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A Guide to the Real Food and Wine of RomeContinued from page 6By OMNIA Vatican and Rome
Desserts
Decadence seems to be key concept for Roman pastries. Take for example the Bignè di San Giuseppe, also known as Zeppole. These are deep-fried or baked sugary dough balls, about the size of a fist, oozing (think volcanic quantities) with a cream filling. Another heart-stopping Roman classic is Maritozzi con la panna. Guaranteed to leave you with a creamy grin, these are a cross between bread and pastry, opened like a sandwich and filled with cream.
Part 8: The Wine of Ancient Rome
In this article: Part 1: Introduction Part 2: Mapping Your Meal Part 3: The Festival of Pasta Part 4: Pizza Part 5: Secondi Piatti Part 6: Vegetarian Delicatessen Part 7: Desserts Part 8: The Wine of Ancient Rome Part 9: Eat Like a Local |
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