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Ostia di Lido and Fumicino- 2 nights...where to go

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sockster Jul 9, 2010 10:02 AM

Staying up here for a couple of nights before heading out of Italy. Any thoughts about where to eat up here? Grazie

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  1. mbfant RE: sockster Jul 9, 2010 11:04 AM

    You mean Lido di Ostia and Fiumicino. In Ostia I like La Vecchia Pineta, classic fish place right on the beach. The best in Fiumicino is Pascucci al Porticciolo, very refined, creative cuisine, all fish.

    1. b
      barberinibee RE: sockster Jul 9, 2010 01:14 PM

      In Ostia Antica -- not the scavi but the medieval borgo -- there is the historic Il Monumento, whose culinary roots are in Emilia-Romagna, because it was created to feed transplanted Romagnese workers who drained the salt marshes in Ostia and Fiumicino. They also serve some Roman dishes.

      It is not refined, and not creative. I enjoyed cappeletti at Il Monumento, and chicken cacciatora, cooked in white wine, rosemary and garlic, and no tomato. They also serve fish and seafood. It's open for lunch as well as dinner.

      http://www.ristorantemonumento.it/

      2 Replies
      1. re: barberinibee
        jen kalb RE: barberinibee Jul 9, 2010 02:04 PM

        Ive wanted to go to that place for a long time, ever since we tried to lunch there on Epphany 2000 and it was already fully booked, nice looking family groups arriving for their holiday meal.. Im glad you like it and will book the next time we head to Ostia Antica.

        1. re: jen kalb
          b
          barberinibee RE: jen kalb Jul 9, 2010 02:22 PM

          I was there in wintertime, and they have a fireplace. We liked it so much, we went back. They have a solarium, which was also toasty in winter. At an adjacent table there appeared to be the entire town government of Ostia Antica having their lunch.

          I would describe the food as robust. It is much closer to home cooking --- even my cooking! -- than restaurant cooking. The simpler the dish, the better. I also liked my contorno of chicory sauteed in oil with garlic and a touch of hot pepper.

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