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" ... A Trapizzino is a triangular sandwich stuffed with a variety of fillings ranging from meatballs to chicken to various vegetables. Think of it as the culinary cousin of the meatball subway, although the meatball subway preceded it. Trappizino is a relatively new addition to the menu of Roman street food. It was created by acclaimed Rome-based pizzaiolo Stefano Callegari, one of Italy's most awarded pizza-makers, in 2008. ... "
" ... Italian restaurant Sapori is located right on Interlaken’s main boulevard. In the summer, you can dine out on the terrace with a breathtaking mountain panorama. It offers the full spectrum of Italian cuisine. One highlight of the restaurant is the pizzaiolo, who uses the bread oven to make your favorite pizzas. Casual and perfect. ... "
" ... Pizzana classifies itself as Neo-Neapolitan, with pies being turned out by inventive Naples-born pizzaiolo Daniele Uditi. His "slow dough" recipe requires a full 48-hour fermentation of dough before pies are topped with ingredients like housemade amatriciana sauce, crispy prosciutto crudo, and -- this is LA, remember -- dairy-free and gluten-free options upon request. ... "