How to pronounce Maritozzo

In the International Phonetic Alphabet it is /mariˈtɔttso/. In plain English letters that is mah-ree-TOT-tsoh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Maritozzo?

Maritozzo is a dessert of Italy. Where it comes from: Rome. People usually eat it for breakfast. Its main ingredients are wheat & flour and dairy & cheese. It tastes sweet and rich.

Where Maritozzo comes from

Maritozzo is one of 141 signature dishes of Italy on this map. See all dishes from Rome.

• Carbonara · Noodles & pasta · Rome

  Carbonara is spaghetti or rigatoni tossed off the heat with egg yolks, grated pecorino romano, crisp cubes of guanciale (cured pork cheek) and a lot of black pepper, so the egg turns into a silky sauce without scrambling.

• Cacio e pepe · Noodles & pasta · Rome

  Cacio e pepe is pasta, usually tonnarelli or spaghetti, tossed with grated pecorino romano and a lot of black pepper, made creamy with the starchy pasta water.

• Amatriciana · Noodles & pasta · Amatrice

  Amatriciana is a pasta sauce of guanciale, cured pork cheek, cooked with tomato, pecorino, black pepper and a little chilli, usually served with bucatini or spaghetti.

• Carciofi alla giudia · Main dish · Rome's Jewish quarter

  Carciofi alla giudia are "Jewish-style artichokes": whole Roman artichokes trimmed and fried twice in olive oil, first gently until tender and then at high heat after the leaves are opened, so they look like a golden, crisp flower.

• Porchetta · Street food · Ariccia (Lazio)

  Porchetta is a whole pig, deboned and rolled with salt, pepper, garlic, rosemary and wild fennel, then roasted for many hours until the skin is crisp and the meat moist.

• Pasta alla gricia · Noodles & pasta · Rome

  Gricia is pasta with guanciale, the cured pork cheek, pecorino romano and black pepper.

Food of Italy

Dishes like Maritozzo in other countries

Same type of dish and similar main ingredients as Maritozzo:

• Pastel de nata · Dessert · Belém, Lisbon, Portugal

  The pastel de nata is a small tart of crisp, flaky pastry filled with egg custard and baked at very high heat until the top is scorched in spots.

• Künefe · Dessert · Hatay (Antakya), Türkiye

  Künefe is a dessert of shredded kadayıf pastry layered with a soft unsalted cheese that melts and stretches, baked in a small round metal pan until crisp and golden, then soaked in syrup and topped with pistachios.

• Bint al-sahn بنت الصحن · Dessert · Sanaa, Yemen

  Bint al-sahn, "daughter of the plate", is a round cake of many thin layers of buttery dough, baked until golden and served warm, drizzled with honey and sprinkled with black seeds.

• Butter tart · Dessert · Ontario, Canada

  The butter tart is a small pastry shell filled with butter, brown sugar or maple syrup, and egg, baked until the filling is runny or set with a crisp top.