Pasticceria Regoli
Nico Cristiani of Scatti di Gusto wrote in 2022 that Romans use the maritozzo from Pasticceria Regoli on Via dello Statuto as the yardstick for every other.
Why go
Gabriele Gervasi, chef de cuisine of Il Ristorante Niko Romito at the Bvlgari Hotel, sends people here for one thing: The order is the maritozzo, one of Rome's classic pastries: a soft, sweet bun split down the middle and filled with fresh whipped cream. It sounds simple, but the quality of the brioche and cream makes all the difference
(The Relisher, 2026). Leonardo Leuci, co-founder of the cocktail bar Jerry Thomas Speakeasy, chose Regoli in 2016 as one of the few remaining authentic pastry shops. They still bake classic pastries like 'diplomatici' for example, and cut in the correct size. No bite size versions, no trendy stuff or French imitations
(Gambero Rosso International).
The Regoli family were charcoal makers from Tuscany before they came to Rome and opened the shop in 1916, Katie Parla wrote for Eater (Eater, 2026). Alberto Rinaudo of Scatti di Gusto wrote in 2010 that Umberto Regoli and his wife Narcisa founded it in the early 1920s. He found the third generation in charge, with Carlo Regoli at the helm (Scatti di Gusto). Nico Cristiani found it unchanged in 2022, in what it sells and in its furniture, and indifferent to food fashions (Scatti di Gusto).
Have the maritozzo first. Carlo Mantuano of the Infatuation wrote in 2024 that the sweet, yeasty buns get neatly filled with a generous mound of whipped cream, and make for the perfect start to the day
(The Infatuation). Parla calls them classic
(Katie Parla, 2016). The cream bun is the version people know today. Gambero Rosso traces the older recipe to the Lenten maritozzo quaresimale, smaller and darker, enriched with raisins, pine nuts and candied fruit
(Gambero Rosso, 2019). Rinaudo wrote in 2010 that people come to Regoli for that one too.
The house speciality, Cristiani wrote, is the zabaione cream that finishes giant babà, cannoli, bavaresi and sfogliatelle
(Scatti di Gusto, 2022). Rinaudo's heart beat for the genovese al cioccolato, of immense quality, filled with rich chocolate and dusted with icing sugar. Excellent.
On Fridays only he bought the torta padovana, an odd, barely sweet breakfast cake,
and ate it in the morning with jam on top
(Scatti di Gusto, 2010). Take everything away in a box, or order at the counter and, as Parla puts it, the kitchen will send the items to your table at the neighboring Caffé Regoli, which also serves coffee
(Eater, 2026).
Order this / avoid
- Order: the maritozzo con panna, Gabriele Gervasi's order (2026) and the Infatuation's first maritozzo in Rome (2024).1
- Order: the genovese al cioccolato,
excellent
to Alberto Rinaudo of Scatti di Gusto (2010).8 - Order: the torta padovana on a Friday, for Rinaudo (2010).8
- Order: the diplomatici, the classic Leonardo Leuci says Regoli still cuts to the correct size (2016).2
What locals & experts say
- Nico Cristiani, Scatti di Gusto (2022):
A few steps from Santa Maria Maggiore, since 1916, the Regoli pastry shop remains one of the best in the city.
7 - Annie Replogle, The Infatuation (2025): for a train out of Termini, she says to stock up on the wild strawberry tarts and the pistachio-cream cornetti.6
Good to know
- When: go early. The Infatuation warned in 2024 that the maritozzi will "probably be sold out before noon." Rinaudo found the counter fullest on Sundays (2010).
- Seasonal: bignè in March, colombe at Easter and pandoro at Christmas (Parla, Eater, 2026).
- Where: Via dello Statuto 60, between Piazza Vittorio and Santa Maria Maggiore, near Termini. Call 06 4872812.
Verdict
should-visit — Go early to the century-old family counter near Santa Maria Maggiore for the cream-filled maritozzo. Two practitioners send people here, a chef for the brioche and a bartender for pastries cut the old way.