History

Stefano Callegari invented the trapizzino at his Testaccio pizzeria 00100 in 2008 and registered the trademark in 2009. The format crosses the trattoria stew with the pizza-bianca pocket: long-fermented dough baked, cooled and cut into triangles, then stuffed with cucina romana fillings. Trapizzino is now a Roman-Italian chain with the Testaccio flagship as the canonical destination.

Common allergens: Gluten

Make it at home

Yield 8Hands-on 50 minTotal 26 hrDifficulty Intermediate

Ingredients

  • For the dough: 500g strong bread flour (13% protein)
  • 350ml cold water
  • 8g fine sea salt
  • 2g instant dried yeast
  • 1 tablespoon olive oil
  • Semolina for dusting
  • For the chicken cacciatora filling: 800g bone-in chicken thighs, 1 onion finely chopped, 2 garlic cloves sliced, 1 tablespoon tomato paste, 200ml white wine, 200ml chicken stock, 2 anchovy fillets, 1 tablespoon capers, 1 tablespoon red wine vinegar, 1 tablespoon olive oil, 1 bay leaf, salt and pepper
  • Fresh parsley to finish

Method

  1. Mix flour, water, salt and yeast in a wide bowl to a shaggy dough. Rest 30 minutes.
  2. Stretch-and-fold the dough four times at 30-minute intervals.
  3. Cover tightly and refrigerate 24 hours.
  4. Bring the dough back to room temperature 2 hours before baking.
  5. Oil a 40 by 30cm baking tray. Tip the dough in and dimple gently to fill the tray; rest 1 hour to relax.
  6. Bake at 240C for 14 to 16 minutes until light gold. Cool completely on a rack.
  7. Make the cacciatora: brown the chicken thighs in olive oil 4 minutes a side; lift out. Soften the onion 8 minutes, add garlic and anchovies, cook 2 minutes more.
  8. Stir in tomato paste, wine, stock, capers, vinegar and bay. Return the chicken. Simmer covered 40 minutes until the chicken pulls easily from the bone.
  9. Shred the chicken into the sauce and reduce 5 minutes to a thick stew. Cool to warm.
  10. Cut the pizza-bianca slab into 8 triangles. Slice each triangle horizontally to a pocket along the cut edge.
  11. Stuff each triangle generously with the cacciatora and a scatter of parsley. Eat standing, with napkins.

Tip from the editors. The dough is structural: it must be open and resilient enough to hold a wet stew without sogging. Long cold fermentation is the only way to get there; a same-day dough collapses on the second bite.

Where to eat trapizzino

Trapizzino in Rome

Trapizzino ★ 4.4

Italian€€trastevereDaily 12:00-01:00Until Daily until 24:00

Stefano Callegari's Trapizzino in Rome's Trastevere runs the late-night counter to midnight with the namesake pizza-pocket sandwiches, suppli and Italian.

Try: Trapizzino, suppli, beer

Tip: Open 12:00-24:00 daily. The pollo alla cacciatora trapizzino and a glass of craft beer is the late-night order.

Piazza Trilussa 46, 00153 Roma

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