"Before Shannon Swindle even got the job as pastry chef at Mother Wolf in Los Angeles, he knew maritozzi were destined for the dessert menu. The restaurant’s bouncy, football-shaped Italian brioche buns are filled with an absurd amount of cloud-like whipped cream and hide a surprise sweet-tart pocket of macerated Harry’s Berries. “It’s a bit more dessert-y than the classic” bun, which is typically eaten for breakfast in Italy, Swindle says. But it’s still “iconically Roman.”" - ByAli Francis
