Stefano Callegari was running a slice shop in Testaccio called 00100 when he started putting trattoria sauces inside a triangular pocket of slowly leavened pizza dough. That was 2009, the shape now has four doors in Rome, and Daria Reina orders trapizzini in when she hosts a dinner party. Callegari's own trattoria, Romanè, is behind the Vatican and serves no pizza pockets at all.
The trapizzino.
product · Testaccio, where it started, and three more counters since
What it is
A triangle of pizza dough, split open, with a trattoria dish spooned inside it. Katie Parla's definition on Eater's map is the compact one: "a combination of the popular triangular tramezzino sandwich with long, slowly leavened pizza dough, invented by pizzaiolo Stefano Callegari in 2009"; she sells paid walking tours in Rome. 1 What goes in is not sandwich food. It is what a Roman kitchen would put on a plate, and Parla's own order is the chicken cacciatora. 4
Who does it
Callegari's other room argues with his own invention. Romanè is his trattoria on via Cipro behind the Vatican, and The Infatuation notes what is missing from it: "The menu skips pizza pockets entirely, focusing instead on Roman classics like ultra-creamy carbonara topped with expertly crispy strips of guanciale, as well as pollo alla cacciatora." 7 Time Out introduces that room by naming him: "Founded by Stefano Callegari (the mastermind behind Trapizzino, #14) Romanè is a modern trattoria that puts a fresh spin on classic Roman cuisine." 5
On the list
best version at
TrapizzinoThis is the Testaccio counter the shape was invented behind, and it traded as 00100 first.
“Born as a pizza-by-the-slice shop under the name 00100, it is here that Stefano Callegari began the experiments that would lead to the creation of the famous speciality the sign is now given over to: triangles of pizza filled with succulent dishes, a few supplì and a small choice of things to drink.”
Gambero Rosso, the Testaccio guide, 22 March 2025 [6]
best version at
RomanèCallegari's own trattoria, and the menu skips the pocket entirely for carbonara and pollo alla cacciatora.
“The menu skips pizza pockets entirely, focusing instead on Roman classics like ultra-creamy carbonara topped with expertly crispy strips of guanciale, as well as pollo alla cacciatora.”
The Infatuation, The 24 Best Restaurants In Rome, Annie Replogle [7]
Where to get it
Trapizzino on via Giovanni Branca in Testaccio is the original counter and it has no table. Daria Reina, who co-founded the Chez Dede boutique, gives the only ordering advice worth having: "try at least three different fillings to really get what all the hype is about". 3 She also treats it as a delivery: "When I host dinner parties, I order trapizzini from here." 3 If you would rather sit, Eater says take the Trastevere branch, which has "table service and a full bar with Lazio wines". 1 And if you want what Callegari cooks when he is not making these, Romanè is open straight through from midday.
The story
Callegari was selling pizza by the slice in Testaccio under the name 00100 when this started. Gambero Rosso's walk through the quarter puts the invention at that address: "Born as a pizza-by-the-slice shop under the name 00100, it is here that Stefano Callegari began the experiments that would lead to the creation of the famous speciality the sign is now given over to." 6 The same guide credits him with a second change nobody talks about: "the craftsman is also owed the credit for having rethought the very idea of the supplì". 2
Sources & mentions
- [1]Eater, The 38 Best Restaurants in Rome, Katie Parla, updated 26 March 2026
“The concept is based on the trapizzino, a combination of the popular triangular tramezzino sandwich with long, slowly leavened pizza dough, invented by pizzaiolo Stefano Callegari in 2009.”
- [2]Gambero Rosso, Dove mangiare i supplì a Roma, 1 October 2023, on what Callegari changed
“Stefano Callegari needs little introduction. Besides inventing a new street food, by now iconic, in Rome, by putting the sauces of the tradition into a pocket of pizza, the craftsman is also owed the credit for having rethought the very idea of the supplì.”
- [3]Daria Reina, co-founder of Chez Dede, interviewed in The Relisher, 2 October 2024
“The other gem is Trapizzino in Testaccio. They serve trapizzini, triangular pockets of pizza dough filled with traditional Roman dishes. It's like a cross between pizza and a sandwich. It feels modern, but totally Italian. My advice: try at least three different fillings to really get what all the hype is about. Ideal for a quick lunch. When I host dinner parties, I order trapizzini from here.”
- [4]Katie Parla, Where to Eat & Drink & Shop for Food in Rome, 6 June 2024, on the filling
“The trapizzini at the growing number of Trapizzino shops are a must (especially the chicken cacciatore)!”
- [5]Time Out Rome, Livia Hengel and Federica Bocco, 15 May 2025, on Romanè
“Founded by Stefano Callegari (the mastermind behind Trapizzino, #14) Romanè is a modern trattoria that puts a fresh spin on classic Roman cuisine.”
- [6]
- [7]