What to Buy at Piazza della Sala to Create the Perfect Aperitif Centered Around La Molesta.
On Saturday mornings, Piazza della Sala isn’t just a market—it’s a workout for your appetite. This is the route we take, with a specific mission: to put together a 7:00 p.m. aperitif centered around a bottle of La Molesta already in the fridge.
The produce stand
Look for things you can eat raw with just oil and salt: white celery, radishes, the first carrots of the season. La Molesta is a clean lager, and the crisp, bittersweet crunch of raw vegetables is its most underrated pairing.
The deli counter
Just a few items, freshly sliced: a handful of thin finocchiona and a few slices of sopressata. No need for a massive platter—the aperitif is a promise of dinner, not dinner itself.
The Baker
Unsalted bread of the day, or schiacciata: its salty richness paired with a cold lager is one of the most honest pleasures this city has to offer. If they have the one with onions, Saturday is already a success.
At seven in the evening
A cold glass, a bottle chilled to 5–6 degrees, everything on the table together. La Molesta doesn’t need a fancy setting—it needs company. The market has done the rest.