Rome’s wildly popular street food has a name that sounds made up. That’s because it is. Trapizzino combines the word “pizza” and “tramezzino” (a triangular sandwich). It’s essentially a triangle of pizza dough-like flatbread called pizza Bianca that’s stuffed with any number of saucy toppings. Inside-out pizza if you will.
It’s not a calzone though. Calzone dough is baked at the same time as the filling, making for gooey unstructured results (imagine trying to walk and chew one at the same time). The Trapezzino is all about grab-and-go portability—its bread is pre-baked, toasted, stuffed with your requested filling, and wrapped in paper for neat eating.
The great news: soon you won’t have to travel all the way to Rome to get one. An outpost will open on the Lower East Side of New York City this February. Started by two restaurateurs who became hooked during their travels, Trapizzino USA will serve traditional Roman fillings, like braised oxtail and eggplant parmigiana, plus some more American-inspired vegetarian flavors, like pumpkin. Each Trapizzino will cost less than $10, in keeping with its history as cheap street food.
If you don’t live in New York, don’t despair. It’s pretty darn easy to make a Trapizzino at home. Start with a fresh square of focaccia. Or, if you want to get fancy, press store-bought pizza dough into a square and bake it. Cut the square into two triangles, carefully slice a pocket into each, and toast. Then stuff each one with your favorite pizza toppings. May we recommend mozzarella and Slow Cooker Bolognese, or Chunky Marinara plus fresh ricotta?