Trapizzino | Testaccio

How to Visit Rome Like a Local

"This pizzeria deserves a special mention for its reinterpretation of the whole pizza al taglio concept. Its "trapizzino" is a triangle of pizza dough, which is then stuffed with delicious fillings such as chicken alla cacciatora and aubergine parmigiana." - The MICHELIN Guide

Trapizzino Review - Trastevere - Rome - The Infatuation

"Trapizzino started out in a cramped space in Testaccio, but now has five more locations in Rome, a few in Milan, and even one in New York City. The Trastevere spot is the one you should visit, though, as it has plenty of seating and an interesting Lazio-centric wine list. Try the vinegar-laced chicken cacciatore, the slow-cooked beef with tomatoes and onions, or the creamy burrata topped with salty anchovies. One trappizzino makes a good snack, but order a few along with some suppli and a cold beer and you have a nice casual lunch or dinner." - Gillian McGuire

The 20 Best Pizzerias in Rome

"Stefano Callegari invented the trapizzino at his pizza al taglio joint in Testaccio more than a decade ago. The triangular pizza pocket, filled with savory Roman secondi, proved so successful that he ultimately shuttered the pizzeria to open a dedicated Trapizzino shop in its place. There are now locations across Rome and the world. The name trapizzino is a play on words, joining tramezzino (a triangular white bread sandwich with the crusts removed) and pizza (the dough for the snack is naturally fermented pizza dough). Fillings range from central Italian classics like pollo alla cacciatora (vinegar-spiked dark meat chicken braised with herbs and garlic) to Roman staples such as picchiapò (beef simmered in a mildly spicy tomato sauce). The neighboring annex, seemingly open based on the staff’s whims, stocks a nice selection of wines from Lazio." - Katie Parla

"You can try some of Rome’s best street food at Trapizzino, named for its heralded crispy pizza pockets filled with uniquely Roman flavors like pollo alla cacciatora (spicy chicken), picchiapò (stewed beef), and trippa alla romana (tripe), as well as some newer additions like zighinì (a spicy Eritrean stew). Trapizzino is a two-room shop: alab where you can pick and choose fillings (and grab takeout), and a second room that serves both as a dining area and a gourmet delicatessen with artisanal beer, canned tomatoes, and tins of anchovies."

Trapizzini (especially doppia panna, chicken cacciatore and meatball) at Trapizzino are modern classics.