Since 1957, a historical landmark in Formia. Antonio and Vincenza, began the long tradition of the Chinappi restaurant and then passed the management to his son Franco, a legendary pizza chef and his wife Anna, a pillar of the restaurant. Stefano and his cousin Michele, with their respective and trusted wives Elena and Angela, wanted to continue the tradition according to what they learned from those who before them gave fame and respect to the local. In addition to the fish cuisine, the tradition of pizza introduced by Franco continues with the same skill. All this is today Chinappi Restaurant in Formia.

The fresh fish from the uncontaminated sea of southern Lazio ends up on the tables of the Chinappi restaurant in Formia exactly as in the specialties of the Chinappi restaurant in Rome. The quality and provenance of raw materials are the first ingredients of Chinappi’s cuisine. Always careful, from the beginning, to customer requests and what is served to the customer. The recipes follow the ancient tradition handed down by the founders. The central point of the restaurant in Formia, like the one in Rome, is the family that, in addition to managing the restaurant, lives it as a historical passion.

From the nets to the table the fish is served to the customers of the restaurant with excellent raw starters, from the “gobbetti” prawns to the sea urchins, according to the seasons. A classic is the salad of octopus verace and celery, which we also find in the celebrated Tiella di Gaeta, a former poor dish that once the fishermen took to the sea for a few days. It takes its name from the pan in which it is cooked in a wood oven and consists of a kind of pizza-focaccia with a small central opening. Also interesting is the wine list, cured directly by the sommelier Michele Chinappi and rich in proposals from central and southern Italy. It is composed of over 400 labels with a lot of Lazio, Marche, Campania and Sicily.