trapizzinoIn 2008 pizzaiolo Stefano Callegari launched, in his new restaurant, what was to become an essential street food for Romans. Trapizzino – the meeting point between a tramezzino (sandwich) and a pizza – is a handheld triangular pocket of pizza dough filled with a choice of traditional Roman recipes.

This month Luca Vincenzini, a former TV producer who grew up in Rome, and restaurant owner, Nick Hatsatouris, will take the trapizzino to the Lower Eas Side of New York with the opening of their restaurant, Trapizzino, in 144 Orchard St.

For Callegari, who is partnering with Vincenzini and Hatsatouris, the quality of the dough is always essential, but the filling is non the less important. It will be possible to chose from a wide range of Roman classics like braised oxtail, chicken cacciatora, eggplant parmigiana, braised pork, tongue in salsa verde, pumpkin and, eventually, other new fillings especially created for New York diners. All of these for less than $10, because the philosophy behind trapizzini is to make it affordable for a wider audience to enjoy authentic Roman food. Even in Rome this kind of traditional dishes served in a proper restaurant is quite expensive. So, unless you have a welcoming Roman grandmother cooking for you, trapizzini are your best low-cost option.

In addition to trapizzini, Vincenzini and Hatsatouris’ restaurant will offer other authentic delicacies such as, supplì — fried rice balls with fillings like pork cheek and tomato sauce, beef bolognese sauce, and mozzarella.

Paolo Del Panta 

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