In 2009 Stefano Callegari stood in his pizzeria in Testaccio with a problem. He wanted to make Roman classics — Oxtail, Chicken Cacciatore, Tripe in tomato sauce — portable. He took pizza dough, baked it into a triangle, and cut one side open. The Trapizzino was born.
The Fillings
Polpetta al Sugo — one big meatball in thick tomato sauce. The most ordered. The sauce runs out the sides, the paper cone catches it. Pollo alla Cacciatora — chicken braised with tomatoes, olives, rosemary. Coda alla Vaccinara — oxtail in tomato sauce. The most Roman experience.
Locations & Prices
Trastevere: Piazza Trilussa 46 · Testaccio (original): Via Giovanni Branca 88 · Daily ~12:00–15:00 & 19:00–24:00 · One Trapizzino: €4.50–5
More streetfood: → Supplì Roma · → Bonci Pizzarium