Osteria Circo

A variable selection of four appetizers chosen by the chef based on the day's ingredients. An excellent choice to taste different house specialties. Ideal for sharing.

Fried buffalo mozzarella in a crispy panko breading, enhanced with Sicilian anchovies. A warm, stringy, and flavorful appetizer.

Fried eggplant layered with tomato sauce, fior di latte mozzarella, and Parmigiano cheese. A rich and comforting Italian classic.

Whole artichoke fried twice according to Jewish-Roman tradition. The outer leaves become crispy like chips, while the heart remains tender.

Breaded and fried chicken strips. Crispy and tasty, served hot.

Typical Roman street food: a rice croquette with tomato and meat, with a heart of melted mozzarella, breaded and fried. Eaten piping hot by hand.

Potato croquette flavored with pecorino cheese and black pepper, with a smoky note. Soft inside and crispy outside.

Creamy codfish and potato croquettes, panko-fried and served on a rosemary-infused chickpea puree. A mix of sea and land flavors.

Selection of quality Italian cured meats and cheeses, served with honey and walnuts. Portion ideal for sharing between two.

Prized cured raw ham aged for 24 months, from the Bassiano area. Intense and savory flavor.

Simple bread focaccia seasoned with quality extra virgin olive oil and rosemary. Fragrant and aromatic.

Focaccia served with artisanal dried and aged beef, a specialty of Jewish-Roman cuisine similar to bresaola but more flavorful.

Long pasta with garlic, oil, and chili pepper, enriched with a bitter chicory cream and crispy toasted breadcrumbs. A flavorful reinterpretation of a classic.

Short pasta served with a creamy sauce made with egg, pecorino and parmigiano cheese, and crispy guanciale. The symbol of Rome, rich and peppery.

Rustic handmade spaghettoni pasta with a cream of Pecorino and Toma cheese, finished with a blend of three peppers. Intense flavor and chewy texture.

Hollow long pasta with tomato sauce, guanciale, and pecorino. A Roman classic with a strong and savory flavor.

Fresh egg pasta with a white guinea fowl ragù and black truffle shavings. An elegant and fragrant dish.

Fresh pasta with tomato and basil, made creamy by tossing with aged cheeses. Simple yet rich in flavor.

Artisanal fresh pasta filled with fresh fish, served with a light datterino tomato and basil sauce. Delicate seafood flavor.

Considered the ancestor of Carbonara, it's pasta with crispy guanciale, pecorino, and black pepper, without egg or tomato. Very savory and decisive flavor.

Seafood pasta dish that varies daily. Ask the staff for details.

Grilled beef steak, sliced, simply seasoned with fine salt and extra virgin olive oil. Juicy and flavorful.

Raw beef, hand-cut and seasoned. Fresh and delicate, for raw meat lovers.

Grilled boneless beef steak. Simply served to enhance the flavor of the meat.

Soft croquettes made with fresh tuna, served in a tomato and basil sauce. A seafood alternative to classic meatballs.

Half grilled chicken served with baked potatoes and artisanal barbecue sauce. A rustic and flavorful dish.

Beef smash burger cooked on the griddle to create a crispy crust, served in a bun. Juicy and tasty.

Large beef burger served on a plate or in a bun, accompanied by french fries and artisanal truffle and barbecue sauces.

Breaded and fried veal cutlet. Golden and crispy, a classic Italian comfort food.

Vegetarian burger made from legumes and spices, served with a side of vegetables and vegan mayonnaise. A tasty meat-free option.

Classic meat croquettes in tomato sauce, soft and flavorful. Served with focaccia for 'scarpetta' (mopping up the sauce).

Fish main course that varies daily based on the catch. Ask for details.

Wild chicory sautéed with garlic, oil, and chili pepper. Bitter and spicy flavor, a typical Roman side dish.

Mixed seasonal vegetables sautéed in a pan. Simple and healthy.

Selection of vegetables (usually zucchini, eggplant, peppers) cooked on the grill.

Roasted potatoes seasoned with garlic and rosemary. Crispy outside and soft inside.

Homemade french fries served with truffle-flavored mayonnaise.

Large mixed salad enriched with tuna in oil. A fresh and light dish.

Simple salad of fresh raw vegetables.

Rich salad with spinach, pecorino cheese, walnuts, pears, and a sweet grape must (saba) dressing. A balance of sweet and savory flavors.

The most famous Italian dessert: layers of ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa. Creamy and energizing.

Fresh cheesecake with a biscuit base and a berry topping. Sweet and slightly tart.

Shortcrust pastry basket filled with pastry cream and garnished with fresh berries.

Dense dark chocolate dessert served with a shot of rum. For true chocolate lovers.

Frozen lemon dessert, refreshing and digestive, often served as a drink.

Creamy dessert cocktail based on lemon sorbet, vodka, and prosecco. Fresh and lightly alcoholic.

Sweet ricotta served with a spoon with the typical ingredients of a Sicilian cannolo: crispy wafer, candied fruit, pistachio, and chocolate.

Chef's daily sweet proposal. Ask for details.

Table water served in a carafe.

Carbonated soft drinks (Coca Cola, Fanta, etc.).

Typical Italian digestif liqueurs for after a meal.

Italian espresso or barley coffee.

Decaffeinated espresso coffee.

Light and refreshing Sardinian lager beer, with a moderate hop flavor.

Unfiltered lager beer, cloudy in appearance and with a fuller, more aromatic taste than the classic.

Amber lager beer, balanced and thirst-quenching.