Maritozzi

Roman Sweet Buns for Lent with Pine Nuts, Golden Raisins and Hand Made Candied Orange Peel

I had my first maritozzo not at a bar in Rome, but in San Francisco at the home of my dear friend and mentor Chef Carlo Middione. His maritozzi were steeped in tradition, a nod to the more ancient roots of this beloved pastry. A brioche of sorts, enriched with extra virgin olive oil, whole eggs, pine nuts, golden raisins, and his iconic homemade candied…