LocationVia Giovanni Branca 88
Stefano Callegari’s Trapizzino sells triangular portions of pizza bianca (far thicker and with a much fluffier crumb than Roscioli’s or Bonci’s versions) stuffed with savory dishes like pollo alla cacciatora, doppio panna, and polpetta al sugo. These trapizzini, so-called because they are made from pizza dough yet resemble the tri-cornered tramezzino sandwich, were invented by Callegari in 2008 to deliver southern Italian flavors in an economical, portable form. They are toasted before filling, creating a crispy exterior to contain the fillings’ sauces and juices. Pro tip: Tonda, Callegari’s Neapolitan-style pizzeria also serves trapizzini.