The “maritozzo” has always been considered a dessert full of Roman significance and tradition.
This soft sweet bun, with its characteristic elongated appearance, has its roots in ancient Rome, when it was customary among young lovers to give it to their fiancée as a gesture of affection.
The very name of the cake derives from this ancient custom: future brides, in fact, used to call their beloved “maritozzo,” an affectionate pet name that combines the term “husband” with a diminutive, joking suffix.
Often, a small gift, such as a ring or a piece of jewelry, was hidden inside the maritozzo, making the sweet a true messenger of love.
Even today, in many regions of Italy, maritozzo is considered a pleasant accompaniment for breakfasts or snacks in company, preserving intact its meaning as an expression of affection and sharing.
Its preparation, handed down from generation to generation, sees the use of simple and genuine ingredients, such as flour, eggs, sugar and sometimes candied fruit or raisins, which give it a delicate and enveloping flavor.
Chef Giuseppe Mulargia’s Christmas maritozzo
The “Xmas Edition” version of maritozzo created by Chef Giuseppe Mulargia, winner of the prestigious “Cucina Italiana per Roma Capitale” award, is a fascinating reinterpretation of this iconic Roman Christmas dessert. Mulargia has masterfully fused tradition with captivating innovations, resulting in a dream creation for lovers of holiday flavors.
The creamy filling of this special version of maritozzo sublimely evokes the typical flavors of the Christmas season. Made with fresh cream, egg yolks, sugar and the prized white nougat, this soft, enveloping heart gives the palate a true explosion of sweetness and the crunchy note of nougat. Each bite is an invitation to be carried away by the memories and emotions that Christmas evokes.
The soft and aromatic maritozzo dough is made through the use of sourdough, extra virgin olive oil and a delicate hint of grated orange, which infuses the dough with an intoxicating fragrance and a subtle reminder of the Christmas atmosphere. This soft, enveloping base serves as the perfect counterpoint to the creamy filling, creating an absolutely irresistible balance of textures and flavors.
Further embellishing this creation are the dried fruit and candied fruit, which elegantly decorate the surface of the maritozzo, making it a festive and refined dessert, perfect to brighten Christmas evenings in the company of friends and family.
Each slice of this “Maritozzo Xmas Edition” is an invitation to rediscover the Roman culinary tradition with a contemporary and innovative look, a true sensory experience to be shared and celebrated.
Savoring this Christmas dessert means not only enjoying an irresistible dessert, but also immersing oneself in the history and culture of a land rich in flavors and traditions of conviviality. A gesture of sharing and love for one’s roots, making the “Maritozzo Xmas Edition” a perfect gift to give and receive during the holidays.
Maritozzo Xmas Edition Recipe
Ingredients for 4 people
For the maritozzo:
Pre-dough
100 gr 00 flour
5 gr brewer’s yeast
100 gr fresh milk
Dough
55 gr granulated sugar
10 gr invert sugar
120 gr whole eggs
170 gr fresh whole milk
7 gr brewer’s yeast
350 gr flour 00
7 gr malt powder
5 gr grated orange peel
70 gr evo oil
10 gr fine salt
For the nougat cream sauce:
250 gr fresh cream
41 gr granulated sugar
57 gr egg yolk
52 gr white nougat
4 gr gelatin leaf
For decoration:
Icing sugar
Mixed dried fruit and candied fruit.
Procedure:
For the nougat custard
Using a mixer, whip the egg yolk with the sugar and set aside. In a small saucepan, bring the cream to 50° (with the help of a specific thermometer) and incorporate the yolk and sugar mixture bringing everything to 84° turning with a whisk thoroughly. Check the temperature and when it has dropped to 40° incorporate the isinglass and nougat cut into not too large cubes and melt. Using a blender, puree the cream for a few seconds and then put the mixture in a pastry bag and let it rest in the refrigerator for 30 minutes at 0/2 degrees.
For the maritozzo:
For the pre-dough:
Dissolve yeast in milk and add flour until mixture is created and let rest and rise until doubled in volume.
Final dough:
In the planetary mixer pour the sugar, inverted sugar, eggs, milk and yeast and spin for a few seconds then add the flour and malt, halfway through the dough add the initial pre-dough.
When the dough is firm you can add the oil, salt and grated orange until fully absorbed. When the dough is completed let it double its volume inside a bowl at room temperature and then place it in the refrigerator overnight, covering it.
Form into 40/50-gram balls and place in a baking dish covered with baking paper and let rest for a couple of hours. Before baking brush the surface with beaten egg and bake at 180 degrees for 15 to 20 minutes. Once baked wait for a couple of hours then cut the surface forming a V, douse with cold espresso coffee and fill with nougat cream cheese. Garnish as desired with dried fruit and candied fruit.
Helpful Tips:
Shape: To get the classic oval shape, stretch the dough balls slightly.
Storage: The maritozzi can be frozen and enjoyed anytime by letting them thaw in the refrigerator.
Decoration: An icing of powdered sugar and water adds a shiny, refined touch.
Where to try Maritozzo
Le Spighe Restaurant, located inside the FH55 Grand Hotel Palatino, is a culinary oasis that delights the palates of visitors, both hotel guests and outside customers. Open for both lunch and dinner, this restaurant offers a unique experience, diving into the delights of traditional Roman and national seafood and land cuisine.
Chef Giuseppe Mulargia has created this version of il Maritozzo “Xmas Edition” that will delight even the most discerning palates.
The FH55 Grand Hotel Palatino, a pet friendly place, easily accessible by car thanks to several nearby contracted garages, offers its guests excellent service and an elegant and refined setting, in which Le Spighe Restaurant shines as a food and wine gem.
An ideal place to explore the authentic flavors of Roman and national cuisine, in a welcoming and relaxing atmosphere.