On the Fiumicino canal harbor, where fishing boats still unload the day’s catch just a few meters from the tables, something is about to change. On August 1, 2026, Casa Clementina—the new restaurant by Luca Pezzetta, who was named Italy’s best pizza chef under 35 —will open, and this time his award-winning pizza will share the table with fresh seafood straight from the harbor.
It’s not your typical pizzeria. It’s a new concept, where you order a skillet and a plate of raw seafood, place them in the middle, and share them. It’s one of those new spots near Rome that’s worth the detour just to figure out how it works.
And the detour is short: we’re a half-hour drive from the city center, practically a stone’s throw from Leonardo da Vinci Airport, on Via della Torre Clementina, the seaside road named after the 1773 coastal tower, now a symbol of the municipality.
Clementina, the pizzeria that put Fiumicino on the map
Before talking about the new spot, let’s take a step back. Pizzeria Clementina opened in December 2021 on the canal harbor and, in just a few years, became one of the most talked-about spots on the coast.
Casa Clementina was conceived as his “second soul,” just a few steps away. Same identity, same faces, same wine cellar—featuring about 450 labels and overseen by sommelier Daniele Mari—but within a broader dining experience.
Who Luca Pezzetta is and why everyone’s talking about him
Born in 1989 and raised between the Castelli Romani and Fiumicino, Pezzetta is the third generation of a family of pizza makers. His breakthrough came in Rome, where he trained at Panificio Bonci and Pizzarium alongside Gabriele Bonci.
From there, it’s a journey worthy of a champion: naturally leavened doughs, five different strains of natural yeast, and pan-baked pizza served in “slice-sized portions” for tasting. In 2024, he took home the Best Pizza Chef Under 35 award at the Food&Wine Italia Awards.
Today, it’s split between Lazio and Lombardy (in November 2025, Futura Pizzeria Romana opened in Milan’s Isola neighborhood). But it’s here, at the harbor, that Luca Pezzetta’s new restaurant is putting down roots once again.
What you eat (and how much you spend) at Casa Clementina
Here’s the best part—the detail that the most observant among you will have already noticed: Casa Clementina didn’t just pop up out of nowhere. It’s located in the space that, until yesterday, belonged to Ippolito, the seafood bistro that Pezzetta had opened right next to the pizzeria in 2025.
In fact, instead of maintaining two separate locations, Pezzetta has reimagined that space and brought Clementina’s identity into it , expanding upon it: his pizza is no longer just pizza but becomes a duet with the seafood cuisine. Meanwhile, the original pizzeria remains where it is and continues as always.
A few examples? The “pain suisse” with veal in tuna sauce, the savory croissant with a shrimp cocktail, and the multigrain pizza slice with breaded anchovies and lemon mayonnaise. Five options ranging from pastries to small pans (€13–19) and four classic pizzas like the “marinara of the future” and the “cosacca” (€10–17).
Then there’s the seafood, overseen by Chef Simone Curti —who’s been on the team for three years already, with a background at the Michelin-starred Pascucci al Porticciolo and Molo 17 in Ostia. Simple, local cuisine: shrimp with oil and salt, spaghetti with clams, a selection of fried seafood, and seafood risotto. Over twenty dishes on the menu (€12–30), with a 5-course tasting menu for €60.
If you’re looking for a place to eat in Fiumicino without having to choose between pizza and seafood, this is the spot to note down.
📍 Casa Clementina — Via della Torre Clementina, Fiumicino (RM). Opening Saturday, August 1, 2026, for lunch and dinner.
