Chef Gianfranco Pascucci. The restaurant “Pascucci Al Porticciolo”, in Fiumicino, was born from the idea of Gianfranco Pascucci, to transform freshly caught fish into delicious gourmet dishes. In this regard, in fact, the Michelin Star was recognized to the Chef. This project was born from the passion of the Chef for all that is the sea.
We have managed to interview for you Chef Gianfranco Pascucci, also known for his television participation in the program “The Proof of the Cook” and we report below what he revealed to us.
Where is your passion for the world of cooking born?
Chef Gianfranco Pascucci
The passion for the world of cooking I do not know exactly when it was born. Probably there has always been, as a kid. Born from the interest in ingredients, for everything that surrounds me. Here, at Fiumicino, the sea surrounds me, but also nature. Think of the WWF right now. So from the taste of the individual elements. Then the game is to let them interact together.
Even that of cooking, the study of cooking, on what can be a form to give, a concept to bring to the table. We are now studying just this. Our great passion is to try to give a message, which is ours. Something that we feel to bring back to the customer. The customer himself is a vehicle to which we can transmit our emotions. Maybe if it works they are amplified and interpreted by the customer himself.
Chef Gianfranco Pascucci
What were your experiences at a professional level before having your restaurant?
Chef Gianfranco Pascucci
I am self-taught, I would say former self-taught by now. So the previous experiences have not been there. All that is Pascucci, Pascucci al Porticciolo, was born here in our restaurant, which saw us start in the most classical way and then slowly try to have our own form, an idea of cooking and a thought outlined that is flanked by my Sous Chef Jlali Kerim for 10 years, but also by other guys who are part of the Pascucci team and who interpret and re-launch our concept.
What feeling did you feel when you were awarded the Michelin Star?
Chef Gianfranco Pascucci
The first sensation was of amazement, because we had not been invited, because that year the winners were not invited with 1 Michelin Star. So of amazement, but also of comfort, because we were doing our best to improve our service, especially our kitchen. A feeling of joy and also of apprehension for what could later happen later. For how to try to improve again.
There is not a single impression or a single emotion, but a series of falling emotions because then they slowly returned to one another. The feeling, however, that I remember clearly was the desire to say “ok, it’s a good starting point”. The people who came here, thanks to the Michelin Star, I speak of the boys and employees ready to receive what were our experiences, our attitude, our cooking methods and those of selecting the catch. In a sense, an affirmation.
What are your experiences related to the knowledge of the sea and the seabed?
Chef Gianfranco Pascucci
The knowledge related to the sea, the depths are dictated by the curiosity that I had as a kid and joy to the sea. I am passionate about windsurfing. For its products, for the fishermen, for the ports, the boats, the nets and the different types of fishing, of the seabed, the different inhabitants, the marine ecosystem. The taste of fish, the differences between one fish and another, also linked to the desire to understand what is happening in the world, then imports.
The curiosity to understand what comes from where, why. The passion also for those that are the brackish areas. My knowledge starts from curiosity, passes through a study and comes to a personal elaboration of what is a culture. Because the sea, the fish and the fisherman are culture. Our Italy is a culturally advanced sea area.
What are your plans for the future?
Chef Gianfranco Pascucci
My plans for the future are many. Every day is our future. Every day we always try to improve. We do not know why, but we know that this is a spirit that unites us, both to me and to Vanessa Melis, who is in the room, and all the staff.
There is this desire to interpret the future by imagining day by day to have the opportunity to improve what we do. I do not deny that I would like to open a room that has more capacity for seats, that has a special, fun service. However, this is always in the background compared to what is our Pascucci Al Porticciolo, which is increasingly becoming an important reality for us. Truly a big something.
Chef Gianfranco Pascucci
From this interview we perceive how the passion has been rewarded. We just have to do best wishes to the Chef and his staff for what will be.
Photo article by Lido Vannucchi and Tania Guglielmo