You’ll find Pascucci al Porticciolo in Fiumicino, just outside Rome, with direct access to the Mediterranean. Chef Gianfranco Pascucci is the genius and driving force behind this elegant seafood restaurant that today has attained all-new heights of splendor, teamed up with his wife Vanessa Melis, queen of the dining room. Gianfranco’s ever-expanding gastronomic awareness and ongoing evolution translate into cuisine that gets only better, year in, year out, as contaminations are explored and developed, and new goals are set and reached. Besides the three tasting menus, à la carte choices include dishes that have made Porticciolo history and display the in-depth research and study that Pascucci has over the years dedicated himself to. Calamari is cut and cooked according to the Japanese technique; tuna is worked with miso and bottarga, left to dry for six days, then served as if it were prosciutto. There’s also tuna, in a different guise, in rigatoni con lo stracotto di tonno. Tagine combines Mediterranean aromas with spices from India and North Africa for a succulent fish-based bisque. Among deserts that throw diners’ expectations for a loop, try oyster sorbet with spice bread and lemon. An amazing dining experience in a restaurant with a bold, resolute identity, far from the traffic of downtown Rome.
Pascucci al Porticciolo
Via Fiumara, 2
00054 Fiumicino (RM)
+39 06 65029204
Number of seats 40 |
Closed Sunday dinner time. Monday and Tuesday lunchtime
Holidays They vary from year to year