Seafood Restaurant

Interview with Gianfranco Pascucci

The seafood restaurant “Pascucci Al Porticciolo”, in Fiumicino, was born from the idea of chef Gianfranco Pascucci, to transform freshly caught fish into delicious gourmet dishes. In this regard, in fact, in the Chef was subsequently awarded the Michelin Star . This project was born from the Chef's passion for everything that is the sea.
We were able to interview for you the Chef Gianfranco Pascucci, also known for his television participation in the program “La prova del cuoco” and we report below what he told us revealed.

Where did your passion for the world of cuisine and the idea of a seafood restaurant come from?

Seafood restaurant Chef Gianfranco Pascucci

I don't know exactly when my passion for the world of cooking was born. It's probably always been there, as a kid. It comes from an interest in ingredients, in everything that surrounds me. Here, in Fiumicino, the sea surrounds me, but also nature. Let's think about the WWF, right now. Therefore from the very taste of the individual elements. Then the game is to make them interact together.

Seafood restaurant Pascucci Al Porticciolo

Growing up, also that of cooking, of the study of cooking, on what can be a shape to give, a concept to bring to the table. We are now studying exactly this. Our great passion is to try to give a message that is ours. Something that we feel we need to bring back to the customer. The customer himself is a vehicle to which we can transmit our emotions. Maybe if it works they will be amplified and interpreted by the customer himself.

What were your professional experiences before having your own seafood restaurant?

I am self-taught, I would say ex-self-taught by now. So there were no previous experiences. Everything that is Pascucci, Pascucci al Porticciolo, was born here in our Restaurant, which saw us start in the most classic way and then slowly try to have our own form, an idea of cuisine and an outlined thought which is supported 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 they relaunch our concept.

What feeling did you feel when you were awarded the Michelin Star?

Seafood restaurant Pascucci Al Porticciolo. The first feeling was of amazement, because we had not been invited, because that year those awarded with 1 Michelin Star were not invited. So of amazement, but also of comfort, because we were doing everything we could to improve our service, especially our cuisine. A feeling of joy and also of apprehension for what could happen next.

For how to try to improve further. There is not a single impression or a single emotion, but a series of falling emotions because they then slowly return, one on top of the other. However, the feeling that I clearly remember was the desire to say "ok, this is a good starting point".

The people who then arrived here, also thanks to the Michelin Star, I'm talking about the guys and collaborators ready to receive what were our experiences, our attitude, our cooking methods and those of selecting the catch. In a certain sense a statement.

What are your experiences related to the knowledge of the sea and the seabed?

Seafood restaurant Pascucci Al Porticciolo

The knowledge related to the sea and the seabed is dictated by the curiosity I had since I was a boy and by the joy towards 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, the seabed, the different inhabitants, the marine ecosystem. The taste of the catch, the differences between one fish and another, also linked to the desire to understand what is happening in the world, therefore imports. The curiosity to understand what comes from where, the why.

The passion also for the brackish areas. My knowledge starts from curiosity, passes through study and arrives at a personal elaboration of what a culture is.Because the sea, the fish and the fisherman are culture. Our Italy is a culturally advanced seaside area. This is why a good seafood restaurant will be appreciated.

What are your plans for the future?

After Seafood restaurant Pascucci Al Porticciolo

My plans for the future are many. Every day is our future. Every day we always try to improve. We don't know why, but we know that this is a spirit that unites us, both me and Vanessa Melis, who is in the room, and the whole staff. There is this desire to interpret the future by imagining day by day that we have the possibility of improving what we do.

I won't deny that I would like to open a place that has more seating capacity, that has a particular, fun service. However, this is always in the background compared to this which is our Pascucci Al Porticciolo, which is becoming more and more an important reality for us. Really something big.

From this interview you can perceive how the passion has been rewarded. All we have to do is wish Chef Gianfranco Pascucci and his staff all the best for what is to come.

Article photo by Lido Vannucchi and Tania Guglielmo