The Eighth King of Rome

Soft and irresistible, this delightful little bun is an indulgence that’s hard to resist.
It is one of the most beloved sweets in Rome’s gastronomic tradition, with origins dating back to ancient times. The first version of the maritozzo appeared in ancient Rome: a large loaf made with flour, eggs, oil or lard, and salt, sweetened with raisins and honey. Women would prepare it as a substantial meal for laborers and shepherds working long hours outdoors.

During the Middle Ages, the loaf became slightly smaller, its flavor enriched with dried fruit such as pine nuts and candied citrus peel, and the dough took on a darker color, as lard was no longer used. The maritozzo was then known as the Quaresimale—the one indulgent exception permitted during Lent, the forty-day period of fasting before Easter. This is how it earned the nickname “er santo maritozzo”, famously celebrated in 1833 by the great poet Giuseppe Gioachino Belli in his sonnet La Quaresima.

A Sweet Surprise of Love

The name maritozzo—odd and somewhat amusing—comes from a popular alteration of the word marito (husband). In more recent times, it became associated with a truly romantic tradition.

In the 19th century, the first Friday of March—then considered Lovers’ Day—young men would present their fiancées with these sweet little buns as a token of love. Often decorated with sugar hearts, the buns would sometimes conceal a gold ring or another piece of jewelry inside.

According to tradition, unmarried women would also take part in a sort of culinary competition, preparing maritozzi to offer to eligible bachelors, who would then choose their future bride based on the best homemade treat they received.

A Treat for Any Time of Day

Taking a bite of a soft maritozzo filled with fresh whipped cream is undoubtedly one of the most indulgent ways to start the day. However, this classic Roman delicacy has moved beyond its traditional role as a breakfast pastry. Today, it’s an excellent choice for a quick lunch break, a delightful afternoon snack, or even a delicious after-dinner dessert.

Starting from the classic cream-filled version, Roman pastry chefs and chefs alike have let their creativity run wild, crafting new and extraordinary combinations—both sweet and savory.

Cafés and bistros now proudly display gourmet creations in their windows, ranging from maritozzi filled with chocolate, fruit preserves, and chantilly cream to more daring reinterpretations: buns filled with cherry tomatoes, codfish, salmon, arugula, cured meats, seafood, fine cuts of meat, and even classic Roman pasta sauces like amatriciana and carbonara. Vegan and gluten-free versions have also made their way onto the scene.

A true symbol of the city, this historic little bun is the star of Maritozzo Day, a special event that celebrates this iconic treat and brings together the finest pastry chefs in Rome for a marathon of flavor and tradition.