If you’re reading this, you likely know that we take our food very, very seriously at Italy Segreta. It’s not uncommon to find us dissecting recipes and arguing about the optimal variety of tomato, or what the best way to cook broccoli is. And of course, when it comes to the infinite and minute variations on classic Italian dishes, the atmosphere at the office can get downright heated. In order to settle it once and for all, we’ll be taking the time to workshop and taste-test beloved recipes from Italy’s different cities and regions, in the aim of agreeing on the one, ultimate, reigning recipe. We’re not saying this is the most historically accurate or traditional way of cooking these recipes–there are plenty of other places you can go for those methods–this is just our highly opinionated editorial board’s collective favorite way. Approved by both the Italian and international contingents. 

“The best maritozzi can be found at Pasticceria Regoli in Rome,” asserts Swiss chef Ralph Schelling, whose recipe for the sweet treat is below; his take on the Roman brioche-style bun filled with whipped cream is studded with ruby-colored fruit for tartness. We at Italy Segreta also love the versions at Roscioli and Pasticceria Parenti, though if you can’t make it to Rome, your best bet is to make them at home. 

“This is a simplified version, and I often add orange flower water to the dough too. I particularly love maritozzi with fresh wild strawberries!” (You can find one with these fragoline at Pasticceria D‘Amore, when in season.) If these fleeting fruits are unavailable, regular strawberries or blueberries make great substitutes, Schelling explains.

MARITOZZI

Recipe by Ralph Schelling 

Makes 10

INGREDIENTS

For the pre-dough:

• 130ml lukewarm whole milk (plus extra for coating)
• 1.5 tsps dry yeast
• 150g flour
• 1 tbsp sugar

For the dough:

• 150 g softened butter
• 125 g caster sugar
• 1 tsp salt
• 4 medium eggs
• 400g flour
• 1 tsp orange flower water (optional) 

For the filling:

• 500 ml cream
• 1 heaped tbsp powdered sugar
• 50 g wild Italian strawberries (or another type of berry)

PREPARATION

1. Mix milk, yeast, flour and sugar for the pre-dough in a mixing bowl, then leave it to rise (covered with a tea towel) for about 15 minutes.
2. Add the remaining ingredients for the dough and knead with the dough hook of a hand mixer for about five to seven minutes, until it’s airy and bubbles form. Cover again and leave to rise for a further 10 minutes.
3. Turn out dough onto a floured work surface and divide into 10 equal pieces. Roll each piece into a ball, then shape it into a loaf of about 10 cm long, slightly tapered at the ends. Line a tray with baking paper and place the pieces equally spaced on the tray.
4. Cover and let rise for about 60 minutes, then preheat the oven to 180C.
5. Brush the maritozzi with milk and bake for 12 to 15 minutes until golden brown.
6. Leave to cool on a cooling rack.
7. For the filling, whip the cream with the sugar until stiff.
8. Cut the maritozzi in half lengthwise (not quite all the way through) and fill with whipped cream. Alternatively, you can cut them like a roll and fill them that way, adding some wild strawberries or berries before serving. Enjoy!