Stefano Callegari (born December 25, 1968) is an Italian chef and the inventor of the Trapizzino, a popular

street food Street food is food sold by a Hawker (trade), hawker or vendor on a street or at another public place, such as a market, fair, or park. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption ...

. Before inventing the Trapizzino, Stefano worked as a

flight attendant A flight attendant is a member of the aircrew whose primary responsibility is ensure the safety of passengers in the cabin of an aircraft across all stages of flight. Their secondary duty is to see to the comfort of passengers. Flight attenda ...

for 15 years before returning to

Rome Rome (Italian language, Italian and , ) is the capital city and most populated (municipality) of Italy. It is also the administrative centre of the Lazio Regions of Italy, region and of the Metropolitan City of Rome. A special named with 2, ...

to pursue his passion for pizza.

Biography

Early life

Stefano was born in

Prati Prati is the 22nd of Rome, Italy, identified by the initials R. XXII. It belongs to the Municipio I since 2013, while previously, along with Borgo and Trionfale and Della Vittoria, it was part of the Municipio XVII. Its coat of arms de ...

, a district in the centre of Rome. He first encountered the world of pizza in 1992, when he became a delivery driver for a local bakery. Stefano learned to prepare pizza dough from the baker he was working for and, later, enrolled in a pizza-making course. For the next 15 years, Stefano worked as a flight attendant for an Italian airline.

Sforno

In 2005, Stefano opened his first restaurant, Sforno, in Rome's Cinecitta district. Stefano created a unique dough that was light, flavorful, and crispy. He experimented with different pizzas and created new versions, such as a

cacio e pepe () is a pasta dish typical of the Lazio region of Italy.Boni (1930), p. 46 means 'cheese and pepper' in several central Italian dialects. The dish contains grated and black pepper with or spaghetti. A common story is that shepherds from the ...

pizza.

00100 (Later Trapizzino)

In 2008, Stefano opened 00100 in Rome's

Testaccio Testaccio () is the 20th of Rome, Italy, identified by the initials R. XX, deriving its name from Monte Testaccio. It is located within the Municipio I. Its coat of arms depicts an amphora, referencing to the broken vessels that Monte Testaccio ...

district. After studying street food since the opening of Sforno in 2005, Stefano took inspiration from sandwiches made from pizza dough and decided to combine the simplicity of plain pizza with some of Rome's most traditional dishes to bring together the best characteristics of both elements. Stefano called this combination a ''Trapizzino'' and it became the cornerstone dish at 00100. The word ''Trapizzino'' is a combination of ''tramezzino'' (sandwich) and ''pizza''. Stefano renamed 00100 after his creation after it became popular.

Trapizzino NYC

Encouraged by the Trapizzino's success in Rome, Stefano partnered with long-time friend and restaurateur Paul Pansera to bring the Trapizzino to the United States in 2017. Trapizzino NYC opened its doors late February, 2017.

Philosophical views

In an interview with Katie Parla, a Roman food blogger, Stefano stated that his greatest inspiration is food that is made with genuine love. Stefano tries to cook food with the same love a mother would have cooking for their child. Stefano believes that traditional Roman cuisine is becoming an exotic food to the younger generations of Romans.

References

External links

Official website
{{DEFAULTSORT:Callegari, Stefano 1968 births Businesspeople from Rome Living people Italian chefs