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Radio Mercato Centrale


Il Trapizzino di Stefano Callegari

Stefano Callegari

Il trapizzino

Tasty, crunchy on the outside, soft on the inside: it’s the Trapizzino by Stefano Callegari. From Testaccio, a district famous for its Capitoline cuisine.
A corner of white pizza, filled with tasty things that can win over anyone: it’s the Trapizzino®. Born out of Stefano Callegari’s love for pizza and traditional Roman cooking, the idea has achieved extraordinary success in Italy and abroad. Trapizzino was inspired by one of Stefano Callegari’s life goals: to introduce younger generations to the cuisine of the past, not fast food, but dishes that take time and technique, that “take as long as they take” and foster love for the selection of ingredients. Trapizzino is a soft dough made with sourdough and stone-ground flour that is transformed into an irresistible white pizza cone, delicious and easy to digest. The fillings are taken from Roman tradition, from tripe to tongue in salsa verde, from coratella (a meat stew) with artichokes and onions to the timeless oxtail stew. Trapizzino is served hot and there are more than 30 flavouflavourrs to choose from daily. Love the classics? Try a Trapizzino with chicken “alla cacciatora”, eggplant “alla parmigiana” or meatballs with tomato sauce!

find out more...

A corner of white pizza, filled with tasty things that can win over anyone: it’s the Trapizzino®. Born out of Stefano Callegari’s love for pizza and traditional Roman cooking, the idea has achieved extraordinary success in Italy and abroad. Trapizzino was inspired by one of Stefano Callegari’s life goals: to introduce younger generations to the cuisine of the past, not fast food, but dishes that take time and technique, that “take as long as they take” and foster love for the selection of ingredients. Trapizzino is a soft dough made with sourdough and stone-ground flour that is transformed into an irresistible white pizza cone, delicious and easy to digest. The fillings are taken from Roman tradition, from tripe to tongue in salsa verde, from coratella (a meat stew) with artichokes and onions to the timeless oxtail stew. Trapizzino is served hot and there are more than 30 flavouflavourrs to choose from daily. Love the classics? Try a Trapizzino with chicken “alla cacciatora”, eggplant “alla parmigiana” or meatballs with tomato sauce!

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