Trapizzino
Rome, Italy
A triangular pocket of pizza dough filled with Roman braises such as chicken cacciatora or oxtail.
Why locals eat it
A recent Roman invention that packages classic trattoria stews into street food.
Local tip
Order two different fillings rather than one large plate.
Typically made with
pizza dough, braised meat, tomato. Recipes vary — always check with the vendor if you have allergies.