Italy Cafe Pastries: What Italians Eat With Their Coffee
Share
At a typical Italy cafe, or bar as Italians call it, the classic pastries eaten with coffee are the cornetto, the cream-filled Roman maritozzo, the crisp Neapolitan sfogliatella, the filled bombolone and twice-baked biscotti. Most are breakfast pastries enjoyed in the morning with a cappuccino or espresso, while biscotti and other cookies stretch into the afternoon.
This guide is all about the food: what each pastry is, where it comes from, when people eat it and which coffee suits it. At the end, you will find a simple home recipe for maritozzi. For the drinks themselves and the etiquette of ordering, see our guide to Italian coffee rules.
Italy Cafe Pastries at a Glance
| Pastry | Home region | What it is | Usually eaten | Coffee match |
|---|---|---|---|---|
| Cornetto | All of Italy | Crescent pastry, plain or filled | Breakfast | Cappuccino |
| Maritozzo | Rome and Lazio | Soft sweet bun split and filled with whipped cream | Breakfast or a morning treat | Espresso |
| Sfogliatella | Naples and Campania | Shell-shaped pastry filled with sweet ricotta | Morning or mid-morning | Espresso or macchiato |
| Bombolone | Tuscany and beyond | Filled doughnut, no hole, rolled in sugar | Breakfast or snack | Cappuccino |
| Biscotti / cantucci | Tuscany | Twice-baked almond cookies | Afternoon or after a meal | Espresso |
The Cornetto: Italy's Breakfast Staple
The cornetto looks like a croissant, but most Italian versions are softer and sweeter, closer to a brioche, and recipes often include eggs and a little more sugar. You will see it vuoto (plain), or filled with pastry cream, apricot jam, chocolate or, in some bars, pistachio cream. In many places it is dusted with powdered sugar.
It is the default breakfast pastry, eaten standing at the counter in a few bites alongside a cappuccino. If you bake at home, a soft brioche-style crescent dipped into a milky coffee gets you very close to the experience.
Maritozzo, Sfogliatella and Bombolone
Maritozzo (Rome)
A soft, slightly sweet yeast bun, often scented with orange or lemon zest, sliced open and generously filled with lightly sweetened whipped cream. Roman tradition links it to courtship; the name is commonly connected with marito, the Italian word for husband, and stories describe buns given to fiancées, sometimes with a ring hidden inside. Today it is an indulgent breakfast or mid-morning treat. A short, strong espresso balances all that cream.
Sfogliatella (Naples)
The name refers to its many thin layers. The riccia is the famous shell-shaped version: dozens of crisp, ridged layers that shatter when you bite in. The frolla uses a smooth shortcrust-style dough and is softer. Both are filled with sweet ricotta, semolina, candied citrus and cinnamon. Legend traces its origins to a convent on the Amalfi Coast before it became a Naples bakery icon. An espresso or espresso macchiato suits its rich filling. Learn how macchiatos differ in macchiato explained.
Bombolone (Tuscany)
A round fried doughnut with no hole, rolled in sugar and filled with pastry cream, jam or chocolate. Bomboloni are especially associated with Tuscany and are a favorite at bakeries and seaside bars. Pair one with a cappuccino; the foam softens the sugar crust.
Biscotti and Afternoon Sweets
Biscotti, especially Tuscan cantucci studded with almonds, are baked twice so they are dry and crunchy, made for dipping. In Tuscany they are traditionally dunked in sweet dessert wine after a meal, but they are also perfect with an afternoon espresso. Our classic biscotti recipe shows how to make them.
Other coffee-friendly sweets you might spot at a bar or pastry shop include small almond cookies, crostata (jam tart) slices and, in Sicily, brioche served with granita in summer; see our coffee granita recipe. For dessert, Italy's most famous coffee sweet is of course tiramisu; our tiramisu recipe tells its story.
Easy Maritozzi Recipe
Makes 8 buns. Active time about 40 minutes, plus rising.
Ingredients
- 2 1/2 cups (300 g) all-purpose or 00 flour
- 1/2 cup (120 ml) whole milk, lukewarm
- 1 tsp (3 g) instant or active dry yeast
- 3 tbsp (40 g) sugar
- 1 large egg, room temperature
- 3 tbsp (40 g) unsalted butter, softened
- Finely grated zest of 1 orange
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 egg beaten with 1 tbsp milk, for brushing
Filling: 1 1/2 cups (360 ml) cold heavy cream whipped with 2 tbsp powdered sugar and 1/2 tsp vanilla. Glaze (optional): 2 tbsp sugar dissolved in 1/4 cup (60 ml) hot water.
Method
- Stir the yeast and a pinch of the sugar into the warm milk; let it sit 5 to 10 minutes until foamy.
- In a large bowl, mix the flour, remaining sugar and zest. Add the milk mixture, egg and vanilla and mix into a shaggy dough.
- Knead for 5 minutes, add the salt, then work in the butter a little at a time. Knead 8 to 10 minutes more by hand (or 6 to 8 by mixer) until smooth and elastic.
- Cover and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
- Divide into 8 pieces, shape into smooth ovals and place on a lined baking sheet. Cover and rise again until puffy, about 1 hour.
- Heat the oven to 350°F (180°C). Brush with egg wash and bake 15 to 20 minutes, until golden.
- Brush the hot buns with the sugar glaze for shine, then cool completely.
- Slice each bun deeply along the top without cutting through. Fill generously with whipped cream and smooth the cream flush with a spatula. Dust with powdered sugar.
Tips and variations
- Fill the buns just before serving so they stay soft, not soggy.
- Make the dough the night before and let the first rise happen slowly in the fridge.
- For a coffee twist, whisk 1 tsp instant espresso powder into the cream before whipping.
- Add a spoonful of chopped pistachios or chocolate chips to the cream.
Italy Cafe Pastries FAQ
What do Italians eat with their coffee in the morning?
Most often a cornetto, sometimes a bombolone, maritozzo or sfogliatella depending on the region. Breakfast is usually sweet and light, eaten quickly at the counter.
What is the difference between a cornetto and a croissant?
A French croissant is very buttery and flaky. An Italian cornetto is generally softer, sweeter and more brioche-like, and recipes often include eggs.
Do Italians dip biscotti in coffee?
Many people do, especially in the afternoon. In Tuscany, cantucci are also traditionally dipped in a sweet dessert wine after dinner.
What is in a maritozzo?
A soft, lightly sweet yeast bun, often flavored with citrus zest, split open and filled with sweetened whipped cream.
Your Italian Bar Breakfast at Home
To complete your Italy cafe moment, brew a proper espresso or cappuccino. Our extra-dark Italian Roast delivers the classic bold bar taste, the 6 Bean Blend makes a rich house espresso, and our Decaf Espresso lets you enjoy a maritozzo in the evening too. Each Feel Espresso order is roasted 1–5 days before delivery.