Invented by Stefano Callegari in 2008 in Rome, trapizzino is a popular street food item consisting of a pocket of pizza bianca that is typically filled with a meat or vegetable filling – usually classic Roman dishes that would traditionally be impossible to consume on the go.

The tasty trapizzino originated from pizza by-the-slice, and its name is a play on words combining tramezzino (Italian triangular sandwiches) and pizza. This snack should be soft on the inside and crunchy outside, and due to its popularity, it even gained international acclaim and started to appear on the streets of New York as well.

Crostini di provatura e alici is a traditional variety of crostini hailing from the Lazio area. It's usually made with a combination of bread (typically casareccio), anchovies, butter, milk, and either provatura or mozzarella cheese. The cheese and the bread are sliced, threaded onto wooden skewers, then baked in an oven.

While they're baking, the skewers are brushed with melted butter. The anchovies are placed into a pan with butter and cooked until they dissolve. Boiling milk is then added to the anchovies and the mixture is removed from the heat. The anchovy sauce is spooned over the skewers, and the dish is served piping hot.

Panontella is a traditional snack or sandwich originating from Rome. It's made with a combination of bread (usually casareccio), pancetta, guanciale, salt, and pepper. The pancetta and guanciale are sliced, folded into small cubes, skewered, seasoned with pepper, and then broiled or grilled over medium heat.

The bread is sliced in half lengthwise and the skewers are blotted with the cut sides of the bread every now and then. The crumb is pressed so that it absorbs the tasty juices. The process is repeated until the guanciale and pancetta are browned. The bread is then cut into slices, topped with the pieces of meat, seasoned with salt, and served piping hot.