{"id":3139,"date":"2011-03-01T18:31:25","date_gmt":"2011-03-01T16:31:25","guid":{"rendered":"https:\/\/www.msadventuresinitaly.com\/blog\/?p=3139"},"modified":"2011-05-15T17:40:37","modified_gmt":"2011-05-15T15:40:37","slug":"maritozzo-sweet-bread-rolls-whipped-cream","status":"publish","type":"post","link":"https:\/\/www.msadventuresinitaly.com\/blog\/2011\/03\/01\/maritozzo-sweet-bread-rolls-whipped-cream\/","title":{"rendered":"Maritozzo – Sweet Bread Rolls filled with Whipped Cream"},"content":{"rendered":"

I have a big sweet tooth but I don’t really care for most pastries found in a pastry shop. I shy away from Danish pastries, cream puffs, and pies, too. I pasticcini<\/em> (little pastries or petit four) Italian pastry shops are famous for, and are present at almost every birthday, office party or other event are not really my cup of tea. I love the packages they come in – beautiful colored wrapping paper with the bakery’s logo and tied up with matching ribbon, and I ooh and aah as it’s opened, but then I step discreetly away to refill my prosecco<\/em> glass (because that’s always present at an office party in Italy, too).<\/p>\n

<\/p>\n

When I’m pressed to choose something, I rejoice when I find a little bignet<\/em> filled with panna<\/em>, whipped cream, instead of the crema pasticcera<\/em>, the pastry chef’s cream, which is made with flour, egg yolks and milk. I feel lucky when I find its little white bulbous head tucked in between tiny fruit tarts covered in a gelatin glaze, little cannoli<\/em> or cream puffs filled with all flavors of crema pasticcera like chocolate or pistachio, or in between pasta frolla<\/em> tarts or little rolled canoncino<\/em>.<\/p>\n

So it’s no surprise that I should be instantly drawn to its bigger (and better-looking) brother, il maritozzo<\/strong>.<\/em><\/p>\n

\"Maritozzo<\/a><\/p>\n

A maritozzo<\/strong> is essentially a sweet roll (made with eggs and yeast) cut open and filled to the brim with panna<\/em>, fresh whipped cream. This sweet is from the Lazio region, and can be found in Rome, which is why last weekend when I was there, I shunned the traditional cornetto<\/em> (croissant) for breakfast and went straight into the arms of my better-tasting lover, the maritozzo<\/em>. The traditional maritozzo<\/em>‘s bread is a little more complicated and has raisins, pine nuts, and candied fruits all baked in (similar to a panettone, but not in consistency) but I think many bars are offering a simpler and, in my opinion, more desirable plain sweet roll so it’s just about the panna<\/em>.<\/p>\n

\"Maritozzi<\/a><\/p>\n

Die-hards can pick up the maritozzo and dig right in with a big bite – but better have napkins nearby and open wide because it’s definitely a mouthful. If you’re not feeling up to it, or if you would like a few mouthfuls of just panna <\/em>on their own (like me), grab the spoon from your coffee or marocchino<\/em><\/a> and scoop out a few spoonfuls until the panino<\/em> looks more manageable.<\/p>\n

Are you more of a pastry person, or would you prefer the maritozzo<\/em><\/strong>, like me? Would you bite straight into it, or use a spoon?
\n\"Close-up<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I have a big sweet tooth but I don’t really care for most pastries found in a pastry shop. I shy away from Danish pastries, cream puffs, and pies, too. I pasticcini (little pastries or petit four) Italian pastry shops are famous for, and are present at almost every birthday, office party or other event…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[100,3,2,6],"tags":[],"class_list":{"0":"post-3139","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-discovering-food","7":"category-food","8":"category-italy","9":"category-rome","10":"entry"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4uB1-OD","jetpack-related-posts":[{"id":463,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/02\/07\/bergamo-polenta-e-osei-and-other-desserts\/","url_meta":{"origin":3139,"position":0},"title":"Bergamo, Polenta e Osei and Other Desserts","author":"Sara, Ms. Adventures in Italy","date":"February 7, 2008","format":false,"excerpt":"A quick day trip from Milan, Bergamo is an interesting city that is cleanly divided into two parts: Bergamo Alta and the newer, more modern Bergamo. Bergamo Alta sits back on a hill, overlooking the bustling city center below. Bergamo Alta can be reached easily by taking a short funicolare\u2026","rel":"","context":"In "Discovering Food"","block_context":{"text":"Discovering Food","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/discovering-food\/"},"img":{"alt_text":"Piazza del Duomo in Bergamo Alta, Italy","src":"https:\/\/i0.wp.com\/farm3.static.flickr.com\/2316\/2247508069_abf6dc2593.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":396,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/10\/03\/frutta-martorana-marzipan-and-other-sicilian-pastry-porn\/","url_meta":{"origin":3139,"position":1},"title":"Frutta Martorana – Marzipan and other Sicilian Pastry Porn","author":"Sara, Ms. Adventures in Italy","date":"October 3, 2007","format":false,"excerpt":"Update: We really didn't plan this...Shelley from At Home in Rome is talking about Sicilian-Swiss pastries (and frutta martorana) today on her blog, too! 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