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History and Typical dishes
STORIA

If you are coming from Rome you will turn into a street that is pleasantly shaded by eucalyptus and pine trees, providing glimpses of cultivated fields and plains. Just like every village, Passoscuro, or Passo Oscuro (dark step) has its own story. It owes its strange gloomy name to a grassy path, which was reported in a papal bull of 1724 by Benedict XIII Orsini. The first modern settlement of huts was built by the cockle fishermen of Minturno. The 1950s signalled the development of a small group of houses, which began to be frequented by hunters, shepherds and the occasional swimmer who spoke of a beautiful setting with large white beaches backed by unspoilt dunes protected by undergrowth. Passoscuro is now a village of 3,000 inhabitants and is experiencing a period of great transformation. The shallow water and gentle currents continue to make it the ideal spot for children to have fun in the water .


Typical dishes

Spaghetti 'alla Sagra'
Serves 4
500 g spaghetti
1 kg cockles
2 cloves of garlic
Chilli
Parsley (optional)
Extra virgin olive oil
Salt to taste
Method: Open the pre-rinsed clams in a saucepan over a high heat. Remove the meat from their shells and strain the cooking water with a fine mesh strainer and set aside. Fry the oil, garlic and chilli in a large pan, add the clams and their water. Allow the flavours to combine for 5 minutes. Cook the spaghetti in plenty of salted water, strain it when al dente and add some chopped parsley, (optional )


Cockles 'alla marinara'
1 kg cockles
4 tablespoons of olive oil
2 cloves of garlic
Parsley
Chilli
Salt to taste
Method: Wash the pre-rinsed cockles and allow them to drain for a few minutes. Put them in a pan and allow them to open. In the meantime, fry the garlic and chilli in another pan until the garlic browns. Combine with the opened cockles and the water that was drained from them and allow the flavours to come together for a few minutes. Check the seasoning, sprinkle with chopped parsley and serve.