Katie Parla

"Half pizza, half sandwich and all delicious, the trapizzino has become a fast-food icon in Rome and beyond. The chicken cacciatore (here, made without tomato) is mind-blowing, as is the vegetarian eggplant parmesan."

Lonely Planet

"They're messy to eat but quite delicious."

Elizabeth Minchilli

"Fantastic pizza by the slice from the same owner as Sforno."

Natalie Aldern Kennedy

"It is pizza that is crispy and stuffed with deliciousness. The pizza bianca is sliced down the middle, almost pita style. Then, you pick your filling and your very own pizza pocket gets loaded with warm, slowed cooked goodness. I love the classic meatball (polpetta) with plenty of sauce (sugo)."

Livia Hengel

"A more modern interpretation of sandwiches can be found at Trapizzino, where they serve a fluffy pizza pocket stuffed with lip-smacking concoctions such as eggplant parmesan with thick parmesan shavings or chicken with red pepper. Truly unique and incredibly tasty."

Erica Firpo

"You can try some of Rome’s best street food at Trapizzino, named for its heralded crispy pizza pockets filled with uniquely Roman flavors like pollo alla cacciatora (spicy chicken), picchiapò (stewed beef), and trippa alla romana (tripe), as well as some newer additions like zighinì (a spicy Eritrean stew)."

Goop

"For some really great street food, stop here to pick up modernized Roman sandwiches called Trapizzini. The chicken cacciatore is a must; there is a variety of meat and veggie-centric options."

Maria Pasquale

"The suppli - the quintessential fried roman rice snack made here with far from classic fillings like amatriciana and the Genovese with a braised meat filling are also the stars of the menu."

Tyler Wetherall

"People travel from across town for Stefano Callegari's pizza creations like the Greenwich (stilton, mozzarella and port reduction) and supplì - the quintessential fried Roman rice snack made here with far from classic fillings."

Paolo Zaccaria

"Trapizzino with double cream is delicious (with stracciatella and Cantabrian anchovies), as well as the one with the aubergine parmigiana, the version with sautéed chicory is also tasty."