The Best Pizza in Rome

"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. Order a suppli' (rice croquette) to start and eat it while your trapizzino is being prepared." - Maresa Manara, Katie Parla