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| Cornetto, saccotino, cappuccino and spremuta d’arancia |
In the mornings, if they have breakfast at all, which they call calazione (with a name like that no wonder they forget to eat it), they will have a cornetto with their caffè. Bread, Cakes and Ale says: A cornetto (“little horn”) is not a croissant (French for “crescent”), not being as buttery and flaky. There is the cornetto semplice (plain) and the cornetto ripieno (filled) alla crema (with custard), alla marmellata (with jam), al miele (with honey and often integrale, wholewheat), and cornetto al cioccolato (with nutella). Two different websites have recommended Caffè Barberini in Testaccio (next to Volpetti's) for the best cornetti but I'd rather find a pasticceria near the apartment with hot ones.
Saccottino al Cioccolato
This is the Italian for pain au chocolat. You can order that if you prefer for colazione.
Note: this is one time of day that you can order a cappuccino... and some spremuta d’arancia (and hope it is freshly squeezed orange juice). For more information on caffè in Rome see Will Travel for Food's article: Prendiamo un caffè? 6 coffee "bars" to try in Rome (she also thinks that Barberini's in Testaccio has the best cornetti). And remember that it costs money to sit down at a table. Italians stand at the bar and wolf it down.
A Quick Italian lesson here from Cornell in Rome:
"Panetteria and Panificio: where you can get bread (aka bakery)
Pasticceria: pastries or cakes, or both
Forno: “oven” in English. Indicates where bread is actually produced
In general, Panificio means a place where bread is produced and sold."
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| Maritozzi |
I thought that this would count as a morning breakfast roll since it is a sweet bun with raisins but I discovered it was originally an Easter bun (like hot cross buns are here). In Rome they serve it with panna (whipped cream).
These have never been my favorite but perhaps I haven't had the real thing -- although for that I suppose we'll have to wait till we go to Sicily. We can try them in Rome but they are supposed to be filled with the ricotta only when you order them since otherwise they get soggy. Revealed in Rome says that the Sicilian bakery Ciuri Ciuri is good for such Sicilian desserts, as is Sicilia e Duce in Testaccio. She says go in to look at the desserts even if you don't buy any (I'd like to see the Cassatta).
Does this count? One blog says that "Roman bruschetta is traditionally made on pane casereccio di Genzano" which comes from a small town outside of Rome where they have a festa del pane every September. Here's a video from YouTube about it. Perhaps we can pick up a quarter of a loaf at the mercato.
This is a Christmas bread with dried fruits and nuts that supposedly has its origins during the winter solstice in imperial Rome. Bread Cakes and Ale has a posting from October 2013 with photos of it and pan pepato, a similar bread with black pepper. He stayed in Trastevere where he could walk past the "vintage pasticceria Valzani (whose site has a spectacularly crazy landing page)." The pastries look wonderful even if the website looks like something from the early days of the web. Look at their tea cookies.
Another Christmas pastry, these are little spiced nut pastries, sometimes dipped in chocolate, often in diamond shapes. Here's more information on buying Christmas pastries, in case we miss our plane home.
Yes, Fernando, you can get sflogliatelle in Rome but they aren't supposed to be as good as the ones from Naples. That being said, they and the other pastries sure look good at Linari in the Centro Storico.
