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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Maritozzo con Panna
Breakfast
Italian
Lazio
A pillowy, slightly sweet Roman brioche bun split open and generously stuffed with clouds of freshly whipped cream. The ultimate Roman breakfast indulgence.
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RECIPE
Maritozzo con Panna
A pillowy, slightly sweet Roman brioche bun split open and generously stuffed with clouds of freshly whipped cream. The ultimate Roman breakfast indulgence.
Prep10 mins
Cook0 mins
Total10 mins
Servings6
Breakfast
Italian
Lazio
Ingredients
- 2 maritozzi buns (from an Italian bakery or homemade)
- 250ml heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 shot espresso
Preparation
1
Whip the cold cream with powdered sugar and vanilla until stiff peaks form.
2
Slice each maritozzo open lengthwise, leaving one side attached as a hinge.
3
Generously pipe or spoon the whipped cream into each bun.
4
Serve alongside a shot of espresso.
Servings and Nutrition
Number of Servings in Maritozzo con Panna6
Nutrition for 1 serving (1 maritozzo)
460Calories (kcal)
8Protein (g)
52Carbs (g)
24Fat (g)
Protein 8.0g7%
Carbs 52.0g46%
Fat 24.0g47%