Calder, Reid, and Pearson) at 546 Collins Street in Melbourne’s business district serves as the venue.
“Italian cuisine thrives on tradition and craftsmanship. The essence of its quality lies in the hands of those who grow, produce, knead, and cook—where love and care combine to create what I call ‘passionate’ quality,” says Umberto Montano, President and founder of Mercato Centrale. “The artisans at Mercato Centrale Melbourne have demonstrated remarkable skill and dedication. This connection between Italy and Melbourne aims to unite residents, visitors, and food enthusiasts through the shared experience of good food. Mercato Centrale Melbourne will be the largest hub for Italian cuisine in Australia. With its vibrant culture and appetite for knowledge, Melbourne is the perfect city for such an ambitious project.”
MERCATO CENTRALE: THE ARTISANS BEHIND THE FOOD
From bakeries and fresh pasta to seafood and gelato, 23 shops at Mercato Centrale Melbourne offer a wide variety of fresh products and on-site prepared dishes. These are all crafted by artisans who guarantee quality and traceability.
On the ground floor, Damian Malone’s bakery uses locally sourced whole grains, milled in-house. Alessandro Grillo and Vincenzo Marino’s patisserie brings a taste of Italy with traditional yet modernized cakes and pastries, best paired with sustainable coffee from Jerry Lee’s shop.
The fresh pasta of Angelo Sperlinga (inspired by his grandmother) and Nicolò Conenna’s pizza al taglio showcase the simplicity and magic of Italian cuisine: transforming a handful of ingredients into bold flavors. Meanwhile, Biviano & Sons’ fruit and vegetable stall celebrates over 50 years of family greengrocer expertise in Melbourne. Artisan butcher Nikos Chatzopoulos offers a range of meats and charcuterie, aged in-house and prepared on a Josper grill—a hybrid grill oven prized for its precision.
In seafood, Paula and Gary Harding serve up Sicilian-style fried calamari, while George Milonas brings fresh catches from Melbourne’s iconic Queen Victoria Market.
Italian mozzarella artisan Giorgio Linguanti, who arrived in Australia from Sicily in 2004, produces mozzarella from locally sourced milk, alongside his fresh ricotta, a perfect match for Dario di Clerico’s seasonal cannoli. Meanwhile, Alessandro Luppolo’s chocolate shop invites visitors to explore his handcrafted “bean to bar” chocolates, made from carefully selected cacao beans.
Upstairs, Neapolitan pizza master Valerio Violetti, who built his first wood-fired oven at age 13, is paired with pasta maker Annapaola d’Alessio, a third-generation “sfoglina” from Soriano nel Cimino, near Viterbo. Their handmade tagliatelle and filled pasta are the epitome of Italian tradition. For a different taste, Tim Jordan, Nathan Zammit, and Cristian Calderon of “Lo Smash Burger” have brought American-style comfort food to Melbourne.
Back in the Italian realm, Simone Garusi’s risotto, made entirely gluten-free, and Massimo Falcone’s vegan piadina, crafted with extra virgin olive oil, highlight the versatility of Italian cuisine.
For dessert lovers, Rovena Xeba’s gelato stand offers not only delicious flavors but also a glimpse into the process through a unique display machine. Jerry Kim’s Italian restaurant, overlooking Collins Street, rounds out the experience, featuring handmade sourdough bread and fresh pasta, with carefully selected Parmigiano Reggiano and olive oil.
The beverage offerings are equally diverse. Mark and Michelle Singarella’s wine shop offers Australian, New Zealand, Italian, and French wines, along with a selection of organic local products. Michael Hickinbotham and Graham Jonas’s distillery allows customers to craft personalized liquors to take home. Meanwhile, the cocktail bar offers a wide range of drinks and non-alcoholic options, served in a relaxed lounge atmosphere.
With over 400 staff members, Mercato Centrale Melbourne operates daily, from 7 a.m. to 10 p.m. Sunday through Thursday, and until midnight on Fridays and Saturdays. Boasting more than 800 seats, the venue can host up to 3,000 visitors.
