Tramezzino + Pizza = Trapizzino

[nico1959]

"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

[cinghiale]

I've heard tell of a chef in these parts named, I believe, Giovanni Matto, who has a dish named "Tacchanatrallo", which involves serially stuffing three different fowl one inside the other.

[nico1959]

I've heard tell of a chef in these parts named, I believe, Giovanni Matto, who has a dish named "Tacchanatrallo", which involves serially stuffing three different fowl one inside the other.

←

I imagine: "tacchino" (turkey) + "anatra" (duck) + "gallo" (cock) :lol:

Actually, never heard of this. I'll let you know

N.

[cinghiale]

I imagine: ... "gallo" (cock) :lol:

Gallo's good. Pollo's better. It's juicier that way.

Edited October 2, 2008 by cinghiale (log)

[HungryC]

A cajun turducken by any other name tastes as sweet...

http://en.wikipedia.org/wiki/Turducken

[nico1959]

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

Nico