FIUMICINO TODAY: MUCH MORE THAN AN AIRPORT!
Let’s discover together this city on the Tyrrhenian coast of the Rome metro, north of the Tiber delta, which has become a destination for beauty and taste.
TO BE SEEN .
Episcopio of Porto: ancient medieval village which, after the depopulation of the city of Porto, in the Middle Ages the episcopio became a fortified place with a defensive function from Saracen incursions. The columns at the entrance come from the nearby Necropolis of Porto, an important archaeological site where almost 150 tombs and precious mosaics were discovered.
Upon entering you enter the internal courtyard, the oldest part of the village. Porto Oasis strategic transit wanted by Emperor Claudius in 42 AD with great historical and archaeological value. Museum of Roman ships: where you can admire historical objects and the remains of five Roman ships found during the construction of the airport.
SPEND “GREEN” MOMENTS
The Litorale Romani Nature Reserve is home to two archaeological sites, the Capotta beach and the Palidoro marina. The area extends for over 16 thousand and here you can admire many species of animals including foxes, deer, fallow deer, peregrine falcons, river nightingales and many others. The Macchiagrande oasis, a protected area managed by the WWF, where the “Monumental Pine Forest”, the “Vasche di Maccaresse” and the “Bosco Foce dell’Aronne” stand out, true jewels of uncontaminated natural beauty and wildlife refuge. Sacred Island, artificial atoll created under the hegemony of Trajan and created thanks to the construction of a canal between the Tiber and the sea.
Fiumicino has many other attractions: Torre In Pietra Castle, the Palidoro Tower, the Castle of San Giorgio, the Clementina Tower, the archaeological area of the Imperial Ports of Claudius and Trajan and don’t forget to enjoy a nice walk along the coast, perhaps at the time for a romantic sunset
FIUMICINO “GOURMET: DISCOVER THE “IODIZED SUBURB”
Cradled by an air flavored by the sea, was born PERIFERIA IODATA, a project that brings together local restaurateurs, committed to the discovery, valorization and protection of flavours, promotion of the territory, its food and wine excellences as well as the diffusion of culinary culture of Fiumicino also abroad. A mix of seafood cuisine and Roman tradition, innovated by new techniques with proposals ranging from carpaccio of amberjack and carnacina, to squid roasted with wild herbs, to fermented carrots and squid infusion, to spaghetti with cockles, broccoli and sprightly and many others.
The project, started by the starred chefs Gianfranco Pascucci and Lele Usai, together with Marco Claroni and Benny Gili and now chaired by Marco Fiorucci, was then joined by numerous chefs, united with the mission of making the culinary and territorial identity of Fiumicino known throughout the world
WHERE TO EAT
Torre Clementina is a long straight road that runs alongside the fishing boat pier, dotted with restaurants and seafood trattorias, excellent pizzerias, wine bars and fishmongers. You can taste the typical dishes of Fiumicino, such as tuna vaccinara, vaccinia tail, pizza with porchetta and potatoes and fried prawns and of course the succulent first courses of the Roman tradition, such as pasta all’amatriciana, carbonara and gricia.
If Fiumicino is one of the new Italian gastronomic destinations, great credit goes to one of the most important chefs in Italy: Gianfranco Pascucci.
Al Porticciolo, Michelin star since 2012, is considered among the best fish restaurants not only in Lazio but in all of Italy. The “How deep the sea is” menu enhances both the resources of the sea and the hinterland. Excellent quality raw materials, which the chef treats with almost oriental precision, taking care to never overpower the main ingredient and to safeguard it with perfect temperatures.
From raw gurnard with ceviche, Kaluga-Amur caviar and courgettes, to crunchy squid tempura and purple prawns, flavored with bush herbs, citrus essences and served on a salt briquette, up to more daring combinations, such as the delicious risotto with prawns, porcini mushrooms and fermented blueberry.
Gianfranco Pascucci and his risotto with prawns, porcini mushrooms and fermented blueberry.
Chef Lele Usai, at the helm of Il Tino, aims for contemporary, territorial cuisine, quality and seasonality of ingredients, enriched by cutting-edge execution techniques, refined in presentations. open to exotic elements while at Quarantunododici she offers seafood cuisine linked to the territory and its traditions. In addition to the paper, there is also the “Logbook” which summarizes the selection of the freshest catch.
Fish dishes triumph on the tables of Fiumicino.
Chef Marco Ciaroni of Osteria dell’orologio focuses on meticulous research into local products, also selecting lesser-known varieties. On the menu we find raw fish, classic seafood dishes, sometimes with Asian echoes, seafood cured meats and even home-produced bottarga.
AND THE LIST GOES ON…
Allure, alternates sea, creativity and pop proposals. A round of applause for the desserts, a true must of the place. Malibu, guaranteed fresh fish, La Marina, led by Alessandro Pietrini, Vista Fiumicino Darsena, where the prawns end up in an exquisite cacio e pepe pasta. Follish: are we in Fiumicino or Miami? Daniele Celso takes us to a US-style venue which, in addition to cuisine and cocktails, focuses heavily on a cosmopolitan-style environment.
PIZZA AND FISH?
Sancho is a free-range institution in vogue since the 1960s, where the classic Roman pizza or the padellino pizza confirm the validity of the “pizza and fish cuisine” combination and this is demonstrated by the spectacular creations of Luca Pezzetta of Clementina.. From pizza with red prawns, raw purple prawns or prawns (depending on the catch of the day) to capricciosa di mare with homemade tuna or amberjack ham, homemade bottarga, datterino stew, shreds of buffalo mozzarella, ground of olives and artichoke petals Giudia style.
Is your mouth watering yet?
So… not a bad idea of a weekend in Fiumicino!
