Educazione Marinara: Fiumicino's New Spot for Authentic Simplicity

Posted by Rowena Dumlao Rowena Dumlao - Giardina 11/03/2024

Educazione Marinara: Fiumicino's New Spot for Authentic Simplicity

Located just off Fiumicino’s renowned dining strip, Via di Torre Clementina, near the point where the Tiber River meets the Tyrrhenian Sea, Educazione Marinara at Via del Canale is more than just a restaurant, it is a project rooted in a clear concept and guided by principles essential to its founders. This seafood-focused eatery, a shared vision of co-owners Riccardo Agus and Chef Davide Mobrici, emphasizes substantial, authentic cuisine that captures Fiumicino’s maritime heritage. Using the freshest local seafood and a minimal approach to ingredients, Riccardo and Davide aim to create a dining experience where the natural flavors of the sea shine through in every dish. Educazione Marinara is a place where tradition meets creativity, delivering simplicity and quality with each meal.

The Restaurant

Educazione Marinara reflects a dedication to providing substantial, authentic cuisine with a focus on the freshness of local seafood. Each dish uses just a few ingredients, allowing simplicity and flavor to take center stage, capturing the timeless appeal of classic seafood dishes. The carefully curated wine selection, crafted by co-owner Riccardo Agus, complements this approach with labels from around the world chosen for their ability to enhance the menu’s offerings.

The restaurant’s setting mirrors its culinary philosophy: simple, elegant, and deeply respectful of Fiumicino’s coastal life. The interior is thoughtfully designed to balance tradition with innovation, giving diners a sense of immersion in both the food and the environment it celebrates. Positioned near the Tiber as it flows toward the Tyrrhenian Sea, Educazione Marinara captures the essence of Fiumicino’s coastal charm.

(Top) Chef Davide Mobrici finalizing the Mango Explosion / (Bottom) Mango Explision

For Riccardo Agus and Chef Davide Mobrici, owners of Educazione Marinara, the restaurant represents more than just dining, it is an appreciation of the origins of seafood cuisine and the artistry behind it. The name itself, Educazione Marinara, reflects their commitment to educating and inspiring guests through an honest, unembellished approach to seafood. This venture is poised to become a key destination for seafood lovers in Fiumicino, offering an immersive experience that celebrates the sea, the land, and the dedication of those who bring it all together.

(L) Chef Davide Mobrici and (R) Riccardo Agus

The Team Behind Educazione Culinaria

Riccardo Agus, overseeing the dining room, draws from his years at Ristorante Livello 1 in Rome and Osteria dell’Orologio in Fiumicino. With an eye for refined service and a commitment to creating a welcoming experience, Riccardo ensures an atmosphere that balances warmth with refinement. Specializing in wine, he also curates the restaurant’s wine list, thoughtfully pairing selections that enhance and complement the flavors of Chef Davide’s seafood-focused menu.

Chef Davide Mobrici, who leads the kitchen at Educazione Culinaria, brings extensive international experience to his role. His time abroad, combined with his work at Ristorante Livello 1, has shaped his unique approach to Italian seafood, blending traditional flavors with global techniques. Davide’s focus on high-quality, locally-sourced ingredients connects his dishes closely to Fiumicino’s rich seafood heritage. Davide’s brother, Pastry Chef Alessio Mobrici, adds creativity and precision to the dessert offerings. His pastry skills perfectly complement Davide’s courses, allowing guests to end their meals with desserts crafted with the same meticulous care as the main dishes.

(Top) Tubetto pasta with red mullet and caramote prawn (Bottom) Ceviche

The Menu

At Educazione Marinara, the menu is grounded in simplicity and the highest quality ingredients, using the day’s freshest catch from local waters. The menu evolves with the seasons and daily catch, reflecting a commitment to sustainability and respect for the purity of ingredients. Signature items include a tasting series of six types of raw seafood and a complementary selection of six cooked appetizers, each celebrating the natural flavors of the sea. The tubetto, ceci, triglia e mazzancolle (tubetto pasta with red mullet and caramote prawn), is a standout, showcasing the distinct flavors of each ingredient. Desserts like the mango explosion, ricotta with sour cherries, and chocolate mousse are perfect endings to the meal.

(Top) Linguine with mussels, octopus, friggitelli and bottarga - Pasta of the Day (Bottom) Fried anchovies

The menu is thoughtfully priced, with appetizers ranging from €10 to €18, the raw seafood selection at €30, and the cooked selection at €25. Pasta and risotto dishes range from €15 to €18, main courses from €16 to €22, and desserts between €6 and €8. Riccardo’s carefully curated wine list complements each dish, offering local and international wines that balance and elevate the flavors on the plate.