Trapizzino | Trastevere

In 2009, pizza maker Stefano Callegari was playing around in the kitchen and invented the trapizzino, a triangular slice of pizza bianca—his made with a thick, fluffy flatbread—that's been cut open and filled with traditional Roman dishes like simmered oxtail, tripe with tomatoes, and chicken cacciatore. This affordable, portable pizza-sandwich hybrid has really taken off, and now there are locations of Trapizzino all over Italy, as well as in the United States and Japan. The chicken cacciatore (here, made without tomato) is mind-blowing, as is the vegetarian eggplant parmesan.

Superstar pizzaiolo Stefano Callegaro’s signature street snack made its debut in his Testaccio pizza joint back in 2009 and since then has taken Rome by storm with branches popping up not only across Rome but also in far-flung destinations such as the US and Japan. The simple yet delicious Trapizzino consists of a pocket of fluffy pizza bianca stuffed with classic Italian and Roman dishes such as oxtail stew, chicken cacciatore and meatballs. A great way to taste traditional local cuisine without breaking the bank.

A cross between a tramezzino and pizza, the trapizzino served at Trapizzino is an original street-food creation that was born in Rome and has since expanded to Florence, Milan, New York, and beyond. The concept is simple: triangle-shaped pizza dough stuffed à la minute with fillings drawn from the tradition of Rome’s cucina povera. The fillings rotate regularly, but you might find eggplant parmigiana, burrata, and anchovies, tripe, or meatballs in tomato sauce.

Ultimo nato tra gli street food, ma che conta tantissimi appassionati, è il trapizzino, invenzione recente di Stefano Callegari, un nome noto nel panorama gastronomico romano e non solo. Famoso per la sua pizza tonda, le sue capacità imprenditoriali, i suoi locali, i progetti innovativi in Italia e all’estero, ma prima ancora per una delle creazioni più golose e intelligenti degli ultimi anni. Un cibo da strada sui generis che ha raccolto fin da subito l’entusiasmo dei buongustai di tutta Italia, e che è entrato ormai di diritto a far parte degli assaggi irrinunciabili durante una vacanza nella Città Eterna.

A short walk from the market, Stefano Callegari’s Trapizzino sells triangular potions of pizza bianca (far thicker and with a way fluffier crumb than Roscioli’s or Bonci’s versions) stuffed with savory dishes like pollo alla cacciatora, doppio panna, and polpette. Trapizzini, so-called because they are made from pizza dough yet resemble the tri-cornered tramezzino sandwich, were invented by Callegari in 2009 and they deliver pure southern Italian flavors in economical, portable form. They are toasted before filling, creating a crispy exterior to contain the fillings’ sauces and juices.

This gentle giant with a penchant for pizza is the mastermind behind a number of Rome’s best pies, and the inventor of the Trapizzino – a triangle of fluffy pizza dough slit open and stuffed with homestyle cucina romana dishes. With two city-wide locations, it’s now possible to enjoy Trapizzino’s signature pockets filled with chicken cacciatore, eggplant parmesan, oxtail, octopus, burrata cheese and anchovies as well as other ingredients following the seasons and the whims of the chef. The two venues are on opposite sides of the city so everyone benefits.

If you are looking for where to eat in Trastevere, the local favorite Trapizzino should absolutely be at the top of your list. A trapizzino is something between a sandwich and a pizza, it’s a bready cone that is stuffed with the filling of your choice, my absolute two favorite ones being the flavorful chicken cacciatore and the melts-in-your-mouth polpetta al sugo. Trapizzino in Trastevere is a great place to stop for a quick and affordable lunch, and with some outdoor seating area, there’s no need to eat and walk.

For a solid, non-social media viral Roman paninoteca experience that won't have you queuing around the block, Parla recommends Trapizzino; Stefano Callegari's barrier-smashing culinary mash up of pizza and a tramezzino (triangular bar sandwich). "There are multiple locations," says Parla. "But there's one in Trastevere that has table service and also the most insane Lazio wine list. No one is on point like they are… And you can go there and have [amazing] wine and then your sandwich is a pizza pita for five bucks.

The trapizzino was invented in 2009 by Rome’s beloved experimental pizza maker Stefano Callegari. This creative baker made thick, triangular wedges of pizza, sliced them open, and filled them with Roman classics like meatballs, tongue with green sauce, and chicken cacciatore. The clever street food, which married Rome’s love of pizza with its love of savory dishes, gained a massive following and there are now seven Trapizzino shops across town, with others in Milan, Florence, and NYC.

Invented by Stefano Callegari in the early 2000s, the trapizzino is a modern twist on traditional pizza. This rectangular pizza pocket is stuffed with gourmet fillings, creating a delicious fusion of classic and contemporary flavors and traditions. More Pizza Options: For a quick snack, pizza fritta (fried pizza) is made by folding a thin layer of dough around a variety of fillings such as mozzarella and vegetables or salami, then frying it until puffed and perfectly crisp.

The brainchild of Roman pizza chef Stefano Callegari, Trapizzino in Testaccio is a street food joint with a unique product, the trapizzino, an artfully crafted pocket of pizza dough stuffed with the kinds of sauces you’d usually find on a plate of pasta. Try hunters’ chicken – poultry stewed with fresh vegetables – or slices of eggplant in a rich tomato sauce. This fast-food venue is complete with a fridge full of craft beers, take your time here and get relaxed.

A cross between a tramezzino (an Italian sandwich served on white bread) and pizza, the trapizzino and consists of a triangle of soft, freshly baked bread that can be stuffed with various fillings, including meatballs, chicken alla cacciatora, and braised beef. My very favorite here is the parmigiana, or eggplant cooked with basil, tomato, and cheese. In addition to trapizzini, Trapizzino also offers fantastic suppli' (a fried rice ball) in various flavors.

The original Trapizzino is in Testaccio, and there are now locations in the Mercato Centrale and Ponte Milvio. But its best iteration is in Trastevere, right on happening Piazza Trilussa. Trapizzino serves its namesake sandwich: a triangle of crisp pizza bread that’s squeezed open and stuffed with a variety of fillings—meatballs, eggplant parmigiana, Roman-style oxtails and even tender veal tongue in salsa verde (trust us, you won’t be disappointed).

Originated in Rome, this triangular-shaped street food is like a cross between a pizza and a sandwich, stuffed with mouth-watering ingredients and a home-made source. All the Trapizzino stores have five classics available at every outlet – chicken cacciatore, meatball with sauce, eggplant parmigiana, double burrata stracciatella and Cantabrian anchovies, and tongue in salsa verde. Often, each store will also add a few special flavours each day.

Part sandwich, part pizza, the hybrid street-food phenomenon trapizzino was invented by Stefano Callegari in 2008. The word is a portmanteau of tramezzino - an Italian triangular-shaped sandwich - and pizza, and is exactly what it sounds like - a triangular pocket of pizza bread stuffed with an array of delicious fillings. From its local origins, trapizzino has become well known across Italy and beyond, even opening an outlet in New York.

If you’re searching for a perfect quick lunch, or snack for the road while roaming the streets of Rome, look no further than popular street food trapizzino. Invented by local pizza maker Stefano Callegari in 2009, this portable pizza-sandwich hybrid has rapidly become a fast-food icon in Rome. A trapizzino is essentially a triangular-shaped pocket made of fluffy white pizza and filled with a filling, usually meat or vegetable.

Created by award winning Roman pizzamaker Stefano Calegari it is a cross between a sandwich and a pizza - a pizza pocket if you like. Located also in Testaccio, the Ponte Milvio branch is the latest installment to the brand. These delicious pizza pockets are filled with all sorts of goodness from quinto quarto (the roman slang for offal), to chicken cacciatore and traditional meat balls in a rich tomato sauce.

Trapizzino (Via Giovanni Branca, 88 – Testaccio; or Piazzale Ponte Milvio, 13): my favorite stop in my neighborhood of Testaccio, trappizzino is a pizza sandwich that dreams are made of. A corner of crispy pizza bianca is sliced pita style and then filled to the point of overflow with your choice of daily specials. You can never go wrong with the meatball or the €3.50 price tag.

Trapizzino is the recent addition to street food in Rome, created in 2008 by pizza chef Stefano Callegari. In addition to three outlets in Rome (Testaccio, Trastevere, Termini station), you can also find this Roman street food in Milan, Naples, Turin and New York. The concept is simple; you take some pizza dough in a triangular pocket and add gourmet ingredients.

Trapizzino | Trastevere is a restaurant that serves a unique blend of pizza and sandwich called "trapizzino". It offers a variety of fillings, including tongue with salsa verde, and has a great selection of wines. The restaurant is also known for its excellent wine selection, and customers often enjoy sipping cesanese wine while munching on their trapizzino.

Trapizzino is a pocket of fluffy pizza dough filled with a variety of ingredients, including polpette al sugo (meatballs in tomato sauce) or vegetables such as eggplants or zucchini flowers. It was invented in 2009 by Stefano Callegary, a local pizza maker. The best place to eat it is Testaccio, where Trapizzino—the place that invented it—is located.

Trapizzino believes that food is culture and that we are what we eat. Created in the heart of Rome, their dishes are an innovative way to appreciate the taste of tradition. Our favorite pizza flavor was the Pollo alla Cacciatora, but Quigley recommends also adding a Parmigiana to the order, and sneaking a bite of meatball under the table.

Trapizzino is a street food that has just become popular in the last decade or two. Imagine a triangle-shaped pocket of pizza dough, easy to hold with one hand, filled with all sorts of delicious fillings one might normally find on a pizza. You can find this amazing treat at Trapizzino, as well as the delicious suppli and other snacks.

For starters, Trapizzino (view on map) is my first recommendation, just because it’s fun. Slide up to the window outside and order yourself some delicious pizza pockets stuffed with laundry list of Italian ingredients that you’ll need to translate. It’s like because, with a bit of a twist that I think the locals approve.

Street Food is trendy all over the world and Trapizzino is what Italians call their most beloved street food. Of course, some kind of pizza has to be involved in the Italian version of street food. Trapizzino is a play on words that comes from the union of the two words tramezzino, the Italian sandwich, and pizza.

Trapizzino – This location in Testaccio was one of the first stand-alone outposts in Rome. The famous street food Romano was invented by pizza maker Stefano Callegari in 2008 and since then has expanded to 13 locations – even making its way to the U.S. But Trapizzino is still as authentic and delicious as ever.

A modern Roman street food invention, Trapizzino features triangular pizza pockets filled with hearty classics like oxtail stew or chicken cacciatore. It feels a little bit like a Napolitano fried pizza and an empanada in one. I think it’s the perfect blend of sandwich portability and traditional Roman flavors.

When in doubt, go for both, or rather the Trapizzino, a snack that is half tramezzino (sandwich in Italian), half pizza. The base is a pizza bianca that can be filled with various traditional preparations, such as pollo alla cacciatora (chicken), polpette al sugo (meatball), and tongue in salsa verde.

Trapizzino is a street food institution in Rome, offering the most amazing focaccia sandwiches. With several locations across the Italian capital, you’ve got plenty of opportunities to check them out. Costing just €5, the classic sandwich flavours include meatball sugo or creamy shredded chicken.

Next stop was to try some suppli, an Italian snack made of fried Arborio rice balls, cooked in tomato sauce, cheese and beef. Obviously they had a vegetarian alternative for me – a little cup of some of the best eggplant parmesan I’ve ever tried!. I don’t even like eggplant but this was so good!

Trapizzino was created by Stefano Callegari in 2008 and is an invention that connects famous old recipes with the modern format. Stefano mixed the triangular shape of the typical tramezzino with pizza Bianca. Additionally, the recipes for the trapizzini were created after extensive research.

Trapizzino invented the beloved “pizza pocket” in Rome, and alongside other popular Rome neighborhoods, you can enjoy their delicious food in Trastevere. Each Trapizzino is filled with melt in your mouth meat & sauce concoctions that are seriously TDF. Can’t decide which one to try?

This lunchtime treat features a piece of triangle-shaped pizza dough, sliced open and stuffed with classic Italian fillings like meatballs, Roman-style artichokes, and even oxtail stew. Wrapped in cardboard or paper cone, trapizzino is the perfect-sized bite for eating on the go.

For something a little different than your traditional panino in Rome (and something hot for a change), check out the internationally famous Trapizzino panini. Bready triangles are filled with all sorts of mouth-watering sauces and fillings. We dare you to eat just one.

Trapizzino is one of the most famous Roman dishes, and when you’re wondering what to eat in Rome on a night out in Trastevere, you’ll be happy that this Roman food exists. What time to eat dinner in Rome?. The timelines are blurred with that snack slash dinner delish.

Despite not being 100% pizza, Trapizzino deserve to be mentioned in any best pizza in Rome blog. The concept of the innovative Roman street food, was created in 2009 by pizza chef Stefano Callegari. “Trapizzino” is a play on the words pizza and Tramezzino.

Finally, I'll end the evening at Trapizzino (Testaccio or Trastevere), whose pizza pockets are stuffed with delicious Roman-inspired condiments like lingua in salsa verde (veal tongue in green sauce) and picchiapò (braised beef in a tomato-onion sauce).

Edit: Didn't consider pizza, but all in the Trastevere...Ai Marmi; Dar Poeta, da Ivo, then for slices by the kilo, maybe the best in town is la Renella Forno Antica, and for a modern take, try a Trapizzino, nearby and at several other locations.

In Rome, thanks to the brilliant idea of ​​the pizza chef Stefano Callegari, we have Trapizzino. Play on words between Tramezzino and Pizza, is in fact the crispy Roman pizza corner, filled with the most traditional dishes of Italian cuisine.

A panini that's not quite like the others mentioned on this list. Go to Trapizzino along Via Giovanni Branca (it’s quite easy to get to via public transport!). Their paninis are truly unique in that they serve them via a vertical triangle.

Trapizzino takes traditional Roman dishes and stuffs them into a pocket of pizza dough. It’s fast, it’s cheap, and it’s ridiculously delicious. Perfect for when you’re on the go but don’t want to compromise on taste.

A local favorite, Trapizzino specializes in deliciously stuffed pockets of pizza dough filled with classic Italian flavors like chicken cacciatore. Casual, fun, and perfect for a quick snack. Giolitti in Rome, Italy

Trapizzino gets its namesake from an inventive Italian street food made by filling a pocket of pizza dough with savory pizza fillings. Trapizzino is a casual eatery and a staple on Rome's culinary scene.

Jetzt lass uns über den wahren Helden der römischen Streetfood-Szene sprechen – das überwältigende Trapizzino. Mach dich darauf gefasst, dass du umgehauen wirst. Was genau ist ein Trapizzino, fragst du?.

The famous Trapizzino is one of the best street food in Rome Italy. It is a white triangle-shaped pizza pocket closed on the sides. It is made with the same dough as pizza and stuffed with Roman recipes.

Only wines from Lazio are served here, with two pages of the region’s top red, Cesanese, and a dedicated early-December festival. Come for a drink and a hearty bite – think pizza slabs with meatballs.

For what to eat in Rome that you can’t get anywhere else, try a trapizzino!. This is Roman street food at its finest. A local pizzaiolo invented it in 2008 and his creation has taken off.

Trapizzino is a chain that you can find also in Milan and New York. Imagine a sandwich with a filling. But instead of finding cold cuts, here you find traditional dishes.

The first trapizzino store opened in Rome in 2008, and in just 10 years, the creators managed to export it all over Italy and even to New York.