Trapizzino looks like a spiffy Lower East Side slice joint, but its Italian street food is of a slightly different nature: overstuffed triangles of pizza bianca. Stefano Callegari, a Roman chef and entrepreneur, coined the term, combining tramezzino (triangular sandwich) and pizza. The pockets have a crisp exterior and soft interior that absorbs the juices from hearty oxtail ragu and eggplant parmigiana. Eight fillings rotate daily. While the trapizzini are designed to be portable, they’re big and messy—so it’s wise to enjoy them at a copper-topped table along with some Italian wine or beer.