Trapizzino is a modern Roman street food innovation that brilliantly combines the crispy texture of pizza bianca (white pizza) with the rich flavors of traditional Italian cuisine. Created in 2008 by Stefano Callegari in Rome, this unique pocket sandwich has revolutionized Italian street food.

The name "Trapizzino" is a clever fusion of "tramezzino" (Italian sandwich) and "pizza," reflecting its hybrid nature. What started as a creative experiment in Rome's Testaccio neighborhood has now become a beloved street food phenomenon across Italy and beyond.

The preparation begins with pizza dough that's shaped into a triangular pocket and baked until it achieves a perfectly crispy exterior while maintaining a soft, chewy interior. The pocket is then carefully cut and filled with traditional Italian dishes like braised oxtail, chicken cacciatore, or eggplant parmigiana.

While traditional fillings are rooted in Roman cuisine, modern variations have emerged to include creative combinations like meatballs in tomato sauce, trippa alla romana (Roman-style tripe), or vegetarian options with seasonal vegetables and cheeses. The versatility of Trapizzino allows for endless possibilities while maintaining its characteristic crispy-meets-tender texture.

In Rome, Trapizzino is typically enjoyed as street food, perfect for a quick lunch or a satisfying snack during an evening passeggiata (traditional evening stroll). It's often served warm, allowing the flavors of the filling to meld with the crusty bread pocket.

While Trapizzino can be a healthier alternative to traditional fried street foods, portion size should be considered as the bread pocket can be quite filling. The nutritional content varies greatly depending on the filling chosen - some traditional fillings like oxtail or meatballs can be higher in calories and fat, while vegetable-based options offer lighter alternatives. Those with gluten sensitivities should note that the pizza dough contains wheat flour.