Trapizzino is the Roman street food loved throughout Italy and in the world, with premises in Rome, Milan, Florence and New York. Trapizzino was invented 10 years ago by Stefano Callegari, professional pizza maker. It is a white triangle-shaped pizza pocket closed on the sides and made with the same dough of soft wheat flour and yeast, stuffed with condiments of the Roman gastronomy and other cuisines, also international. Ranging from tongue in green sauce to braised oxtail, from meatballs in their sauce to zighinì (spicy met stew), from picchiapò to pork belly Roman style and much more.
Trapizzino is the Roman street food loved throughout Italy and in the world, with premises in Rome, Milan, Florence and New York. Trapizzino was invented 10 years ago by Stefano Callegari, professional pizza maker.
Every day in the Trapizzino premises you will find our Supplì, a great classic of Roman cuisine: a lengthened ball where the seasoned rice is first left to cool and then rolled, generally stuffed, dipped in egg and in grated bread and then fried in very hot oil. We prepare Supplì in their best interpretation: the classic Supplì “al telefono”, thanks to the stretched mozzarella cheese, Supplì with tortellino (if you close your eyes it really seems a Tortellino in broth), Supplì alla romana with chicken giblets..
Every day in the Trapizzino premises you will find our Supplì, a great classic of Roman cuisine: a lengthened ball where the seasoned rice is first left to cool and then rolled, generally stuffed, dipped in egg and in grated bread and then fried in very hot oil.
Trapizzino is also a winery.
In Rome Trastevere, with a wide selection of wines from Lazio.
In Milan with a wine list dedicated to Lazio and Lombardy.
Trapizzino is the Street Food that has been present in many events in collaboration with friends and producers: Birra del Borgo, Uberti, Arcari & Danesi, Biosagra for Kids.
Because Trapizzino is born to be around people.
Available in Testaccio, Ponte Milvio, Trilussa and Ladispoli.