This address is a must for anyone who wants to enjoy high-quality seafood cuisine. Frequented by presidents and VIPs, it boasts a wine cellar with an impressive 14,000 labels.
The story
There are countless streets and alleys in Rome that contribute to the charm of the Eternal City. But there is one square in particular that every Roman (and non-Roman) remembers: Piazza de' Ricci. We are in the heart of the historic center, and it is here that the story of Pierluigi unfolds, a famous seafood restaurant founded in 1938 in an ancient Renaissance palace dating back to the 1500s. “At first, this restaurant had a completely different identity and even a different name,” says Lorenzo Lisi, owner of the restaurant. “It was called ‘Pierluigi erfaciolaro’ in honor of Mr. Umberto's origins in Rieti and the typical bean dish from his village.” It was Umberto's daughter who changed the name to Pierluigi in the 1970s before handing over the business to Roberto Lisi, Lorenzo's father.
Since the 1980s, there has been a slow transformation—both in terms of the culinary offerings and the restyling of the environment—which culminated in 2010 with Lorenzo's arrival on a permanent basis. “With my arrival, Pierluigi began his real transformation. I didn't change the imprint left by my father, which was based on customer care and a warm welcome,” explains Lorenzo Lisi, “but I wanted to gradually transform Pierluigi into the contemporary restaurant it is today.”
The restaurant
Not just any old seafood restaurant, Pierluigi treats its fish with “religious devotion,” carving out a prominent place for itself on the Roman gastronomic scene. The seafood ingredients are of the highest quality, as evidenced by the evocative display of fish at the restaurant entrance. “We want our guests to recognize, in the dishes we serve, the extensive research we do in terms of raw ingredients and the clean flavors,” says Fabrizio Gagliardi, Pierluigi's chef since 2022. His menu reflects the sea and its freshness: classic dishes alternate with more inventive creations, but in both cases, the chef from Caserta amply demonstrates his skill in working with and preparing fish with the utmost care.
If, over time, Pierluigi has made a name for himself in the Roman gastronomic world, the credit also goes to the service, a team of more than 20 waiters led with style and elegance by Alessandro Tibaldo, manager of the restaurant where he took his first steps back in 2008. “Over the last twenty years, our way of working has certainly changed,” comments Tibaldo. “Today more than ever, our priority is to meet all our customers' needs, both in terms of the food we offer and the service itself.” The Tibaldo-Lisi duo has also built Pierluigi's fortune through a wine list that has grown from 300 labels in 2000 to a staggering 14,000 references, including old vintages and exclusive verticals.
The dishes
Pierluigi's welcome is marked by conviviality, with fried moscardini and bruschetta with 'nduja and tuna. Fabrizio Gagliardi is not only skilled with fish, but during the tasting he demonstrates his knowledge of vegetables, such as the beetroot tartare, which meets the savory flavor of caviar. The raw fish is masterfully interpreted with a dish that sums up the best of the day's catch: amberjack tartare, red turnip gazpacho and celery mayonnaise, salmon tartare with yogurt, fennel and rye waffle, and finally tuna with spiced pumpkin, pecorino cream, chicory and anchovies. The dish is completed by carpaccio of red prawns with white bean hummus, glasswort and pomegranate and carpaccio of scallops with grapes, orange and radicchio.
The last appetizer is the restaurant's best calling card, Tagliatella di calamaro with tomato gazpacho, crispy guanciale, and pecorino cheese, or Pierluigi's version of amatriciana. Among the first courses, the Fusilli with baby squid, sun-dried tomatoes, broccoli, and squid leaves is particularly appreciated, while among the second courses, the Red mullet stew with piennolo tomatoes, capers, and olives is a triumph of conviviality.
And for dessert? A pasta sheet with hazelnut cream, raspberries, and salted caramel ice cream—a true sensory delight.
Contacts
Ristorante Pierluigi
Piazza de’ Ricci, 144 00187 Roma
Phone 06686871
