Everyone loves Italy, we love the weather, food, wine, art and architecture. But what about the cakes, oh good grief, what about the cakes…..

I first discovered the joy of the maritozzo in Le Marche, with my friend Lara Massi. She took me to Paolo Brunelli’s ice-cream shop and pasticceria and it was an eye-opener. A maritozzo is basically a simple, small bun, the dough is light and very slightly sweet, a little bit like a French brioche. After baking the dough rises and creates a deliciously light, golden brown bun. The bun is allowed to cool and then it is cut across the middle and filled with ridiculous amounts of whipped cream. The result is a thing of beauty and the taste is just divine.

The locals eat these delicious maritozzi with their fingers, personally I’d prefer a knife and fork, but that’s just not done here, and I can’t ask because it would make me seem even more foreign (if that’s possible).

The origins of the maritozzi can be found in the villages of Central Italy, especially in Lazio, Le Marche and Umbria. Here up until the 1960s local people would often farm the land, frequently leaving the village first thing in the morning and not returning home until dusk. The maritozzo would have been a welcome snack in the mid-morning or the afternoon. A delicious energy giving refreshment.

The popularity of the maritozzi is now spreading throughout Italy. The name ‘maritozzi’ is said to come from the word ‘marito’ meaning husband and so maritozzo, singular can be translated as ‘almost husband’. Some people say it was given by a husband to his future wife as a sign of love. The maritozzo is also associated with the Lenten period of fasting (in the run up to Easter), when people would stock up on sweet treats before the forty days of abstinence, known in Italy as the ‘Quaresima’ began.

Nowadays it’s popular to have a ‘maritozzo’ as a breakfast treat. Can you imagine anything more perfect – I certainly can’t.

Notes:

• Senigallia, a seaside town in Le Marche region is a gastronomic hub. The town has two Michelin-starred restaurants and it has the world class ice cream and pasticceria – maker Paolo Brunelli. The town is the home to a culinary institute ‘Istituto Panzini’ Istituto Panzini, Senigallia which has trained numerous Italian chefs, including Moreno Cedroni and Mauro Uliassi.
• Paolo Brunelli – cakes and ice cream – are not to be missed! Just visit his web site to see that in Italy everything, just everything, is artistry: https://paolobrunelli.me/en/
• Le Marche is a region of beautiful walled towns, rolling green hills and fantastic cuisine. If you feel inspired to visit you might enjoy an article I wrote a few years ago: Senigallia – 10 reasons to visit!

_{With apologies – I should have taken the photo before I started eating!}

• The attraction of the ‘maritozzo’ is now spreading throughout Italy. Here’s an article from one of Italy’s ‘branding sites’ explaining how the maritozzo can now be enjoyed in Treviso, Verona and Vicenza. The writer is Nicole Rossignoli – she’s done a nice job. Why has ‘il maritozzo’ conquered the Veneto region!
• There’s a special Venetian gift awaiting the first person to tell me where I can get a really wonderful ‘maritozzo’ in Venice!
• To discover numerous articles on Italy I invite you to explore www.greyhoundtrainers.com this is my blog, coming up for ten years old, it’s a treasure trove of articles and information about Italy.
• If you’d like to experience truly tailor-made travel in Italy then visit our sister company www.grand-tourist.com for exceptional, high quality journeys in Italy.

• March 2024