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Trapizzino | Ponte Milvio

A corner of white pizza stuffed with Roman and Italian culinary specialties. The Recipes. The dough is composed of: water, sourdough starter (3%), brewer's yeast (0.2%), selected soft wheat flours, salt, extra virgin olive oil, salt.

★ 4.5 (2,383) $Budget

Trapizzini

White pizza triangles stuffed with traditional recipes.

Meatball in Sauce
Polpetta al Sugo
Ingredients: Beef, Extra virgin olive oil, Onion, Celery, Carrot, Parsley, Basil, Tomato, Nutmeg, Salt, Pepper, Parmesan, Milk, Bread, Garlic, Egg
Traditional meatball polpette slowly cooked in tomato sauce. Served inside a warm and crispy trapizzino. A classic Roman comfort food.
€4 ≈ $5.00
Zighinì
Ingredients: Beef, Berberé, Tomato, Extra virgin olive oil, Salt, Onion.
A spicy meat stew typical of Ethiopian cuisine, prepared with berberé spice blend. Intense and exotic flavor that pairs well with white pizza.
Chicken Cacciatora Style
Pollo alla Cacciatora
Ingredients: Chicken, Extra virgin olive oil, Salt, Pepper, Rosemary, Garlic, Vinegar, White wine, Chili.
Chicken cooked in a pan with vinegar, rosemary, and garlic in the 'cacciatora' (hunter-style) tradition. Decisive and flavorful taste with aromatic notes.
€4 ≈ $5.00
Oxtail Vaccinara Style
Coda alla Vaccinara
Ingredients: Oxtail, Extra virgin olive oil, Celery, Carrot, Onion, Tomato, Salt, Pepper.
Oxtail stewed for a long time with tomato and celery. A historic dish from Rome's 'Quinto Quarto', very tender and rich in flavor.
Cuttlefish with Peas
Seppie con Piselli
Ingredients: Cuttlefish, Peas, Extra virgin olive oil, Salt, Pepper, Parsley, Garlic, Tomato.
Tender cuttlefish stewed with sweet peas and tomato. A classic sea and land combination, delicate and tasty.
Picchiapò
Ingredients: Boiled beef, Extra virgin olive oil, Salt, Pepper, Onion, Tomato.
Boiled beef stew sautéed in a pan with lots of onion and tomato. A traditional Roman recovery dish, tender and succulent.
Parmigiana
Ingredients: Eggplant, Extra virgin olive oil, Onion, Basil, Salt, Tomato, Parmesan, Mozzarella.
Fried eggplant layers with tomato sauce, mozzarella, and parmesan. Rich, stringy, and vegetarian.
€4 ≈ $5.00
Beef Garofolato
Garofolato di Manzo
Ingredients: Beef, Extra virgin olive oil, Guanciale, Marjoram, Oregano, Cloves, Celery, Garlic, Carrot, Onion, Red wine, Tomato, Salt, Pepper.
Spiced beef roast with cloves and cooked in sauce. An ancient Roman dish with an aromatic and intense aroma.
Salt Cod Puttanesca Style
Baccalà alla Puttanesca
Ingredients: Salt Cod, Extra virgin olive oil, Black olives, Capers, Anchovies, Chili, Salt, Pepper, Garlic, Tomato, Oregano.
Braised salt cod with olives, capers, and tomato. Savory and flavorful, with the characteristic taste of salted fish.
Pork Padellaccia
Padellaccia di Maiale
Ingredients: Pork neck, Extra virgin olive oil, Onion, Garlic, Rosemary, Sage, Wild fennel pollen, White wine, Salt, Pepper.
Pork pieces browned with aromatic herbs and wild fennel. A rustic Umbrian-Lazio dish, flavorful and fragrant.
Tongue in Green Sauce
Lingua in Salsa Verde
Ingredients: Boiled beef tongue, Green sauce, Anchovies, Capers, Olives, Extra virgin olive oil, Parsley, Garlic, Vinegar, Bread, Salt, Pepper.
Tender beef tongue served with a classic green sauce made with parsley, anchovies, and capers. A delicate dish with a pungent sauce.
€4 ≈ $5.00
Tripe Roman Style
Trippa alla romana
Ingredients: Adult bovine stomach, Extra virgin olive oil, Celery, Carrot, Onion, Parsley, Basil, Tomato, Mint, Pecorino, Salt, Pepper.
Stewed tripe with tomato, Roman mint, and pecorino. A pillar of Roman cuisine, tender and very flavorful.
Genovese
Ingredients: Beef, Onion, Extra virgin olive oil, Salt, Pepper, Parmesan.
Meat stew with abundant onions cooked until they become a sweet cream. A rich and enveloping dish.
Caponata
Ingredients: Zucchini, Eggplant, Peppers, Extra virgin olive oil, Onion, White wine vinegar, Sugar, Tomato, Salt, Pepper.
Mix of summer vegetables (eggplant, peppers, zucchini) in sweet and sour sauce. A classic Sicilian side dish, sweet and sour.
Pumpkin Almonds and Pecorino
Zucca Mandorle e Pecorino
Ingredients: Yellow Pumpkin, Almonds, Pecorino, Shallots, Rosemary, Parmesan, Extra virgin olive oil, Salt.
Sweet pumpkin cream enriched with crunchy almonds and savory pecorino. A perfect balance between sweet and salty.
Braised Beef Cheek
Guancia di manzo Brasata
Ingredients: Beef cheek, White onion, Carrots, Celery, Extra virgin olive oil, Red wine, Potatoes, Bay leaf, Salt, Pepper
Beef cheek cooked very slowly in red wine until it melts. Very tender and gelatinous.
Chicken with Peppers
Pollo con Peperoni
Ingredients: Chicken thighs, Red peppers, Red onion, Extra virgin olive oil
Chicken stewed with sweet peppers. A traditional Roman dish for Ferragosto (mid-August holiday), juicy and colorful.
Broccoli and Sausage
Broccoli e Salsiccia
Ingredients: Sausage, Sicilian Broccoli, Extra Virgin Olive Oil, Garlic, Chili, Salt
Sausage browned with broccoli sautéed with garlic and chili. A rustic and flavorful combination.
Roman Style Roll
Involtino alla Romana
Ingredients: Beef slices, Guanciale, Celery, Carrots, Onions, Extra virgin Olive Oil, Garlic, Salt,
Beef rolls stuffed and cooked in tomato sauce. A homemade and tasty main course.
Lamb Offal with Artichokes
Coratella d'Abbacchio con Carciofi
Ingredients: Lamb offal, Roman Artichokes, White Wine, Garlic, Onion, Evo Oil, Pepper, Salt
Lamb offal (heart, lungs, liver) sautéed with artichokes. A typical Roman Easter dish, with a strong and unique flavor.
Offal with Onions
Coratella con Cipolle
Ingredients: Lamb offal, White Onion, White Wine, Evo Oil, Pepper, Salt
Stewed lamb offal with plenty of onion. Another classic version of the 'quinto quarto' (fifth quarter).
Artichoke Roman Style
Carciofo alla Romana
Ingredients: Artichokes, Extra virgin olive oil, Parsley, Garlic, Mint, White Wine, Salt and Pepper.
Whole artichoke stewed with mint, garlic, and oil. Tender and aromatic, the whole thing is eaten, including the stem.
Roman Mixed Greens
Misticanza di Verdure alla Romana
Ingredients: Wild chicory, Mallow, Borage, Dandelion greens, Crispigni, Poppy greens, Fennel flower, Extra virgin olive oil, Salt, Chili, Garlic
A mix of sautéed wild greens with garlic and chili. Bitter and very flavorful.
Salt Cod and Chickpeas
Baccalà e Ceci
Ingredients: Salt Cod, Chickpeas, Rosemary, Evo Oil, Garlic, Salt, Pepper
Salt cod cooked with chickpeas and rosemary. A nutritious and delicate single dish.
Chickpeas and Rosemary
Ceci e Rosmarino
Ingredients: Chickpeas, Rosemary, Evo Oil, Garlic, Salt, Pepper
Stewed chickpeas with oil, garlic, and a hint of rosemary. Simple, vegan, and creamy.
Zucchini Scapece
Zucchine alla Scapece
Ingredients: Zucchini, Parsley, Oregano, Mint, Extra virgin olive oil, Salt, Pepper.
Fried zucchini then marinated with vinegar and mint. A fresh and appetizing side dish.
Stracciatella di Burrata with Zucchini Scapece
Stracciatella di Burrata con Zucchine alla Scapece
Ingredients: Zucchini, Parsley, Oregano, Mint, Extra virgin olive oil, Salt, Pepper. Burrata Stracciatella
The creamy heart of burrata paired with marinated zucchini. A delicious contrast between milky sweetness and vinegar's acidity.
Broccoli Almonds and Pecorino
Broccoli Mandorle e Pecorino
Ingredients: Broccoli, Shallots, Garlic cloves, Thyme, Rosemary, Extra virgin olive oil, Salt, Pepper, Almonds, Pecorino.
Sautéed broccoli enriched with crunchy almonds and pecorino cheese. Flavorful and vegetarian.
Vignarola
Ingredients: Fava beans, Artichokes, Peas, White Onion, Parsley, Extra virgin olive oil, Garlic, Salt, Pepper, White Wine.
A spring stew of fresh vegetables: fava beans, peas, artichokes. A tribute to Roman seasonal vegetables.
Octopus in Sauce
Polpo al Sugo
Ingredients: Boiled Octopus, Extra Virgin Olive Oil, Garlic, Celery, Carrots, Onion, Tomato, Parsley, Salt, Pepper, Chili.
Octopus cooked in spicy tomato sauce. Tender and rich in sea flavor.
Beans 'all'uccelletto'
Fagioli all'uccelletto
Ingredients: Beans, Sage, Garlic, Oil, Peeled Tomatoes
Beans cooked in tomato sauce with garlic and sage. A classic Tuscan side dish, hearty and aromatic.
Salt Cod and Peppers
Baccalà e Peperoni
Ingredients: Red Peppers, Extra virgin Olive Oil, Vinegar, Parsley, Garlic, Salt Cod, Thyme.
Salt cod served with sweet and sour or roasted peppers. A tried and tasty combination.
Doppia Panna
Ingredients: Burrata Stracciatella, Cantabrian Anchovies
Very fresh burrata stracciatella served with high-quality Cantabrian anchovies. An explosion of umami and creaminess.
€4 ≈ $5.00

Beers

Birra Moretti
33 cl
A classic and popular Italian lager. Balanced and refreshing taste.
€2 ≈ $2.00
Birra Heineken
33 cl
Dutch Pale lager known worldwide. Fresh and slightly bitter.
€3 ≈ $3.00
Birra Ichnusa
33 cl
Unfiltered lager typical of Sardinia. Full-bodied and slightly hoppy flavor.
€3 ≈ $3.00

Birra Del Borgo

Reale
33 cl
Italian India Pale Ale. Amber with citrus notes and a persistent bitter finish.
€4 ≈ $5.00
Duchessa
33 cl
Saison brewed with spelt. Fresh, fruity, and slightly spicy.
€4 ≈ $5.00
Cortigiana
33 cl
Light and drinkable golden beer, but with a decisive hoppy character.
€4 ≈ $5.00
Maledetta
33 cl
Belgian Ale that combines Belgian and Anglo-Saxon culture. Complex and aromatic.
€4 ≈ $5.00
Keto
33 cl
Dark beer, likely a porter or stout, with toasty notes of coffee and chocolate.
€4 ≈ $5.00
Genziana
33 cl
Beer flavored with gentian, with an herbaceous and bitter aromatic profile.
€4 ≈ $5.00
My Antonia
75 cl
Very hoppy and alcoholic Imperial Pilsner. Robust body and dry finish.
€12 ≈ $14.00
Reale Extra
75 cl
Enhanced version of Reale. More hops, more alcohol, and more aroma.
€12 ≈ $14.00

Birra Baladin

Nazionale
33 cl
The first 100% Italian beer. A blonde Ale, spicy and delicate, very balanced.
€4 ≈ $5.00
Isaac
33 cl
Fresh and citrusy Blanche, with notes of coriander and orange. Very light and refreshing.
€4 ≈ $5.00
Super
33 cl
Belgian-inspired Amber Ale. Warm, enveloping, with notes of dried fruit and toffee.
€4 ≈ $5.00

Wine

Franciacorta Contadi Castaldi Brut-Rose
0.375 L
Sparkling rosé, classic method. Elegant, with notes of berries and fine bubbles.
€9.50 ≈ $11.00

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