This is a new place that traverses all kinds of culinary borders and demographics, and as a fast casual concept, it is breaking new ground for Rome. The name is a hybrid of pizza and tramezzino, the Italian word for triangle, which specifically references the triangular snack-time sandwiches popularized in the bars of Venice. The trapizzino is best described to the layman as a triangular pizza-pocket sandwich. Each morning they bake large rectangular pans of pizza bianca, a naturally leavened, Roman-style white pizza, brushed with olive oil, sea salt, and rosemary. They then cut the pizza bianca into triangular pieces and re-heat them to order in a primitive looking toaster oven which very effectively reinforces the crusty exterior. The crispy triangles are stuffed with traditional, home-style stews which range from spicy tripe to braised greens. My favorite filling is the pollo alla cacciatore—stewed chicken with vinegar, rosemary, garlic, and anchovy.