I’m counting down the 100 best dishes I tasted in 2017…

Not sure why nobody thought of this earlier, but Trapizzino is a company from Rome that invented this sandwich-pizza hybrid. Using leavened pizza dough to create pockets, Chef Stefano Callegari can fill it with whatever he sees fit. I truly loved the classic chicken cacciatora cooked down with white wine, garlic, and aromatic rosemary. Price: $6.50

TRAPIZZINO
144 Orchard Street (at Rivington Street),
Lower East Side
(212) 475-2555
trapizzinousa.com
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About the Author

Brian Hoffman is a classically trained actor who is now a full-time tour guide, blogger, and food obsessive. He leads food and drink tours around New York City, which not only introduce tour-goers to delicious food, but gives them a historical context. He also writes food articles for Gothamist and Midtown Lunch in addition to overseeing this blog and a few food video series, including Eat This, Locals Know, and Around the World in One City.

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