Don't miss the "Trapizzino"!
The Trapizzino, a creation of Stefano Callegari, founder of the 00100 Pizza, is a triangular pocket of pizza dough filled with a splendid array of classic Roman recipes such as coda alla vaccinara (oxtail stew), Roman tripe, lesso alla picchiapò(beef), pollo alla cacciatora (chicken), parmigiana (eggplants with cheese in red sauce), padellaccia di maiale (pork), and polpette al sugo (meatballs in tomato sauce).
His idea was to combine typical Roman street food, like pizza by the slice, with the flavors of more traditional cuisine. We can define the trapizzino as a “scarpetta d’asporto”, something you can mop up sauce with, but a take-away version that attracts the younger generation and introduce them to the old traditional flavors of Rome.
If you don’t know what does “scarpetta” mean read that: the expression in Italian is “fare la scarpetta” , literally “make the little shoe,” and it refers to the small piece of bread used to mop up the last of the sauce on your plate. It is considered a ritual vastly popular all over Italy that you should not avoid if the sauce is excellent.
They usually just cost €2to €4 each (for a small or large trapizzino)
The name is a play on words, combining tramezzino (the typical italian 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.
The fisrt place that Roma Trip Tips suggests you to go to taste that delicacy is in Via Giovanni Branca, 88 (+39 06 4341 9624) in Testaccio neighborhood , and you won’t miss it because the place has a big sign outside "Trapizzino".
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.” Your choice if take that literally or not!
If you are close to the Vatican and you don’t have the plan or the time to arrive in Testaccio you can taste that amazing street food in the restaurant called “Il Sorpasso”, located in Via Properzio31/33, where you can order it even to take away.
Due to its success, 00100 now has a few locations throughout Italy, and it is opening in other locations abroad too, such as in Japan.
RECAP: make us a favour, don't leave Rome without tasting the "Pollo alla cacciatora" Trapizzino.
