nico1959

Here you can see how a "trapizzino" is made (sorry, in Italian). The video was made by Stefano Bonilli, for his blog. Nico

It's just because there are so many restaurants in Turin that I wouldn't recommend a pizzeria (they are not the best in Italy). Anyway "Amici Miei" is fine, or you can go to "Flegrea" in corso Massimo d'Azeglio At "Le Rondini" (near Porta Palazzo) you can also have a good risotto. "Gennaro Esposito" is also good. Enjoy Nico

I imagine: "tacchino" (turkey) + "anatra" (duck) + "gallo" (cock) :lol: Actually, never heard of this. I'll let you know N.

"Antiche sere" is a very very good choice. I wouldn't recommend too much "Amici miei" Enjoy! Nico

"Tramezzino" (literally small thin wall) is a triangular shape kind of sandwich you usually find in the bars of Rome. Now, let's cut the Roman "pizza bianca" (white, no sauce, soft and thick) in triangles and let's stuff it with traditional Roman recipes: we have "trapizzino". For just 2 euro (or 4 euro, the large size) you can have trapizzino with "coda alla vaccinara" (cow's tail), meatballs, "coratella" (interiors), tripe and other very tasty foods of the old tradition. It's a recent invention of Stefano, chef of the best pizzeria in Rome: Sforno. You'll find trapizzini at "00100" (it's the Rome zip code) in via Branca 88, Testaccio, an old fashioned neighborood full of typical (non tourist) places. This is a link to a post in blog of a frriend of mine (in Italian, but a picture is worth a thousand words!). Nico