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Tradition and innovation: the Borgo Salino restaurant opens in Fiumicino, the triumph of fish

Borgo Salino Restaurant in Fiumicino, a sensory experience, that reinterprets the culinary tradition of seafood in a contemporary key. It is definitely something to try

Fiumicino – There are particular stories, which blend traditions with innovation, the strength of young people with experience, the desire to experiment with classicality. Fiumicino was the cradle of one of these: Borgo Salino, a new seafood restaurant in Fiumicino, intimate and welcoming, inside one of the city’s historic buildings, Noccioli’s Palace.

The idea behind Borgo Salino restaurant was born from the creative “madness” of Giorgio Borrelli and Agostino Valente, the first one has the extensive management and marketing experience, the other is a renowned chef, yet “executive” at the prestigious Hotel Tiber, in Fiumicino.

“At the Borgo Salino restaurant we present a cuisine that sinks into traditions with respect to raw materials – they explain – but innovative in the proposal of the dishes. A cuisine that marries flavors with both environmental and economic sustainability. For this reason we chose not to exaggerate with the seats in the restaurant (about 40 in all) and, at the same time, not to exaggerate either with the prices.

The experience in Borgo Salino must leave the customer happy with how he ate and how much he spent. We are in a complicated period, we know, but we still wanted to try the road of catering with a new and totally ours project. Beyond the post-covid fears, beyond the increases in the prices of raw materials resulting from the war in Ukraine … we have set out on a new adventure, and we are sure that the Borgo Salino restaurant will become a reference point in the next few years for anyone who wants to eat fish in Fiumicino”.

On the other hand, the location is enviable. The Borgo Salino restaurant is located right at the entrance to Fiumicino, just at the end of via Portuense and at the beginning of via Torre Clementina. The location, well-kept and minimalist, is located inside the historic Noccioli’s Palace, at the beginning of the equally historic Borgo Valadier, which takes its name from the architect Giuseppe Valadier, who built it between 1823 and 1827 on the recommendation of the Papal State.

It is no small thing to eat immersed in a historic building, two steps away (and it is not a saying) from the suggestive Porto Canale, a tongue of water that leads the Tiber to the sea, with the walk on the pier and the parade of the fishing fleet that looks as a frame.

But the Borgo Salino restaurant is above all good food. “The star of our menu – explains the chef – is the local fish, with fresh and innovative combinations of seasonal fruit and vegetables from local farms. To complete the gastronomic experience, we offer a selection of breads and desserts daily prepared and a carefully selected wine list”.

Raw food served with seasonal fruit and vegetables served with Evo Quattrociocchi oil and flavored salts. It should be emphasized that raw fish undergoes a process of temperature lowering in order to guarantee its absolute integrity.

Just by way of an example, among the many proposals, it is worth mentioning the “Pizzaiola and aioli sauce Cod with restricted San Marzano”, the “Anchovies in carrozza, smoked provola, endive and cherry”; the “Mezzo pacchero ‘Pastificio Mancini’ with rock fish and its stew, Piennolo tomato and lemon”; the “Pici water and flour with local baby octopus, mussels, friggitelli and fried bread”; the “Button stuffed with buffalo ricotta cheese from Campania with sea urchins, raw shrimp, courgettes and its flowers”; the “Fish fillet with herbs, glazed onions, potato millefeuille and cacciatore sauce”; the “Moscardini with red onion and citrus fruits chutney”.

Obviously besides the catch of the day, vegetables, and the refined selection of wines – chosen with particular attention to territoriality, tradition and the natural cycle of nature – ranging from Falanghina to Chardonnay IGT, from Passerina to Chianti, from Ribolla to Prosecco, from Greco di Tufo to Furore, from Kerner ‘Palladium’ to Müller Thurgau, from Gewürztraminer to Sauvignon… and many others.

“Borgo Salino – Giorgio and Agostino conclude – was born from the desire to lead you on a sensory experience, reinterpreting the culinary tradition of seafood in a contemporary key. Thanks to the Forgione family, owners of the walls, who believed in us ”.
Definitley a restaurant to try.

 

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