The Stories of the Sea at Pascucci al Porticciolo in Fiumicino (Rome), Italy
With the Tyrrhenian Sea right in front of him as an exceptionally extensive supplier that any chef can ask for, Gianfranco Pascucci has a vast source of ingredients where fishes of different kinds are taken to the dock by the local fishermen of Fiumicino. He doesn’t limit his ingredients to the usual sea bass or turbot, because he feels driven to take out the truth … Continue reading The Stories of the Sea at Pascucci al Porticciolo in Fiumicino (Rome), Italy
