Traditional Roman dishes: Maritozzo

“Er Maritozzo co’a Panna” is one of the sweetest and most beloved pastries of Roma. The maritozzo is a soft and not too sweet brioche, usually tasted stuffed with fresh whipped cream.

The origins of the recipe take us back to Ancient Rome food tradition.  Workers  used to eat this bread certainly, as refreshment food.

The original recipe included raisins, candied fruit and pine nuts, therefore a power energy source.

During middle Ages, however, the maritozzo-bread became the sweet exception to the liturgical feast restrictions.

It was eaten during the period of Lent, becoming the name of “er santo maritozzo” or “Lent”.

Legend or tradition, however, the name is connected to a very special day.

To clarify, on the first Friday of March every year, future husbands used to donate the pastry to the ladies.

They used to decorate the dessert with sugar, to represent two pierced hearts. Most of the time a jewel present was hidden in the cream filling.

And on this particular occasion, to the young suitor was assigned the appellation of maritozzo (literally husband).

The recipe is simple but requires patience and time.

Maritozzo’s recipes and ingredients

For the yeast:

  1. 50 g of flour
  2. 50 ml of water
  3. 3 g of brewer’s yeast
  4. 1 teaspoon of sugar

For dough:

  1. 200 g of flour
  2. 20 ml of milk
  3. 45 g of honey
  4. 40 ml of seed oil
  5. 1 yolk
  6. 300 ml of fresh whipping cream for the filling
  7. 50 g of icing sugar

How to make Maritozzo

Firstly, prepare the yeast, mixing all the ingredients above listed in a small bowl.

Let it grow for about half an hour.

Secondly, mix oil, milk, honey and the yolk in a bowl. Slowly add the flour, stirring with a fork.

Add now yeast to the mixture and the rest of flour to form soft dough.

Let’s knead hardly until the dough is being smooth by you. In short, let the dough rise until doubled.

Divide the dough into 6 equal balls, giving it a slightly elongated shape, therefore, let it grow likewise until doubled.

Most important, heat the oven to 180 °C.

Before baking, take care to brush the brioche with egg white, therefore, bake again for about 15 minutes.

After that, once well cooled down, make a scar longitudinally to host the dressing.

You are ready, in conclusion, to fill up your maritozzo with white cold whipped cream.

Let’s sprinkle it with icing sugar and Buon Appetito.


Recommended Wine for a great pairing

Aleatico di Gradoli, red garnet color with purple shades, Aromatic characteristic perfume, fresh flavor, soft velvety and sweet.


Traditional food of Rome: il Pane (bread recipe)

Il Pane is a traditional food of Rome.

Bread is one of the oldest food recipes from history still in use today.

Until II Century B.C, ancient Roman people did not know bread. They used to eat something named “puls”.

The “Puls” can be considered the typical food of ancient romans. Basically made with farro (spelt).
When ancient Rome get more and more confident with greek food tradition, bread started to be popular in Rome as well.
At the beginning preparation of bread “at the greek style” was only for homemade cooking, and was considered as an exotic trend, really criticized by conservative people.
When Roman Empire conquered Greece, many experts bakermen reached Rome and bread was finally popular. So popular that many different varieties were baked and some Emperors used to give away some to population time to time. During Augustus Empire in Rome there were more than 300 bakeries and all managed by greek people.
After the fall of the Roman Empire, a long period of hanger, bread came back to be cooked only at home till today.

We all remember our grandma making bread at home.Try to make bread at home with nonna’s recipe.

Flour: 350g = 12.346oz
Water: 210 ml.
Evo Oil: 1 teaspoon
Sugar: 1 teaspoon
Salt: 1 teaspoon
Yeast: if dried 4g = 0.14110oz; if fresh: 10g = 0.35274oz
Mix all ingredients really well, then make the dough resting for 8 hours in a protected place like your oven with just the ligh on (no heat) and a big cup of boiling water in a corner (to keep the ambient humid).

If you’d like to discover more about bread tradition in Italy, come to our food tours.