See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
‘Because it’s rooted in traditional Roman flavours and transformed main dishes into quick, portable, affordable snacks, the trapizzino was an immediate hit’In 2008, Stefano Callegari invented the trapizzino at 00100, his pizza-by-the-slice joint in Rome’s Testaccio district. The name is a play on words, combining tramezzino (a triangular sandwich) and pizza. Unlike a calzone or panzerotto, the bread for a trapizzino is baked separately, then stuffed with a filling to order. Callegari’s innovation featured thick, triangular pieces of baked dough sliced open and filled with traditional Roman mains such as braised oxtail, tripe in tomato sauce, and chicken with peppers. It wasn’t revolutionary by global standards, but it was novel for Rome. And because it was rooted in traditional flavours and transformed main dishes into quick, portable, affordable snacks, the trapizzino was an immediate hit.
See on theguardian.com
via Tumblr http://bit.ly/1uBgobr