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 |
