History

The maritozzo is one of Rome's oldest sweet breads, with origins reaching back to medieval times when sweet buns were eaten during Lent (the name folk-etymology suggests little husband, marito, referring to the Lent betrothal tradition). The modern form with whipped cream emerged in the 19th-century Roman patisserie tradition and was codified by Pasticceria Regoli in 1916. Innocenti in Trastevere and Roscioli Caffe in the Centro Storico both serve canonical versions; Il Maritozzo Rosso pushes savoury variations with porchetta and mortadella.

Common allergens: Gluten, Dairy, Egg

Make it at home

Yield 8Hands-on 30 minTotal 4 hrDifficulty Intermediate

Ingredients

  • 500g 00 flour
  • 8g instant yeast
  • 80g caster sugar
  • 200ml whole milk, warmed
  • 2 eggs
  • Zest of 1 orange
  • 70g unsalted butter, softened
  • Pinch of salt
  • 500ml double cream
  • 30g icing sugar
  • 1 teaspoon vanilla extract

Method

  1. Mix flour, yeast, sugar, salt, orange zest in a large bowl. Add warm milk and eggs, mix to a sticky dough.
  2. Knead 8 minutes by hand or in a stand mixer until smooth. Add the softened butter piece by piece, kneading until incorporated.
  3. Cover and prove for 2 to 3 hours at room temperature until doubled.
  4. Punch down and divide into 8 ovals (90g each). Place on a baking sheet, cover and prove a further 60 minutes.
  5. Brush with milk and bake at 180°C for 14 to 16 minutes until golden. Cool completely on a rack.
  6. Whisk the double cream with the icing sugar and vanilla to firm peaks.
  7. Just before serving, slice each maritozzo lengthways without cutting through. Fill with whipped cream piled high; smooth the cream level with the cut edge.

Tip from the editors. Fill with cream just before serving; the bun goes soggy if filled in advance. The cream should be piled high enough to over-fill the slit.

Where to eat maritozzo con la panna

Maritozzo con la panna in Rome

Pasticceria Regoli ★ 4.7

Bakery€esquilinoWed-Mon 06:45-19:30, closed TuesdayWalk-in onlyMaritozzo con la panna, classic Roman pastries

Pasticceria Regoli in Rome's Esquilino has baked the city's defining maritozzo con la panna since 1916, with the fluffy bun split and stuffed with whipped.

Tip: Open from 06:45; the maritozzo sells out by 11:00 on Saturdays. Cash and card; standing room only.

Worth the queue: Maritozzo con la panna

Via dello Statuto 60, 00185 Roma

Pasticceria Innocenti ★ 4.4

Italian€€trastevereMon-Sat 08:00-19:30, Sun closedUntil Daily until 21:00Cash only

Pasticceria Innocenti in Rome's Trastevere stays open to 21:00 (late for a Roman pasticceria), with the evening maritozzo restock the late-night sweet ritual.

Try: Maritozzo con la panna

Tip: Open daily 06:30-21:00. The 19:00 maritozzo restock is the freshest of the day for 4 euros.

Via della Luce 21, 00153 Roma

Antico Forno Roscioli ★ 4.5

Bakery€centro-storicoMon-Sat 07:00-19:30, Sun 08:00-18:00

The Roscioli family's Antico Forno in Rome's Centro Storico is the 200-year-old neighbourhood bakery counter, with pizza bianca, pizza rossa.

Signature: Pizza bianca, Pizza rossa, Maritozzo

Order: Pizza bianca (the classic), pizza rossa with anchovies, and a maritozzo con la panna.

Tip: Open Mon to Sat 07:00-19:30; closed Sunday. The maritozzo sells out by 11:00.

Via dei Chiavari 34, 00186 Roma

Il Maritozzo Rosso ★ 4.3

Bakery€trastevereWed-Mon 09:00-20:00, closed TuesdayWalk-in onlyMaritozzi, sweet and savoury

Il Maritozzo Rosso in Rome's Trastevere is the maritozzo specialist counter with 18 daily versions including porchetta, mortadella and vegan plus the classic.

Tip: The savoury porchetta maritozzo is the lunch order; the cream version is the dessert pick.

Worth the queue: Maritozzo with porchetta

Via di San Francesco a Ripa 16, 00153 Roma

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