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Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
These cream-filled sweet buns from the region of Lazio were traditionally made for Easter as a treat after the season of Lent. Men also hid rings or other small golden objects in them and offered them to their future wives on Valentine’s Day.
Although these buns are a bit more elaborate, the original recipe from ancient Rome simply involved flour, honey, eggs, and fat. Today, maritozzi are an excellent breakfast bread.
When making these, make sure you whip your own fresh cream; it makes all the difference and only takes a few minutes. You can use the extra cream to top your espresso, which is called espresso con panna, another special treat that I hope becomes a morning tradition in your home.
Buon Appetito!
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1 pound of flour?? I’d like to make these, but am leary of that flour measurement.
Hi Dana, yes 1 pound of flour.
Fresh yeast, what is it and where would I find it in a regular grocery store? Would I be able to substitute another variety of yeast?
Ciao Lily, fresh yeast is hard to find in the US, but there are some grocery stores that sell it. It’s usually in the refrigerated area. Alternatively you can ask to a bakery if they would sell you some, or you can use active dry yeast, in that case multiply the quantity of fresh yeast by 0.4.