"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
