Maritozzi are Rome’s iconic breakfast buns: golden, yeasted ovals split down the middle and copiously stuffed with barely sweetened whipped cream. A similar sweet traces its roots to ancient Rome, when honey-sweetened bread sustained travelers and laborers. In the Middle Ages, the recipe evolved into a Lenten treat, enriched with olive oil and raisins but still suitably austere. Maritozzi quaresimali, as they are known, are still made at Regoli, which also makes the more decadent, dairy-rich incarnation, which evolved in the nineteenth century when bakers started going HAM, adding eggs, milk, and citrus zest, turning the once-pious bun into something sin-worthy. The name comes from marito, or “husband”—the lore says these buns were a kind of edible engagement gift, sometimes even hiding a ring inside. Today, the cream-filled version is a Roman pastry case staple and often the best reason to get out of bed, especially if you’re in walking distance of Panificio Bonci, Roscioli Caffè, or Regoli.