Time Out says
This pizza joint focuses almost solely on triangular pockets of pizza dough stuffed with traditional Italian recipes.
Pizza maker Stefano Callegari took Rome by storm in 2009 when he invented the trapizzino from his tiny pizza joint in Testaccio. Almost a decade and a major refit later, the expanded shop now focuses almost solely on these triangular pockets of pizza dough stuffed with classic recipes ranging from oxtail stew to cuttlefish and peas, and several more offshoots of the Trapizzino brand have popped up throughout the city. Also on offer are a range of supplì (deep-fried rice balls) and a selection of Italian craft beers.
Via Giovanni Branca, 88
00153 Roma RM
|Transport:||Tram 3 or Tram 8|
|Price:||Two courses plus wine under €20|
|Opening hours:||Open Sep-Jul noon-1am Tue-Sun; Aug 6pm-1am Tue- Sun. Closed 1 week Aug.|