Restaurant in Fiumicino, Italy
Roman pizza, seafood toppings, serious wine list.
Clementina in Fiumicino is where chef Luca Pezzetta applies serious craft to Roman-style thin-crust pizza, building a menu around local seafood and a pioneering sea charcuterie concept. The open wood-fired kitchen, extensive wine list, and ambitious antipasti program make it the most distinctive pizza destination in the area. Book here if you want coastal flavours without the formality of a full seafood dinner.
If you are deciding between a seafood restaurant on Fiumicino's waterfront and a pizza-led meal at Clementina, know this: Clementina is doing something the seafood restaurants in town are not. Chef Luca Pezzetta has built a Roman-style pizzeria that pulls from the same coastal larder as L'Osteria dell'Orologio and Pascucci al Porticciolo, but delivers it through an entirely different format. If you want the flavours of the sea without the formality of a three-course seafood dinner, book here.
The room at Clementina is designed to be watched. The kitchen operates in full view, with Pezzetta and his team rolling dough with a rolling pin in the Roman tradition and loading pies into a wood-fired oven. It functions like a theatre, and seating is arranged so the production is always in frame. For food enthusiasts who want to see exactly what they are eating being made, this setup delivers. The staff are described as both qualified and attentive, which matters in a room that moves at this pace. It is a practical, energetic space rather than a hushed fine-dining room, better suited to a diner who wants engagement than one seeking quiet.
The format here is Roman-style thin and crispy, made from five different dough preparations, each naturally leavened and finished in a wood-fired oven. That technical foundation gives Pezzetta the platform for what makes Clementina genuinely interesting: a topping philosophy built around local seafood. The venue has developed a "sea charcuterie" concept, using live-caught fish from nearby boats to produce artisanal sea salami and related preparations. This is not pizza with a prawn on leading. It is a serious attempt to apply charcuterie logic to marine ingredients, and it has earned Clementina recognition that places it in a different bracket from a standard pizzeria.
Before the pizza arrives, the kitchen sends out antipasti that read closer to a tasting menu than a trattoria. Dishes like a supplì sphere with braised cheek, tzatziki, and puntarelle signal where Pezzetta's ambitions sit. For context on Italian coastal dining at a higher register, you might look at Uliassi in Senigallia or Quattro Passi in Marina del Cantone — Clementina is not at that level of formal ambition, but the antipasti course shows it is thinking in the same direction.
Clementina carries an extensive wine list, which is genuinely useful here because the sea charcuterie and seafood-topped pizzas reward a thoughtful pairing rather than a carafe of house white. The breadth of the list positions this as a serious drinks destination by pizzeria standards. For visitors exploring wine in the region, the broader Fiumicino wineries guide provides useful context. If the drinks program at Clementina is a deciding factor in your booking, it adds clear value over a standard Roman pizzeria, where the wine offer is typically an afterthought.
Clementina sits at Via della Torre Clementina, 158, in Fiumicino, close enough to Rome's airport to make it a viable pre- or post-flight destination, though the experience is designed for a proper sit-down meal rather than a quick stop. Booking difficulty is rated easy, so advance planning is less critical here than at, say, Il Tino, where creative tasting menus and limited covers create more competition. That said, given the venue's growing reputation, booking ahead for weekends is the sensible approach. No phone or website is currently listed in Pearl's data, so check Google or current listings to confirm reservation options. Pricing data is not available in Pearl's records, but the antipasti program and the extensive wine list suggest this sits above a standard neighbourhood pizzeria in price point. Plan accordingly. For a fuller picture of what to eat and drink in the area, the Fiumicino restaurants guide and Fiumicino bars guide are good starting points.
Book Clementina if you want a pizza-format meal that is doing something genuinely considered with local seafood, backed by a serious wine list. It is the right call for a food-focused traveller transiting through Fiumicino who wants a memorable meal without the formality of the area's white-tablecloth seafood restaurants. It is less suited to anyone looking for a quick, casual slice or a stripped-back trattoria experience. For reference points on what high-ambition Italian coastal cooking looks like at the leading of the register, Dal Pescatore and Osteria Francescana set one kind of standard; Clementina is operating in a different format and at a more accessible level, but with clear creative intent. Also see Pearl's full Fiumicino experiences guide and Fiumicino hotels guide if you are planning a longer stay.
Against the other notable tables in Fiumicino, Clementina occupies a distinct position because the format is different. L'Osteria dell'Orologio and Pascucci al Porticciolo are both €€€ seafood restaurants that deliver a more traditional sit-down experience with a classical Italian seafood repertoire. If a formal multi-course meal around the catch of the day is what you are after, either of those will serve you better. Clementina is the choice when you want the same local seafood story told through pizza and sea charcuterie, with more energy in the room and a format that suits two people who want to share a range of dishes rather than commit to a set structure.
Il Tino at €€€ is the local address for genuinely creative tasting-menu cooking — more ambitious in format than Clementina, and harder to book. If you are a diner who wants the full tasting-menu experience, go to Il Tino. If you want something that feels more like an evening out than a culinary event, Clementina is the more relaxed call without sacrificing ingredient quality.
QuarantunoDodici at €€ is the value option in the Fiumicino seafood set. It costs less than Clementina is likely to and delivers a more direct seafood meal. For a solo diner or a couple watching spend, QuarantunoDodici is worth considering. But if the wine list and the sea charcuterie concept are draws, Clementina justifies the step up in price.
Booking difficulty at Clementina is rated easy, so you are not fighting for a table weeks in advance the way you might at Il Tino. That said, the venue's growing reputation around its sea charcuterie concept and wood-fired pizzas means weekends fill up. A booking a few days out should be sufficient midweek; aim for a week ahead for Friday or Saturday. Contact details are not currently available in Pearl's records, so check current listings or Google for the reservation channel.
The theatre-style open kitchen layout suggests the room has reasonable capacity for groups, but Pearl does not have seat count data on file. The sharing-friendly format of antipasti followed by pizza makes it a practical group choice. Contact the venue directly to confirm group arrangements, as no phone or booking platform is currently listed in Pearl's data.
Yes, within the right expectations. The antipasti program, sea charcuterie concept, and extensive wine list give it enough ambition for a celebratory meal. It is not a white-tablecloth occasion restaurant in the way that Pascucci al Porticciolo or L'Osteria dell'Orologio might be. Think of it as the right call for a food-focused occasion where the cooking is the centrepiece, not the tablecloths.
Pearl does not have confirmed bar-seating data for Clementina. The open kitchen layout and theatre-style room suggest counter or bar-adjacent seating may be available, but this should be confirmed with the venue directly. The extensive wine list means a drinks-led visit is plausible if bar seating exists.
For a formal seafood dinner, consider L'Osteria dell'Orologio or Pascucci al Porticciolo, both at €€€. For creative tasting-menu cooking, Il Tino is the most ambitious table in town. For value seafood, QuarantunoDodici at €€ is the most accessible. See the full Fiumicino restaurants guide for a broader view.
The menu is built substantially around seafood and natural-leavening pizza doughs, which may present challenges for guests with shellfish allergies or gluten intolerance. Pearl does not have confirmed dietary accommodation data. Given the kitchen's focus on a specific concept, contact the venue before booking if dietary needs are a factor. No phone or website is currently on file in Pearl's records.
The open-kitchen theatre format and a menu built around shareable antipasti and individual pizzas makes solo dining workable here. The energy of the room and the visible kitchen give solo diners something to engage with. It is a more comfortable solo experience than a formal seafood restaurant, where a table for one can feel more isolated. If counter seating is available, that would make it the clear choice for a solo visit.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Clementina | Pizzeria Clementina, led by pizzaiolo Luca Pezzetta, is renowned for its Roman-style thin and crispy pizzas, innovative toppings that valorize local seafood, and a focus on natural leavening. It also features a unique "sea charcuterie" concept and an extensive wine list.; The enchantment comes from the sea. Luca Pezzetta has grown so much. His white art now almost borders on gourmet indulgence. The location is young and vibrant. Before his conceptual pizza, guests are assaulted by luxurious proposals: such as 'Pain au chocolat with dark chocolate rabbit and grilled potato puree' or the 'Supplì sphere with braised cheek, tzatziki, and puntarelle'. His must-haves are artisanal sea salami with live ingredients from the boats nearby. His pizza is born from five different dough preparations rolled out with a rolling pin (in the Roman tradition) and cooked in a wood-fired oven. Everything happens in front of the customer's eyes in a theater-like room with qualified and attentive staff. | Easy | — | |
| L'Osteria dell'Orologio | Italian Seafood, Seafood | Unknown | — | |
| Pascucci al Porticciolo | Modern - Italian Seafood, Seafood | Unknown | — | |
| Il Tino | Creative | Michelin 1 Star | Unknown | — |
| QuarantunoDodici | Seafood | Unknown | — |
A quick look at how Clementina measures up.
Book at least a week in advance, and longer on weekends. Clementina's reputation for Luca Pezzetta's seafood-topped Roman pizzas and sea charcuterie concept has made it a draw well beyond the local Fiumicino crowd. If you're timing a visit around a Rome airport connection, aim to lock in a reservation before you travel rather than on arrival.
The venue is designed as a theatrical dining room where the kitchen operates in full view, which suits groups that want to engage with the cooking process. That said, with a format built around a considered pizza menu and an extensive wine list, groups of six or more should call ahead to confirm capacity and seating arrangements at Via della Torre Clementina, 158.
Yes, provided the occasion suits a pizza-led format. Pezzetta's menu moves well beyond standard pizzeria territory — the sea charcuterie concept and pre-pizza dishes like supplì with braised cheek signal a kitchen operating at a level above the norm. The open kitchen, attentive staff, and serious wine list give it enough occasion weight for a birthday or celebratory dinner without requiring a tasting-menu commitment.
Bar seating is not confirmed in available venue information, but the room is described as a theater-like space where kitchen activity is central to the experience — the focus is clearly on table dining. If counter or bar seating is a priority, check the venue's official channels at their Fiumicino address before assuming it's available.
Pascucci al Porticciolo is the comparison for seafood-forward cooking at a higher price point and with a more formal dining format. L'Osteria dell'Orologio covers traditional Roman seafood if you want something closer to a classic trattoria register. Il Tino offers a more refined tasting-menu approach. QuarantunoDodici is worth considering if you want a wine-led experience with a shorter, more edited menu. None of them replicate Pezzetta's specific angle of Roman pizza crossed with local seafood and a serious wine list.
The menu is built around natural leavening, wood-fired Roman-style pizza, and seafood-heavy ingredients including sea charcuterie made from local catch. That makes it a strong option for pescatarians but less straightforward for shellfish allergies or strict vegans, given how central the sea-based larder is to the format. Confirm specific requirements directly with the restaurant before booking.
The open-kitchen theater-room format works well for solo diners who want something to watch. A meal structured around one of the five-dough pizzas alongside a glass from the extensive wine list is a practical solo format. Given its proximity to Fiumicino airport, it's a particularly solid option for a solo traveller with time to kill between flights rather than settling for airport dining.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
