Roman cookery is probably best known for its world famous pastas like the iconic carbonara, amatriciana and cacio e pepe. But Rome has also made its mark in the world of sweets. While less well known than say Naples’ sfogiatelle or Sicily’s cannoli, Rome’s most iconic pastry called maritozzi is definitely world class.
In essence, maritozzi are brioche buns filled with whipped cream. But that summary description doesn’t really do them justice. As with a classic brioche, the dough is enriched with egg and sugar, but this being Rome, rather than softened butter the dough is enriched with oil—traditionally olive oil—then scented with honey, orange zest and vanilla, and often (but not always) studded with raisins. The most elaborate versions include pinoli nuts and/or candied fruits, too. Maritozzi can be small or large, round or oval, filled right down the middle or slightly off center.
I doubt many Romans make maritozzi at home. After all, they can always enjoy one at their local bar with their morning cappuccino or grab one at a pastry shop. We non-Romans aren’t so lucky. Hence this recipe…
Admittedly, making maritozzi is a lengthy affair, involving several steps, including at least two rises—preferably three if you make a lievitino or poolish to start. But it isn’t difficult. If even a non-baker like me can pull it off, so can you.
So why not just arm yourself with patience and give it a go? You’ll be glad you did. It’s the cheapest way I know of traveling to Rome. And you won’t have to deal with tourist crowds or jet lag either…
I was in Rome recently and made my normal pilgrimage to Paneficio Bonci just as they were rolling out their maritozzi. Meravigliosi!
Maritozzi have suddenly become all the rage here in Como! There is a new Milanese pasticceria on the main piazza that serves them...and also a new Pugliese bar that only serves...maritozzi! It's wild!