Dish
Trapizzino
Trapizzino is made with pizza dough that is shaped into a cone and filled with various savory fillings such as chicken cacciatore, meatballs, and eggplant parmesan. The dough is baked until crispy on the outside and soft on the inside. The dish is typically served hot and is a popular street food in Rome.
Origins and history
Trapizzino was invented in 2008 by Stefano Callegari, a Roman pizza maker. The name "Trapizzino" is a combination of the words "tramezzino" (a type of sandwich) and "pizza".
Dietary considerations
Trapizzino can be made vegetarian or vegan by using plant-based fillings. It is not suitable for those with gluten intolerance or celiac disease.
Variations
There are many variations of trapizzino fillings, including seafood, sausage and peppers, and carbonara.
Presentation and garnishing
Trapizzino is typically served in a paper cone with the filling visible at the top. It can be garnished with fresh herbs or grated cheese.
Tips & Tricks
To prevent the filling from leaking out, make sure to seal the edges of the dough tightly before baking.
Side-dishes
Trapizzino can be served with a side salad or roasted vegetables.
Drink pairings
Trapizzino pairs well with a light red wine such as Chianti or a cold beer.
Delicious Trapizzino recipes
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