The maritozzo, a beloved symbol of Roman pastry, is undergoing a delightful transformation thanks to Chef Giuseppe Mulargia of Ristorante Le Spighe at the FH55 Grand Hotel Palatino in Rome. His innovative “Maritozzo Xmas Edition” infuses the classic pastry with a festive twist.

Enriched with a creamy torrone filling that seamlessly blends tradition with holiday spirit, this soft and fragrant treat has evolved into an exclusive delicacy. Perfect for elevating festive gatherings, the Maritozzo Xmas Edition affords a harmonious balance of creativity, elegance, and authentic flavor.

Originating in ancient Rome, the maritozzo has long been associated with sweetness and camaraderie. Its name is believed to have stemmed from the custom of young men gifting this pastry to their beloved, often concealing a surprise like a ring or jewel within. Upon receiving this token, the future bride would affectionately refer to the young man as “maritozzo,” a playful endearment meaning “husband.” This symbolic gesture transformed the maritozzo into more than just a pastry; it became a messenger of love.

Chef Mulargia, renowned for winning the prestigious “Cucina Italiana per Roma Capitale” award, has crafted a torrone-based cream using fresh cream, egg yolks, sugar, and white torrone for the Xmas Edition. This filling evokes the traditional flavors of the holiday season. The maritozzo’s dough, soft and aromatic, is prepared with sourdough starter, extra virgin olive oil, and a hint of grated orange zest, capturing the essence of Christmas. Each pastry is adorned with dried fruits and candied peel, resulting in an elegant and festive presentation.

The Maritozzo Xmas Edition is more than a dessert; it’s an invitation to rediscover tradition with a contemporary flair. Ideal for Christmas evenings or as a thoughtful gift for friends and family, this pastry celebrates the holiday season while sharing the rich history and culinary heritage of Rome. By savoring a maritozzo, one partakes not only in a delicious treat but also in the story and culture of a region celebrated for its flavors and love of gathering.

Ingredients for 4 people

For the maritozzo

Pre-dough

Dough

For the creamy torrone filling

For decoration

1 of 3

Procedure – Maritozzo Xmas Edition Recipe

Torrone Cream

1. Whisk the egg yolk and sugar together using a stand mixer until combined. Set aside.
2. Heat the cream in a saucepan to 50°C (122°F) using a thermometer.
3. Temper the egg yolk mixture into the hot cream, stirring constantly until the mixture reaches 84°C (183°F).
4. Reduce the temperature to 40°C (104°F).
5. Bloom the gelatin and add the cubed torrone, stirring until dissolved.
6. Purée the cream briefly with an immersion blender.
7. Transfer the cream to a piping bag and refrigerate for 30 minutes at 0-2°C (32-36°F).

Maritozzo

Pre-dough

1. Dissolve the yeast in the milk and add flour until a soft dough forms.
2. Allow the dough to rise in a warm place until doubled in size.

Final Dough

1. Combine the sugar, inverted sugar, eggs, milk, and yeast in a stand mixer bowl and mix for a few seconds.
2. Add the flour and malt to the mixture.
3. Add the pre-dough halfway through mixing.
4. Once the dough is combined, add the oil, salt, and grated orange zest. Mix until fully incorporated.
5. Allow the dough to rise in a bowl at room temperature until doubled in size, then refrigerate overnight, covered.
6. Shape the dough into 40-50g pieces and place on a baking sheet lined with parchment paper.
7. Proof the dough for a couple of hours.
8. Brush with egg wash and bake at 180°C (350°F) for 15-20 minutes.
9. Cool completely.
10. Cut a V-shaped slit in the top of each maritozzo and brush with cold espresso.
11. Pipe the torrone cream into the slit.
12. Decorate with dried fruit and candied peel.

Tips

• Shape: To achieve the classic oval shape, gently elongate the dough balls.
• Storage: Maritozzi can be frozen and thawed in the refrigerator before serving.
• Decoration: A glaze made with powdered sugar and water adds a glossy finish.

Grand Hotel Palatino