produttori — Fiumicino · Lazio
On the Roman coast, where the port of Fiumicino has for centuries marked the boundary between the city and the Tyrrhenian Sea, L'Atelier Del Pesce has built a system of selection and fish processing capable of bringing the sea directly into the kitchens of Rome, the coast and the Castelli Romani.
Every piece of fish that arrives at the counter carries a documented history: species, origin, supply chain. Full traceability is the Atelier's first gesture, even before the knife. The fish is cleaned, filleted and turned into carpaccio, tartare or ready-to-use fillets, removing every intermediate step between the sea and the kitchen of whoever places the order, whether a private customer or a professional restaurateur.
The gesture is that of the craftsman: hands that prepare, clean, cook with method and patience. The octopus tentacles arrive already cooked, the cod already desalted, the fry ready to use. A process that demands considerable time and technique is absorbed by the Atelier, handing the customer a finished product to bring straight to the table, with no waste and none of the long wait for boiling.
On the shelf, different registers coexist: the everyday range of fillets and carpaccio alongside the luxury line, with Cancale Prestige oysters and red prawns from Mazara del Vallo among the flagship references. Behind every package lies a documented environmental commitment: photovoltaic panels installed in 2022, a compactor for recycling polystyrene, and Kangen water to reduce single-use plastic.
The counter opens three times a week — Tuesday, Friday and Saturday — with home delivery across Rome, the coast and the Castelli Romani. The page tells the full story of the offer.
