The story
Circoletto, tucked away in Anzio, is a hidden gem that delivers across the board. Creator Cosa mangiamo oggi? found every dish delicious and pleasant, with particular praise for the vegetable plates and flatbread. The kitchen shows real range, from marinated baked eggplant to roasted yellow and red peppers with olive powder and tonnata sauce, to a more inventive take on purgatory beans topped with shrimp bisque and scallions.
The restaurant also excels with seafood preparations—Anzio shrimp fried and tossed in mounted butter with chili pepper showcase the local catch beautifully. A schiacciata layered with tongue pastrami, pickles, and mustard sauce rounds out a menu that balances tradition with creativity. With a stellar 4.9-star rating, Circoletto proves that exceptional food doesn't need to be obvious.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
The Melanzane al forno marinate earns consistent praise, with reviewers calling it a standout. The overall vibe is warm and inviting, celebrating simple, well-executed Italian comfort food.
“These baked and marinated eggplants smell incredible — I smell delicious garlic. The guy serving us said 'Be careful, they are a drug.' They're acidic, greasy, soft, delicious. If you want tasty vegetables, this is what you should order.”
What creators say
1 creator has covered Circoletto. Most active: Cosa mangiamo oggi?
The creator enjoyed Circoletto, finding all dishes delicious and pleasant, especially the vegetable plates and the flatbread, calling it a hidden gem.
Dishes mentioned
Melanzane al Forno Marinate
These baked and marinated eggplants smell incredible — I smell delicious garlic. The guy serving us said 'Be careful, they are a drug.' They're acidic, greasy, soft, delicious. If you want tasty vegetables, this is what you should order.
Peperoni Gialli e Rossi Arrostiti con Polvere di Olive e Salsa Tonnata
Yellow and red peppers, roasted with olive powder and a tuna sauce. Super fresh — the tuna sauce and pepper go very well together, and the olives too. We Piedmontese know it well. I love small plates of vegetables in this heat — they're super tasty.
Fagioli del Purgatorio con Bisque di Gamberi e Cipollotto
Purgatory beans with prawn and spring onion bisque. They explained that the powder on top is made with the prawn heads and the bisque with the shells. I also smell chili. This is the most comfort food of all three — the beans are cooked like a risotto, almost creamy like chocolate.
Gamberi di Anzio Fritti Saltati al Burro Montato con Peperoncino
Shrimps from Anzio, fried, sautéed in creamed butter with chili pepper. Even though they were dipped in butter after frying, they retained their crunchiness. Nice and spicy — mouth on fire. I'm adding some lime. They're very fragrant, really micro shrimps you can eat whole with the shell — little candies. Crispy and soft, with a punchy spicy sauce. Absolutely delicious.
Schiacciata con Pastrami di Lingua, Cetriolini e Salsa alla Senape
A beautiful flatbread with pastrami tongue, gherkins and a mustard sauce. It crackles like a pizza should crackle here in Rome. The pastrami is very tasty. I didn't see at first, because they were confused with pastrami, that there are also some sweet and sour onions. Gherkin and mustard give balance. Very good — not a wrong dish arrived.
