Trapizzino
Triangular pocket of pizza bianca (white pizza dough) stuffed with traditional Roman dishes; invented 2008, now iconic.
The Trapizzino
Trapizzino con Trippa alla Romana
Roman-style tripe stewed in tomato with mint and a heavy fall of pecorino, then spooned into a baked pizza-bianca pocket. The Saturday fifth-quarter dish made one-handed.
Trapizzino con Polpette al Sugo
Soft Roman meatballs in tomato sugo, spooned into a baked pizza-bianca pocket. The gateway trapizzino, where a high bread-to-meat meatball meets a sauce reduced tight enough to cling.
Trapizzino con Pollo alla Cacciatora
Hunter's-style chicken, stewed soft in tomato and white wine then pulled clean off the bone and reduced tight, packed into a baked pizza-bianca pocket: a Roman Sunday braise made walkable.
Trapizzino con Lingua in Salsa Verde
A poached beef tongue, soft to the point of buttery, turned through a loud parsley-caper-anchovy salsa verde and spooned into a pizza-bianca pocket: a Roman second course you can hold in one hand.
Trapizzino alla Picchiapò
A frugal Roman stew of broth-boiled beef rebuilt with onion and tomato, spooned into a pizza-bianca pocket: the plainest filling, and the one that leans hardest on the bread.
Trapizzino alla Parmigiana
Eggplant parmigiana rebuilt drier so it sets into a spoonable block, scooped into a baked pizza-bianca pouch. The single all-vegetable filling on the Roman trapizzino counter.
Trapizzino alla Coda alla Vaccinara
Roman butcher's oxtail braised until it slides off the bone, finished with cocoa, pine nuts, and raisins, then scooped into a pizza-bianca pocket. The fifth quarter made walkable.