Craving a taste of Roman pastries? In this article we cover the most popular mouth-watering treats that come from centuries-old recipes. Read on to explore Rome's sweetest pleasures!
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Jump To
- Roman Pastries 101:
- Map of the Best Spots to Eat Roman Pastries in ROMA!:
- Maritozzi! From 'Husband' Buns to Creamy Delights
- Crostata: Timeless Roman Pastries with a Crusty History
- Biscotti: The Roman Twice-Baked Delight
- Cornetto: Italy's Sweet Morning Treat
- Cannoli: The Sicilian Sweetheart of Rome's Pastries Scene
- Roman Pastries During Christmas
- Roman Food Tours
- Dining Tips in Rome: Unspoken Rules for a Local Experience
Roman Pastries 101:
To say that Rome's food history is big is a massive understatement because it entails fusion and flavors and traditions that date back centuries and centuries ago. The star, in my opinion? Roman pastries. It's the ultimate expression of Rome's sweet love for food.
When we look back to the early days of that Empire, Rome's dinner table had lots of things: fish, meats, veggies, fruits. They loved bread and, yes, pastries too, with spices from Asia.
The ultimate meal of the day back then was cena. It was a two-fold show-off of cooking and wealth. Families and friends met to eat, especially the sweet stuff (wine too, but that's another story). Romans kept it simple thought and mixed a few stuff together but still managed to produce mouth-watering rich tastes. This idea is still big in Rome's pastries now.
Today's Roman pastries come adapted from these old recipes. Sure, they changed over time here and there, but they still taste great.
Today, fortunately, walking in Rome is like walking through that culinary history. The pastries in shops and cafes? They're more than desserts. They're like flavor stories, each bite a piece of Rome's food history. So, without further ado, here's a sample of the best Roman pastries you can eat when you're in ROMA!
Map of the Best Spots to Eat Roman Pastries in ROMA!:
Maritozzi! From 'Husband' Buns to Creamy Delights
Maritozzi? Classic Roman sweets. Soft, sweet dough. Used to be a Lent thing. Guys gave them to their girls on March Fridays. Derived from "marito" which means "husband" in Italian, linked to romance. They were tinier, packed with raisins, pine nuts, and candied fruit.
Now, Maritozzi are different. Think sweet buns full of whipped cream. They're baked, sliced, and stuffed with cream. Some add mascarpone or swap sugar glaze for red ale syrup.
Making them? Mix flour, milk, eggs, butter, sugar, honey, yeast, orange zest. Let the dough rise. Shape, bake, cool, then fill with cream. Take your time with the dough. It's got to stay soft.
Where to eat them in Rome? Try these spots:
Il Maritozzaro, near Trastevere station, nails the classic version. Best hot with cream.
Downing Square, Italy's first tartare bar, stuffs them with tartare. Find it at Piazza Sallustio, 15.
Madre – Pizza, Ceviche, Spiriti, by chef Riccardo Di Giacinto. They do five savory types, like eggplant parmesan. It's at Largo Angelicum, 1.
Crostata: Timeless Roman Pastries with a Crusty History
Crostata is another old-school Italian tart. Goes way back, with "crustāta" meaning crusty in Latin. Even nobles like the Bourbons ate it. It used to be dough with clarified fat and butter. Now it's mostly shortcrust pastry.
The classic crostata is am-filled. Think apricot, cherry, or berries. There's also the fruit-topped version with pastry cream. And yeah, there are meat or veggie ones now.
Making one? Start with pasta frolla - that's flour, sugar, butter, eggs, salt, baking powder, lemon zest. Roll the dough, put it in a tart mold, add jam or other fillings. Decorate it, usually with dough strips, and bake till it's golden.
Favorite filling for most people is jam, especially apricot. But there's also chocolate, pastry cream with fruit, or white chocolate and berries.
Want the best in Rome? Check these places:
Pasticceria Boccione: They nail the ricotta and sour-cherry tart. It's a hit with locals and critics.
Roscioli Caffe Pasticerria: Great for breakfast. Between Campo de’ Fiori and the Jewish Ghetto. Their pastries, including crostata, are top-notch.
Biscotti: The Roman Twice-Baked Delight
Contrary to what many bakers and dessert lovers believe, biscotti are actually a Roman invention, not Tuscan. "Biscotto" means "twice-cooked" in Latin. So the Romans baked it, sliced it, then baked it again. See? That's why it's so crunchy. Actually, I "twice bake" them today too!
They were the original "Crunch" bars because Roman soldiers took them along and ate them on long campaign marches. Pliny said they lasted forever. Fast forward to the Renaissance. Antonio Mattei, a baker, brought it back. He won prizes and accolades, but, sadly, his recipe's still a secret (I know it's gotta be somewhere in a Renaissance desk in Firenze!)
Originally, biscotti were super basic: flour, sugar, eggs, nuts. No yeast, no fat. Now, they're full of flavors. Nuts, spices, even liquor.
Italians dunk it in Vin Santo. But today, we usually dunk it in coffee or tea.
Want the best biscotti in Rome? Try these places:
Biscottificio Innocenti in Trastevere. Family-run since 1920. They use a 1950s oven. Try their brutti ma buoni.
Panificio Bonci in Prati. Gabriele Bonci's spot. Known for pizza, but their biscotti? Top-notch.
Panella on Esquiline Hill. It's been around forever. Great for breakfast, lunch, and, yes, biscotti.
Forno Campo de' Fiori in Campo de’ Fiori. Busy, popular. Their biscotti is worth a stop.
Cornetto: Italy's Sweet Morning Treat
Cornetto and Croissant. They look alike but are different beasts.
Cornetto: flour, eggs, sugar, milk, butter, yeast, salt. Egg yolk brushed on top for color. Croissant: more butter, less sugar, no eggs. Both get rolled and folded into layers. Cornetto's lighter and sweeter, Croissant's richer and buttery.
Cornetto's soft, sweet, dessert-like. Croissant's flaky, crispy, buttery.
Variations? Cornetti come with jams, custard, chocolate, or honey. Croissants? Usually plain, but there's pain au chocolat and raisin versions.
In Italy, especially Rome, 'a cornetto e un cappuccino' is the morning deal. Dip the cornetto in the cappuccino, that's Italian breakfast for you.
Looking for a great Cornetto in Rome? Check these places:
Biscottificio Innocenti in Trastevere. They're big on biscotti but their Cornetti? Top tier. It's all in the family there.
Panificio Bonci in Prati. Gabriele Bonci knows his stuff. Great breads, pastries, and some of Rome's best Cornetti.
Panella: on the Esquiline Hill. Century-old bakery. They've got a variety of baked goods, fresh Cornetti included.
Le Levain in Trastevere. French baking meets Italian flavors. Their Cornetto is something else.
Forno Campo de' Fiori, right in the square. Busy spot, loved by everyone. They've got bread, biscuits, and a good range of Cornetti.
Cannoli: The Sicilian Sweetheart of Rome's Pastries Scene
Cannoli? Sicilian and big in Rome too. They go back to Arab Sicily, maybe Caltanissetta. Maybe made by women in a harem or nuns for carnival. Mix of Arab and Roman food styles. Started as banana-shaped pastries with ricotta, almonds, honey. Now, crunchy shells with sweet ricotta, chocolate chips, candied fruit, or pistachios.
Rome's got a bunch of Sicilians, so cannoli are everywhere. Some top spots for cannoli:
La Cannoleria Siciliana. All about Sicilian cannoli. Classic flavors, some new ones like almond and Nutella. Gluten-free too. They're all over Rome.
I Dolci di Nonna Vincenza. Straight from Catania in Sicily. They make killer cannoli. Find them near Campo de’ Fiori.
Ciuri Ciuri. Four spots in Rome. Chef Ino Benivegna from Trapani runs it. Known for fresh ingredients and great cannoli. Original's in Monti, near Cavour metro.
Gelarmony. Mainly a gelato place, but they mix up cannoli with ricotta ice cream. It's a cool twist on classic Sicilian dessert.
Roman Pastries During Christmas
Rome's full of seasonal pastries, big on tradition. Christmas? The city lights up with special sweets.
Panettone and Pandoro: Italian Christmas classics. Panettone from Milan, Pandoro from Verona, both big in Rome for Christmas. For top-notch ones:
Antico Forno Roscioli on Via dei Chiavari. They do rustic, artisanal panettone. Gruè on Viale Regina Margherita. Check out their Gianduioso and Chocolate and Candied Pear Panettone. Pasticceria Walter Musco on Largo Bompiani. Great for panettone with flavors like Piemontese and pears and chocolate.
Pangiallo: Rome's own Christmas cake. Less known than panettone but just as festive. Panificio Passi on Via Mastro Giorgio has it.
Carnevale Treats: Carnevale in Rome means sweet time. Famous ones:
Castagnole: Like doughnut balls, found all over Italy with local twists. Frappe: In Rome, they're big. Usually plain with sugar, but also in chocolate, pistachio, or red Alchermes liqueur.
Roman Food Tours
Looking for food tours in Rome? There's a bunch, each with its own flavor.
Market Tour: Dive into Rome's local scene. Coffee, cannoli, pizza, bruschetta, cheeses, prosciutto, pasta, tiramisu. The guide knows their stuff, great for picky eaters.
Roman Street Food: A local shows you around. Salami, wine, rice balls, pizzas, fried artichokes, ice cream. Relaxed pace, real street food vibe.
3-Hour Guided Tastings: Short and sweet. Hits the big Italian foods, perfect if you're short on time.
Trattoria Tour: In the historic center. Food and wine tastings, real Italian style.
Dining Tips in Rome: Unspoken Rules for a Local Experience
Want to eat in Rome like a local? Here's how it's usually done:
🇮🇹 Cornetti and Cappuccino: Kick off your day with this combo. But remember, cappuccino's a morning-only thing. Espresso's for after meals.
🇮🇹 Pizza al Taglio: Need a quick snack? This is your go-to. Crispy, thick, lots of toppings. Classic Roman street food.
🇮🇹 Late Dining: Romans eat late. Lunch around 1:30 p.m., dinner at 9 p.m., sometimes 10 p.m. in summer. Go with the flow for the real deal.
🇮🇹 Take It Easy: Rome's about enjoying your meal, not rushing. Sit back, have some wine, soak it up.
🇮🇹 Avoid Tourist Spots: Skip the tourist traps for real Roman pastries. Look for local hangouts, skip places with menu pics or food displays.
🇮🇹 Try Trattorias and Osterias: For genuine Roman food, these family-run spots are it. Ristorantes are fancier and pricier.
🇮🇹 Vegan and Vegetarian? No problem. Try pizza rossa or pizza bianca. Plenty of pasta and pizza options for vegetarians too.
🇮🇹 Gelato: You can't miss out on gelato. Try classic flavors or something new at spots like Neve di Latte or Fatamorgana.
🇮🇹 Wine and Pasta Classes: Dive deeper into Roman food culture. Wine tastings and pasta-making classes are great for this.
🇮🇹 Dining Etiquette: Forks for pasta, cappuccino only in the morning. Don't ask for a doggie bag or cheese on seafood pasta.
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