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Daniele Usai

Daniele Usai

Everything at Il Tino is home-made, with six different pastas and breads freshly made every day and desserts (dolci) prepared from scratch. Daniele has a soft spot for all the local produce he uses, but the one ingredient he likes cooking with the most is the blue fish caught just outside the restaurant off Ostia’s coast. Seafood makes up a large part of the menu, with dishes including Cuttlefish and peas, Red prawns, coconut, passion fruit and coriander and Ray cheeks, fermented black garlic, peas and tapioca. He also offers one of the cheapest Michelin-starred tasting menus in the country, at only €50 for six courses, alongside a well curated but very reasonable wine list.

Working in Ostia suits Daniele’s personality and cooking style perfectly: ‘I love working in the evenings and being able to have enough free time to enjoy my hometown, gather my thoughts and appreciate life,’ he says. He can often be seen zipping around the harbour town on a bright yellow Vespa or swimming every day before work in the sea just ten minutes away from Il Tino – two things he wouldn’t be able to do in somewhere like Rome. While Ostia may not be a gastronomic heavyweight like the centre of the capital, Daniele has certainly made travelling to the sleepy town worthwhile.