Antico Grottino
Antico Grottino is a restaurant and pizzeria in Anzio featuring multiple cozy rooms with wooden tables and chairs that create a simple, intimate setting. Two wood-fired ovens capable of baking up to 19 pizzas at once are the heart of the kitchen, and the interior includes small spaces and decorative details connected to the area's history.
The restaurant was founded in 1999 by Ernesto Parziale, whose father Franco learned the art of Neapolitan pizza at the famous Trianon pizzeria in Naples and passed this tradition to his son. It grew from a small takeaway shop in an alley to an established restaurant, winning numerous pizza competitions over the years and gaining recognition beyond Anzio.
The name references a small grotto and reflects Anzio's heritage as a fishing town with deep maritime roots. Visitors often choose this place for special moments like marriage proposals, as the intimate and somewhat mysterious setting creates a memorable backdrop for meaningful celebrations.
Located near the seafront in central Anzio, the restaurant is within walking distance of the coast and offers flexible seating options ranging from casual dining areas to private rooms for larger gatherings. Making a reservation is advisable, especially during weekends and busy seasons.
Ernesto Parziale started making pizza at age nine alongside his father and has since won prizes at multiple international pizza competitions, including the Pizza Olympics in Salerno and the Europe Cup in Apilia. The dough is prepared with careful fermentation for two days, a detail that distinguishes the pizza here from faster methods used elsewhere.
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