About Us

The "Porticciolo" was born from an idea by Gianfranco Pascucci and Vanessa Melis. In 2000 he was found on premises owned by the fam. Pascucci (this is the first time emerged in the area known as Isola Sacra Fiumicino). The project 'to make the most of the resources that the sea and the hinterland of the town facilities. Over the years we proceed with a restyling of the restaurant, the kitchen equipment are introduced to new concepts. It works on the recipes that until now were "essential" using only fish not raised. To date, the kitchen tends to appreciate the full range of locally caught fish including fish considered poor in the air Es.yaki bonito bay, Bluefish Risina Spello with basil and caviar by the sword. But the left-handed Linguine with garlic, oil and chilli with chopped red to lime shrimp, shellfish with fennel with lemon, ginger powder and licorice Ii squid with lentils spiked with passion fruit and noci.La wine list is still evolving as at the restaurant trying to insert labels territorial vocation. Our goal today is the enhancement of flavor not approved, clean and due to raw material. Special thanks go 'at Fam Pascucci without which nothing would be as is.