Maritozzo con la panna is Rome's classic sweet bun: a soft enriched-dough oval split lengthways and stuffed to overflowing with cold whipped cream. The morning pastry of the Centro Storico cafes.
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.
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.
TipOpen from 06:45; the maritozzo sells out by 11:00 on Saturdays. Cash and card; standing room only.
Pasticceria Innocenti in Rome's Trastevere has baked classic Roman pastries since 1973, with the late-night maritozzo counter open until 21:00 and a long.
TipThe 19:00 maritozzo restock is the freshest of the day; bun-and-cream sells for 4 euros.
Il Maritozzo Rosso in Rome's Trastevere is the maritozzo specialist counter with 18 daily versions including porchetta, mortadella and vegan plus the classic.
TipThe savoury porchetta maritozzo is the lunch order; the cream version is the dessert pick.
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