On Monday, March 17, Pierluigi Gallo of Achilli al Parlamento was the first guest chef in the format devised by Capanno Beach Club, a place that is standing out for its excellent cuisine and inclusive philosophy. Open year-round, it relies on a young team and a series of events that bring haute cuisine to Ostia.
The Restaurant
In a city where the gastronomic proposal struggles to emerge, Il Capanno Beach Club in Ostia has been committed for several years to promoting a culture of taste a stone's throw from the sea. A conditio sine qua non of owner Cristiano Giacometti , who has transformed an old bathing establishment into a happy oasis where the iodized raw material is conveyed by a duo as young as it is enterprising: Davide Carmina and Emanuele Ali. Both originally from Ostia with a passion for cooking that runs through their veins, the two chefs bring to the table a culinary offering made of local ingredients and catch, with the aim of enhancing the city, which is often underestimated by the public.
“I started in the kitchens of a local restaurant and then went abroad ,” says Emanuele Ali, “with the promise to return to Ostia and put the techniques learned outside Italy at the service of the locals. That promise fulfilled, after a promising start in the kitchens of the Capanno, Cristiano Giacometti gave the chef the green light to form a young and competent team; that's when Emanuele wanted Davide Carmina, his lifelong friend and skilled cook, alongside him to lead the project.
Connessioni Stellate
Il Capanno is not only a place to eat and drink well, it is also a location to enjoy the sea all year round. Access to the beach is free from the early hours of the morning, and you can dine pied dans l'eau from winter until summer, the seasonal period when the restaurant also opens its doors at sunset, with the two chefs giving their best with fun and original dishes, reaffirming once again that in Ostia it is possible to go outside the box and propose something contemporary.
Pursuant to this philosophy, the first in a series of events entitled ” Connessioni Stellate ” was held on Monday, March 17, to bring the local clientele closer to haute cuisine. A tasting menu in collaboration with Pierluigi Gallo, resident chef of Achilli al Parlamento - the only new Michelin star in the Capitol in 2025 - who for the occasion brought to the table two of the restaurant's signatures: the Senza spaghetto alle vongole and Baccalà, ventricina, bufala and lattuga arrosto, two dishes with a bewitching flavor profile, offered within a four-course itinerary.
“My main goals have always been twofold: to create value for the area and to give people back the freedom to experience the sea every day,” says Cristiano Giacometti. “ I think this event, like the next ones to come, has hit the mark. It's a pleasure to host chef Pierluigi Gallo in Ostia and give the local clientele the chance to have a starry experience with their feet in the sand."
The appetizer for this special event, Lacquered Ventresca, salted pistachio cream, raspberries and Misticanza in gin fizz, encapsulates a 6-handed work where the three chefs combined their ideas to create a dish that will remain on the menu for this early spring season. Pinzimonium, on the other hand, is Emanuele Ali and Davide Carmina's exclusive dessert that, with its fresh, savory and mouthwatering notes, closes a course that guests enjoyed at an excellent price (60€), testifying to Capanno Beach Club's desire to stand as a culinary outpost in Ostia while remaining accessible to all.
Contact
Il Capanno Beach Club
Piazzale Magellano, 41, 00122 Rome RM
Phone: 348 525 9399
