Created by acclaimed Rome-based pizzaiolo Stefano Callegari in 2008, it didn't take long for the street food sensation to take Italy by storm.
Trapizzino’s pizza bianca is made from scratch daily, using an eleven-generation old Italian sourdough starter yeast, a live culture that’s fed every day; and a secret blend of stone- milled flour.
Signature fillings include Pollo alla Cacciatora (Chicken Cacciatore); Polpetta al Sugo (Meatball with sauce), Parmigiana di Melanzane (Eggplant Parmigiana); Doppia Panna (Burrata and anchovies); Coda alla Vaccinara (Roman-style oxtail); Lingua in salsa verde (Beef tongue in green sauce); plus a rotating selection of other Roman specialties.
Trapizzino’s Lower East Side location features an all-Italian, natural wine list. We seek wines with character and balance from winemakers we admire. The list includes some of the best biodynamic wineries in Italy, and large format bottles by the glass. We support the new generation Roman wine scene with a emphasis on producers from Lazio, Umbria, Abruzzo. But there is just too much good vino from other parts of Italy for us to ignore.