Most-loved dishes
AI summary of what 15 dish mentions say about the food
Reviewers rave about Panificio Trappetti's pizzette, praising its perfect, pillowy dough and rich tomato sauce. The overall vibe is one of unpretentious, soul-warming Roman comfort food that feels like a treasured local secret.
“I love this pizzetta. When you bite into it, you hear the layers of puff pastry crackling — it's like those ASMR videos. It's just scrocchio e pomodoro, crackling and tomato. It's really good.”
What creators say
2 creators have covered Panificio Trappetti. Most active: Bruce Pappalardo
Dishes mentioned
- Pizzetta
Mezzanelle
These mezzanelle are full of oil and salt, but I like them. They taste a lot of oil, but the oil actually gives them flavor. They're really crunchy.
Focaccetta con le Olive
This focaccetta with olives is good. The olives seem like Greek ones, they're falling out. It's oily but tasty.
- Dolcettino
- Bruce PappalardoLoved
FORNO CRIMINALE con FRANCHINO ER CRIMINALE · @ 5:09
This is my favorite bakery in Rome — a neighborhood spot where everything is oily, savory, and delicious, from the Roman-style pizza to the pastries, and Franchino confirms his 8.5 rating, easily pushing it to a 9-.
Dishes mentioned
- Pizza Rossa
Pizza con Olive
This pizza with olives is very oily, with lots of coarse salt on top. The olives taste strongly of brine — they're jarred olives. It's good, but it's always a pleasure to eat this stuff when I'm back in Rome because up north it's not as common. It's very oily, but that's a peculiarity of this bakery — everything is oily. And we like oily.
Pizza con Cicoria
This pizza with chicory looks almost fried underneath — there's so much oil that when you heat it up, the oil from the dough, the oil from the chicory, everything mixes. It's very salty, full of crystals. The chicory inside is well sautéed, there's chili pepper too. It's a bit spicy — I got the piece with the chili. It's stunning: oily, but savory, loaded with salt, the vegetables are well sautéed. If you squeeze it, oil comes out. But despite that, the crust stays crunchy, nothing is soggy underneath. The salt seems too much, but it balances perfectly with the oil. They didn't salt the chicory, they salted the pizza on top — in the bite it's all balanced. Delicious.
Pizza con Zucchine
Pizza with zucchini is one of my favorite pizzas — when I was little, my mom would buy me 1000 lire worth of this pizza. I love the toasted cheese crust on pizzas, and zucchini leave that moisture underneath the dough. This one is good too, the bottom is well cooked. It's a bit bland though — maybe I'm just too used to this bakery. But it's still good.
Pizza con Prosciutto e Mozzarella
This pizza with ham and mozzarella has a perfect bottom — listen to how it crunches. There's plenty of ham and mozzarella. It's particularly friable, like they say about Roman pizza. As a Neapolitan, the satisfaction I get from Roman pizza is unique — that crunchy, moist, oily, flavorful thing. The Neapolitan is more delicate, more bourgeois. This is delicious.
