We – me, Rachel, and Luca, 22 months – went on a field trip this morning. To do research. Honest. Serious research. Which involved eating serious cream cakes. Specifically maritozzi con la panna (maritozzi “with cream”). Specfically at Pasticceria Regoli.
This is what I wrote about maritozzi some time in 2012:
“Typical to Lazio, or even more specifically, Rome, this is a vaguely more exotic cousin to a British cream bun, in that it’s a bun made with a sweet yeasted dough, which it split after its baked and cooled and filled with cream. Go on, Google both and the pics will look remarkably similar. The only major difference is that the maritozzo dough may contain raisins or sultanas, candied peel and pine nuts.
According to Italian Wikipedia they (or an older sweet bun) were given to people getting married and the name relates to that – possibly in Romanesco. (In standard Italian marito means husband.)”
I can clarify that a little more now, after a visit to Regoli, and a few hours to come down off the semi-delirium induced by consuming about a litre of whipped cream slathered on a sweet bun and a hot journey across Rome. Regoli is a renowned pasticceria and came highly recommended by Rachel and her knowledgeable foodie contacts.
We headed across town on the number 8 tram. It’s too hot to walk in Rome now without getting horrendously sweaty, and the tram is a far more civilised way to travel than the bus. Regoli is in Esquilino neighbourhood, roughly between the Basilica of Santa Maria Maggiore and Piazza Vittorio Emmanuele II, location of the intriguing but easy-to-miss-among-the-snoozing-drunks Porta Alchemical. Oh, and MAS, the most bonkers shop in Rome. But that’s another story.
It’s just around the corner from Panella bakery, which has some impressive bread sculptures in the window, but that’s another story too. (Panella’s website – beware un-turn-offable audio spam.)
Regoli (“dal 1916”) itself is a modest-looking establishment, its window display its wares. And those wares – including the baked goods inside – consist entirely of pastries and biscuits, with a choice of perhaps a few dozen. Now, I find this reassuring for any establishment – a degree of focus. Do just a few things, and do them well.
I must admit I found Regoli’s maritozzi con la panna slightly intimidating. Whereas many of the maritozzi seen in Rome are a finger bun with a modest split along the top filled with smoothed-off whipped cream, Regoli’s version were split in two, folded outwards and totally covered in a thick layer of whipped cream. By weight, I’d imagine each bun was equal parts dough and cream. I like cream, but, well, I couldn’t even imagine how to eat it, at least not in a civilised manner.
Rachel didn’t seem to have any reservations though, and leapt in to make the purchase. Luca didn’t have any reservations either and dived into all the creamy goodness face-first.
I struggled with my wife’s DSLR in one hand and the massive treat in the other. Cream escaped. It wasn’t pretty. But boy was it tasty. Sure, it was very like a British cream bun, but it just felt like such a treat, such an epic indulgence, guzzling all that cream.
We chatted a bit with the staff, and it does sound their maritozzi are made with a fairly standard enriched bread dough. They also sold maritozzi quaresimali – Lenten buns. Even though it’s July. These differ in that they don’t involve whipped cream, but instead the dough contains dried fruit (sultanas or raisins), candied peel (probably cedro, Citrus medica), zest and even pine nuts. As such, they’re not dissimilar to something like a hot cross bun, but in a finger roll form. Regoli’s combination of dried fruit and citrus flavours give them a delicious tang.
So all in all, a good field trip. Hard work though. Despite how much of a glutton I am, I don’t think I could handle a Regoli maritozzo con la panna more than a few times a year, given the truly epic amount of whipped cream involved!
My maritozzi con la panna recipe can be found here.
12 responses to “Maritozzi at Regoli Pasticceria, Rome”
I saw Paul Hollywood being shown how to make these epic cream buns by an Italian baker here in the UK. My thoughts having watched the programme were the same as yours Dan, ie prodigious amounts of cream and a basic dough.
We’re going to try and make them at some stage, but I must admit whenever I make sweet enriched doughs at home, I’m never quite satisfied with them. The ones with the peel and zest were more interesting, flavour-wise.
Sono di roma e questo famoso Regoli ancora non l’ho provato devo rimediare al più presto! Un saluto. Elisa
Certo! Specialmente se ti piace la panna!
Ace. And for our next beer or cake trip?
Too many choices!
Oh dear, this is just too bad. I really don’t need any more blogs to read. But then Rachel, whose blog I discovered a while back, pointed her followers in your direction. And it looks as though you’re well worth reading too. Could you perhaps turn out a few duff posts so I can cross you off the list again 😉 ?
Sorry! I know the feeling though.
can i come next time? i love an enriched dough.
Of course. Never mind that whole office malarkey.
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