Trapizzino Testaccio: Street Food Takes Up Residence


Trapizzino (no, that’s not a typo!) is the brainchild of Stefano Callegari, founder of the 00100 Pizza. It was his idea is to combine typical Roman street food, like pizza by the slice, with the flavors of more traditional cuisine. The splendid array of fillings includes coda alla vaccinara (oxtail), lesso alla picchiapò (beef), pollo alla cacciatora (chicken), parmigiana, padellaccia di maiale (pork), and polpette al sugo (meatballs in tomato sauce). Trapizzino offers a convenient take-away that the chef hopes will attract the younger generation and introduce them to new flavors from Rome and beyond.

The name is a play on words, combining tramezzino (sandwich) with pizza. The Trapizzino motto is: “Modern shape, traditional food,” and that sums it up nicely. Unlike a calzone pizza or a panzerotto, the dough of the Trapizzino is cooked separately and then stuffed with the customer’s chosen filling. And it is the filling, rooted in tradition and transformed into a quick take-away, that has turned the dish into such a runaway success.

You’re taking a break for lunch and have a sudden desire to sink your teeth into something tasty, so you’re not going to settle for a boring sandwich. You’re looking for something different, and the Trapizzino is an excellent alternative. It offers an something original, and draws inspiration from the classic Roman white pizza. But you’ll immediately notice a difference, as it is triangular, just like the typical Italian sandwich or tramezzino. This makes it easy to carry and reduces the risk of losing any of your delicious fillings, which is exactly what you need when it comes to eating street food on the move.

As you step off the street, the first thing you notice is the enticing pizza aroma. The kitchen is open so you can look in and see what’s going on. You spot a battery of pans kept warm by the steam that constantly surges around like a fog. The pans remind you of classic ice cream drums, but these are hot, not cold. The pans and the steam keep the dishes at the optimum temperature. Along with the classic Roman fillings, you can try fillings from other regions, especially from the south—the anchovies and burrata come highly recommended. You can even find some African influences, including zighinì, a spicy Eritrean stew (playfully dubbed trabissino here), all served in Trapizzino guise!

Before leaving, your eyes pass for a second over the wall above the kitchen and spot a quote from Steve Jobs: “Stay hungry, stay foolish.”

You decide to take that literally!


88 Via Giovanni Branca Roma Lazio 00153

+39 06 4341 9624

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