After three months in the States, I was equally desperate for Roman pastries as my heart was for a break from the cholesterol free-for-all I have recently subjected it to. Compromise: Biscottificio Innocenti‘s bite size bigne’ di San Giuseuppe, choux pastry filled with egg custard. Bigne’ show up in Roman pastry shops around Carneval and stay through March, when they are typically eaten to celebrate the feast of San Giuseppe (Italian Father’s Day) on March 19.
Categories: Carbs, Rome & Lazio, Sweets & Dessert
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I have eaten way, way too many of these lately (by which I mean, of course, that I haven’t eaten enough). We got some good ones from Regoli, and the bakery near us does very fine bigne too.
February 27th, 2009 at 5:07 pmThese pastries remind me of the ‘cream puffs’ from my childhood made for religious occasions such as baptisms,first communions, weddings and funerals. They were light and sweet, filled w/custard and sprinkled with powdered sugar – can’t wait to taste them on my next visit to Roma.
February 28th, 2009 at 1:24 amMMMMMMM…Regoli. Their bigne’ are lethal and the maritozzi are ridiculous. Just give me pastry stuffed with whipped fat!
February 28th, 2009 at 3:58 pmHmm… yes, it is that time of year. One word: yum.
Great photo, and thanks for the link!
March 9th, 2009 at 8:41 am