Just when you think there’s nothing new to be had in the way of Italian food you meet the trapizzino. We had planned on trying this creation last year, but never got around to it. This time I had it on our “must eat” list and we only made two mistakes-going on our last evening in town and only ordering two trapizzini.
The first Trapizzino location to open was in northern Rome and the second in Testaccio, the neighborhood where we stayed. Now there are a variety of shops around Rome and other parts of Italy, as well as one in NYC.
The concept behind this is pizza meets tramazzino (a triangular shaped sandwich you find all over Italy). Unlike a calzone where the stuffing is baked inside the dough, the trapizzino’s dough is baked separately, sliced open and stuffed with the filling of your choice. It’s sort of the Italian version of a pita. There are about seven or eight fillings available and you can see them in containers on the counter. There are the very traditional Roman dishes such as tripe in tomato sauce or braised oxtail, chicken and peppers, eggplant parmesan and my favorite-polpette al sugo-meatballs in tomato sauce.
The only other thing on the menu are suppli and I mistakenly didn’t order one. I love the way the food is served-check out the metal stand where these triangular delights are placed. The dough is not at all heavy and there’s plenty of stuffing. Yes, I did have the meatball served in a good amount of sauce. These aren’t very big and next time I would probably order more than one. Had we had another day in Rome I’m sure we would have eaten there again!
Should you be In Florence there’s a location in the Mercato Centrale.
Testaccio: Via Giovanni Branca, 88
Ponte Milvio: Piazzale Ponte Milvio, 13