Trapizzino
Staying on the subject of street food, among the Lazio street foods we cannot fail to mention the Trapizzino. One of the latest born among street food, it underwent a sudden rise that soon took it overseas, landing in New York. Born from the inspiration of Stefano Callegari, the Trapizzino is a triangular-shaped pizza pocket, crispy on the outside and soft on the inside. It is served stuffed with traditional sauces: from chicken cacciatore to Roman-style tripe, from parmigiana to tongue in green sauce, from burrata and anchovies to meatballs with sauce. It's a cross between pizza and a stuffed sandwich. The basic idea is to combine the richness of traditional Roman cuisine with the ease of consumption of street food.
Trapizzino is an innovative way to appreciate the taste of traditional recipes handed down from our grandmothers or from our family, elaborated with unaltered passion, remembering when we got up in the morning and felt the scent of the sauce that was already boiling for hours in the pot, when we secretly dipped our rosette (a bread strictly from the day before) conscious of the risk of being hit on our hands for it.
Trapizzino with Meatball in SauceMeatball Ingredients: Ground prime beef, Bread, Grana Padano cheese, Garlic, Salt, Onion, Egg, Nutmeg, Pepper.
Ingredients Tomato sauce: Peeled tomatoes, EVO oil, Celery, Carrots, Onion, Basil, Parsley, Salt
Meatball with sauce is a great classic of family Sunday cooking, and it has become a classic Trapizzino flavor. And if we all remember Grandma telling us, “Meatball is only eaten at home, because you never know what they can put in it”… with our meatball, Grandma can rest assured: I make it only with beef and organic tomatoes. What is it about the meatball Trapizzino that drives you crazy? The tomato sauce that collects inside the pizza triangle and takes us right back to childhood, when we used to sneak it into the pot!
Street food is trendy, and Rome's Trapizzino is one of its trendiest ambassadors. Invented in 2008 in the Testaccio neighborhood of the Italian capital, the half-sandwich, half-pizza treat has been so successful that, in just a few years, it has expanded not only beyond its birth neighborhood, and national borders, it has even opened in New York and Japan * and it plans for more openings.
So what is trapizzino and why is it so successful?
Trapizzino is a play on words that comes from the union of the words tramezzino (the classic Italian triangular sandwich found in many bars) and pizza; trapizzino is half sandwich, half pizza. The dough is that of pizza, shaped in the form of a triangle, made with sourdough starter, soft inside, crunchy outside. Then, rather than tomato and mozzarella, it is filled with classic Roman dishes, which take hours, if not days, to make. So Trapizzino has been able to combine tradition and quality with quick delivery and convenient prices, which is probably the secret of its success.
With time, Trapizzino has expanded its offerings beyond classic Roman recipes such as Roman-style artichokes (yum), Roman-style tripe and Roman oxtail stew; It now also offers stuffings inspired by other regional cuisines such as eggplant parmigiana or chicken cacciatore.
So, what is the trapizzino and why is it so successful?
Over time, Trapizzino has expanded its offerings beyond classic Roman recipes such as Roman-style artichokes, Roman-style tripe, and oxtail alla vaccinara; It now also offers fillings inspired by other regional cuisines such as eggplant parmigiana or chicken cacciatore.
https://www.youtube.com/watch?v=Bqq-knDmRTE
Staying on the subject of street food, among the Lazio street foods we cannot fail to mention the Trapizzino. One of the latest born among street food, it underwent a sudden rise that soon took it overseas, landing in New York. Born from the inspiration of Stefano Callegari, the Trapizzino is a triangular-shaped pizza pocket, crispy on the outside and soft on the inside. It is served stuffed with traditional sauces: from chicken cacciatore to Roman-style tripe, from parmigiana to tongue in green sauce, from burrata and anchovies to meatballs with sauce. It's a cross between pizza and a stuffed sandwich. The basic idea is to combine the richness of traditional Roman cuisine with the ease of consumption of street food.
Trapizzino is an innovative way to appreciate the taste of traditional recipes handed down from our grandmothers or from our family, elaborated with unaltered passion, remembering when we got up in the morning and felt the scent of the sauce that was already boiling for hours in the pot, when we secretly dipped our rosette (a bread strictly from the day before) conscious of the risk of being hit on our hands for it.
Trapizzino with Meatball in Sauce
Meatball Ingredients: Ground prime beef, Bread, Grana Padano cheese, Garlic, Salt, Onion, Egg, Nutmeg, Pepper.
Ingredients Tomato sauce: Peeled tomatoes, EVO oil, Celery, Carrots, Onion, Basil, Parsley, Salt
Meatball with sauce is a great classic of family Sunday cooking, and it has become a classic Trapizzino flavor. And if we all remember Grandma telling us, “Meatball is only eaten at home, because you never know what they can put in it”… with our meatball, Grandma can rest assured: I make it only with beef and organic tomatoes. What is it about the meatball Trapizzino that drives you crazy? The tomato sauce that collects inside the pizza triangle and takes us right back to childhood, when we used to sneak it into the pot!
Street food is trendy, and Rome's Trapizzino is one of its trendiest ambassadors. Invented in 2008 in the Testaccio neighborhood of the Italian capital, the half-sandwich, half-pizza treat has been so successful that, in just a few years, it has expanded not only beyond its birth neighborhood, and national borders, it has even opened in New York and Japan * and it plans for more openings.
So what is trapizzino and why is it so successful?
Trapizzino is a play on words that comes from the union of the words tramezzino (the classic Italian triangular sandwich found in many bars) and pizza; trapizzino is half sandwich, half pizza. The dough is that of pizza, shaped in the form of a triangle, made with sourdough starter, soft inside, crunchy outside. Then, rather than tomato and mozzarella, it is filled with classic Roman dishes, which take hours, if not days, to make. So Trapizzino has been able to combine tradition and quality with quick delivery and convenient prices, which is probably the secret of its success.
With time, Trapizzino has expanded its offerings beyond classic Roman recipes such as Roman-style artichokes (yum), Roman-style tripe and Roman oxtail stew; It now also offers stuffings inspired by other regional cuisines such as eggplant parmigiana or chicken cacciatore.
So, what is the trapizzino and why is it so successful?
Over time, Trapizzino has expanded its offerings beyond classic Roman recipes such as Roman-style artichokes, Roman-style tripe, and oxtail alla vaccinara; It now also offers fillings inspired by other regional cuisines such as eggplant parmigiana or chicken cacciatore.
https://www.youtube.com/watch?v=Bqq-knDmRTE
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