The story
Pizzeria Clementina in Fiumicino has earned a loyal following for its Roman-style pizza, which creator Giuliacrossbow calls “the lowest and crunchiest” she’s ever had, paired with top-quality seafood that makes it “worth the trip even if you’re not in the area.” The crust is the star, but the kitchen doesn’t stop there.
Beyond the pizzas, the menu explores creative leavened doughs and inventive seafood dishes. Francesco Zini describes a “high level of culinary experimentation” and a “unique tasting experience” that includes everything from a croissant filled with shrimp cocktail to a Panettone al BBQ con Fichi e Prosciutto di Mare. It’s a casual yet trendy spot that has earned a Michelin recommendation—proof that this Fiumicino pizzeria is as ambitious as it is satisfying.
Synthesised by AI from every creator’s review. First reviewed 2025.
What diners say
Synthesized from 18 Google reviews · tap an aspect for the detail
Diners consistently praise the exceptional quality of the pizza, particularly the light, digestible dough and creative toppings like the Capricciosa di Mare. The fried starters and seafood pairings are also highly celebrated. While the experience is generally positive, some guests note that the prices are on the higher side and the restaurant can feel crowded, with tables placed close together.
Pizza Quality
The pizza is widely acclaimed for its thin, crispy base and light, digestible dough. Many highlight the Capricciosa di Mare as a standout, with fresh, high-quality ingredients. The Burro e Parmigiano 60 Mesi is also mentioned as a genius creation.
Fried Starters and Antipasti
The fried starters, including supplì and other fritti, are frequently described as spectacular—crispy outside, soft and flavorful inside. The seafood crudi paired with fried bread are called superlative.
Service
Staff are generally described as knowledgeable, friendly, and welcoming. The team's affability and serene spirit are appreciated, though a few guests note that service can feel rushed or that communication in English was challenging.
Value for Money
Many diners feel the prices are justified by the high quality of ingredients and craftsmanship, but some find the cost a bit high for the portion sizes or the casual setting. A few note that the bill is well-aligned with the premium ingredients.
Ambiance and Crowding
The restaurant is often busy, and tables are placed close together, which can reduce privacy and make conversation difficult due to noise. Some guests find this acceptable given the popularity, while others mention it as a minor drawback.
Desserts
Desserts, particularly the colomba cake, receive high praise for being exceptionally delicious and memorable.
Most-loved dishes
AI summary of what 16 dish mentions say about the food
Reviewers rave about the Colomba, a standout dish that embodies the restaurant’s warm, rustic charm. The overall vibe is one of cozy, unpretentious excellence, making every meal feel like a heartfelt celebration.
“We finish on a sweet note with a colomba. It's a nice ending to the meal.”
What creators say
3 creators have covered Pizzeria Clementina. Most active: Francesco Zini, Giuliacrossbow
Pizzeria Clementina in Fiumicino offers a unique tasting experience with creative leavened doughs, innovative seafood dishes, and a critically acclaimed pizza.
Dishes mentioned
Croissant ripieno di cocktail di gamberi
I start with a croissant filled with shrimp cocktail, accompanied by a very sweet candy. The dough is crunchy and fragrant, with hints of acidity and sweetness from the cocktail. It's a great start.
Lievitati con spiedino di murena e coniglio
Next, a chocolate pastry with a skewer of moray eel and rabbit. On paper, two totally different animals, but the meat is very similar in both taste and texture. It's a surprising combination.
Crostino con prosciutto di tonno e bottarga di cuore di tonno
A small crostino as an intermezzo, with tuna prosciutto and bottarga from tuna heart. It's a delicate and flavorful bite.
Collo di tonno frollato, marinato e cotto sulla brace
This is probably the dish that will stay with me the most from this experience. The tuna collar is aged, marinated, and then cooked on the grill. I dug my hands into this collar and pulled out pieces of meat that almost reminded me of beef. It was an experience I'll carry with me for life.
Fritti con baccalà e patate
One of the fried dishes, with cod and potatoes. The breading is noteworthy — it's really good.
- Francesco ZiniLoved
MANGIO per la PRIMA VOLTA la PIZZA ROMANA, pizzeria FOLLE! · @ 00:36
This video explores Pizzeria Clementina in Fiumicino, highlighting its innovative Roman-style pizza, creative seafood dishes, and unique leavened products, showcasing a high level of culinary experimentation.
Dishes mentioned
- Francia Corta
- Supplì
- Filetto di baccalà
- Pioccolato (coniglio fondente e purea di patate alla brace)
- Pane cafone
An incredible pizzeria in Fiumicino serving the lowest and crunchiest Roman pizza I've ever had, with top-quality seafood and creative dishes that are worth the trip even if you're not in the area.
Dishes mentioned
Pizza Ispirata ai Paccheri di Vittorio
This pizza was an homage from the kitchen, inspired by Vittorio's tomato paccheri. The moment I saw it I thought of Vittorio's dish because of the color of the tomato and the sauce. The pizza is Roman style, low and crunchy, with a beautiful leopard-spotted bottom. The sauce is sweet but savory, with a strong Parmigiano flavor — I think there's butter in it too. The pizza stayed incredibly crunchy. It's wonderful. You can really taste the quality olive oil drizzled on top.
Croissant con Gamberi Rossi Crudi
I was curious to try this. The shrimp is wonderfully meaty, very firm on the palate, and I love the contrast of textures — the buttery richness from the raw shrimp, the crunchy pastry, and the soft shrimp inside which isn't too flavorful on its own. The cocktail sauce is very delicate, it doesn't cover the shrimp's taste at all. The pastry is slightly warm, with rosemary and gold leaf. It's beautiful.
Panettone al BBQ con Fichi e Prosciutto di Mare
This is one of their signature dishes. You really taste the smokiness of the fish — you get that BBQ flavor in your mouth. It's paired with an extremely sweet element, the perfectly ripe fig, which you get in every bite. And the prosciutto di mare — what can I say? These are dishes you won't taste anywhere else. The panettone itself is toasted, soft inside, sweet but not too sweet. It's exceptional.
Supplì Quadro di Spaghetti al Cacio Romano e Pepe con Tagliatella di Seppia al Limone
This is like a fried cacio e pepe — a sort of square San Pietrino revisited. The lemon touch is really minimal, you barely taste it. You get a lot of the pasta and the cacio e pepe cream, which is quite savory thanks to the aged pecorino. The frying is perfect, not greasy at all. But I have to say, I didn't get the flavor of the cuttlefish — it's a fresh note, a slippery texture, but the taste is completely covered by the cheese. You smell the cuttlefish when you bite into it, but then it disappears. Still, very good.
Marinara del Futuro
I'm a huge fan of marinara pizza because it's simple. Their version is much more studied — with capers, a nice anchovy, dehydrated olives, and amazing aromas that hit your mouth. The dough is very light and digestible, true to the Roman tradition of rolling with a rolling pin. This is the pizza I liked the most — the one with the caper and dehydrated olive. It's incredible.
