Trapizzino

What’s the vibe?

Pizza maker Stefano Callegari took Rome by storm in 2009 when he invented the trapizzino from his tiny pizza joint in Testaccio. Almost a decade and a major refit later, the expanded shop now focuses almost solely on these triangular pockets of pizza dough, stuffed with classic recipes – and many more offshoots of the Trapizzino brand have since popped up throughout the city. 

What should I order?

Trapizzino fillings include oxtail stew, cuttlefish and peas, pork tongue in green sauce, aubergine parmigiana, meatballs in tomato sauce and more. Also on offer are a range of supplì (deep-fried rice balls) and a selection of Italian craft beers. 

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