Trapizzino: the ultimate pizza sandwich
This smaller version of pizza is booming in Italy. The trapizzino is a cross between a sandwich and a pizza, perfect for eating on the go. Think of it as a triangle of pizza dough, filled with sauce and toppings—it sounds delicious, doesn’t it?
The name comes from tramezzino—an Italian sandwich made from two crustless slices of white bread, cut into a triangle—and pizza (you know that one).
Right before your eyes
The pizza dough is baked separately and then cut open and filled with all kinds of delicious things right before your eyes. The traditional trapizzino is filled with a meatball and tomato sauce. There are also seven other varieties, including a vegetarian version with eggplant, tomato sauce and Parmigiano Reggiano, and a cheesy version with straciatella, burrata and anchovies. Mmmmm…
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Light and airy
The dough is a variation on pizza bianca, which is regularly sold in bakeries in Rome (it’s thin, crispy pizza dough without anything on top and resembles focaccia). The trapizzino dough gets its lightness from the sourdough starter.
Can you make it yourself?
Italian chef Stefano Callegari started making trapizzini at his pizzeria, but more people came for the trapizzino than for his pizza slices. As a result, he opened a place dedicated to the pizza sandwich. His business has since grown to eleven locations, including one in New York.
Don’t worry: if you’re not anywhere near Rome or New York, you can simply make it yourself by following this recipe.
