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Roman Street Food

Trapizzino is Rome’s favorite street food - created in 2008 by one of the most awarded Italian pizza makers, Stefano Callegari. 


After quickly receiving local and international acclaim, locations opened up all over Rome. Trapizzino can now be found in Florence and Milan, with plans to add Turin and Trieste in 2019. 

The first U.S location is located on New York's historic Lower East Side. 

Menus

Trapizzino e Vino

In Italy, street food is centered around the lifestyle of piazza caffès and side alley wine bars, often enjoyed with a pre-meal drink or aperitivi. 

So our flagship U.S store is reminiscent of the classic enoteca. Espresso bar during the day and wine bar at night, guests can enjoy our signature trapizzini, risotto balls, as well as a number of vegetable focussed bar snacks and antipasti.

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CAFFÈ | VINO | SPRITZ

We offer a selection of organic, bio-dynamic and natural wines from Italy, as well as a selection of small-batch vermouths that make the perfect aperitivi cocktails. 

We are proud to serve locally roasted, Italian-style espresso too.

Every weekday from 5-7 pm, join us for APERITIVO HOUR! All spritzes and wines by the glass are $2 off and all draft beers are $1 off.


SLOW FOOD, FAST

Since 2008,  it’s been our mission to bring people closer to the kitchen of the olden days – where things are made the long way, and everything is created from scratch.

Our centuries-old recipes are created with humanely raised, antibiotic free meats and poultry, and seasonal local and organic vegetables.                                                                        

By preserving regional Italian food traditions and serving them up in hand-held form, we make Slow Food something everyone can enjoy.

HEIRLOOM SOURDOUGH

Our special dough is made from scratch daily, using a 200-year old wild Italian starter yeast, a live culture that’s fed daily; and a secret blend of all natural, stone-milled flour. 



A 24-hour natural fermentation process follows, guaranteeing the unique texture: crunchy on the outside and soft inside. 
This leads to a lighter, more digestible crust that is full of nutrients.