Back in 2008, when Italian pizza master Stefano Callegari was looking for a new format to serve Roman secondi dishes—the course that comes after pasta in traditional meals—he invented the trapizzino. The stuffed sandwich pocket became the focus of its namesake eatery in Rome, which has seven locations in the Eternal City.
Trapizzino has made the jump across the pond and is now open on the Lower East Side. Like the locations in Rome, it is counter service only. Trapizzini include Padellaccia di Maiale (heritage pork, white wine, wild fennel pollen, sage), Zucca e Mandorle (pumpkin, almonds, Pecorino Romano cheese), and Coda alla Vaccinara (Piedmontese oxtail, celery, red wine). Many of the recipes come from consulting with local grandmothers in Italy. Trapizzino also features fried rice balls (called supplì), such as Aglio e Olio (garlic, olive oil, red chili) and Cacio e Pepe (Pecorino Romano, black pepper).
Open Sunday through Thursday from 11 a.m. to 11 p.m., and Friday and Saturday from 11 a.m. to midnight.
144 Orchard St. (near Rivington Street)
Lower East Side