We find ourselves on the Roman coastline, in Fiumicino. Near the sea, it is ideal for ensuring fresh fish every time. Pascucci al Porticciolo is more than a seafood restaurant, it is a real gourmet haven. The establishment is elegant and low-key, maritime colors are predominant: white, light-blue and sand. So, having entered the restaurant, the sea surrounds us, and immediately you can smell that in the captivating appetizer “Mare” (sea) which is made with seaweed powder and scampi and sea sponge with herbs and anchovies. But the real surprise is how much of the earth can be found in the chef’s dishes. The use of strong and delicate herbs, the smoke, the aromatic herbs and spices is inseparably and knowledgeably tied to the excellent raw marine ingredients creating a balance and a counterpoint of rare elegance and flavor. The scampi in tagine and the incredible Amberjack’s head are absolutely the heart of this union. The creative maturity the chef has reached is solid and rewarding, but he has not lost the audacity and the surprising flashes of a young talent. The tuna ham fermented in miso is a dish of perfect balance and technique. The spaghetti with cuttlefish ink in a plastic sea are perfectly cooked and with the right counterpoint of acidity. The sensorial commitment in the tasting process is totalizing: flavor, touch, sight and smell are all involved. The wine list is impressive with more than 300 labels, there is an interesting offer of combining a chalice of wine, suggested by a valid and appropriate sommelier. The balance between the absolute professionalism and the hospitality that Vanessa Melis conveys in the dining room gives the customer an experience of absolute well-being.
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