Giovedì, 17 Gennaio 2019 10:45

The Stories of the Sea at Pascucci al Porticciolo

 

With the Tyrrhenian Sea right in front of him as an exceptionally extensive supplier that any chef can ask for,

Gianfranco Pascucci has a vast source of ingredients where fishes of different kinds are taken to the dock by the local fishermen of Fiumicino. He doesn’t limit his ingredients to the usual sea bass or turbot, because he feels driven to take out the truth of what the sea can provide us by choosing more the unknown fishes over the ones that we are used to. He wants to cook the ones that have no market nor history and give them new identities with his creations. The desire to generate awareness goes through his kitchen because his dishes are able to recount stories from the sea.
Every single dish is a masterpiece where he freely expresses a part of himself. And with his exemplary artistry, he was awarded a Michelin star.
Located just a short hop from Leonardo da Vinci International Airport and about a forty minute ride from the center of Rome, Pascucci al Porticciolo is an important gastronomic destination in the fishing town of Fiumicino. It is a treasure chest of restaurants and Pascucci al Porticciolo shines in a small corner of the town fronting the small port of the town facing the Tyrrhenian Sea. A restaurant only becomes completely excellent when both the dining area and kitchen are able to work smoothly together. That’s how proprietors Gianfranco and his wife, Vanessa Melis divide themselves at work. Their partnership is profound and they create flawless balance in all aspects of the place. There is a synchronization of the quality of what the kitchen produces and how the dining staff maintains a pleasurable experience for the diners.
More than that, at Pascucci al Porticciolo, kids are welcome and the staff is able to cater to their simpler needs on the table. Dining at Pascucci al Porticciolo is an impeccable experience from the professionality of the staff to the ample wine selections and most importantly, the flavors of the food that wonderfully linger in the mouth.
A meal starts with the plate with the word MARE spelled out in a composition of pink salt, dried seaweed and scampi powder.
Take note of the aromas and tastes of the sea. Mare means sea in Italian and Gianfranco, with his fondness of the sea, recreates the essential scents with his MARE that we can wipe off with the soft green sponge bread topped with emulsions of oysters and anchovies.

https://thechosentable.com/2019/01/16/the-stories-of-the-sea-at-pascucci-al-porticciolo-in-fiumicino-rome-italy/?fbclid=IwAR3yQaxFIlHy_eLwJbSMN-xtMVG9FJUpAYBfMXty4mVCmsFIxOTuaeFMJBE