/Bigne' di San Giuseppe

Bigne' di San Giuseppe

After three months in the States, I was equally desperate for Roman pastries as my heart was for a break from the cholesterol free-for-all I have recently subjected it to. Compromise: Biscottificio Innocenti‘s bite size bigne’ di San Giuseuppe, choux pastry filled with egg custard. Bigne’ show up in Roman pastry shops around Carneval and stay through March, when they are typically eaten to celebrate the feast of San Giuseppe (Italian Father’s Day) on March 19.

2016-01-09T13:32:27+00:00 February 27th, 2009|Categories: Carbs, Rome & Lazio, Sweets & Dessert|5 Comments


  1. Rob February 27, 2009 at 5:07 pm - Reply

    I have eaten way, way too many of these lately (by which I mean, of course, that I haven’t eaten enough). We got some good ones from Regoli, and the bakery near us does very fine bigne too.

  2. Mama Parla February 28, 2009 at 1:24 am - Reply

    These pastries remind me of the ‘cream puffs’ from my childhood made for religious occasions such as baptisms,first communions, weddings and funerals. They were light and sweet, filled w/custard and sprinkled with powdered sugar – can’t wait to taste them on my next visit to Roma.

  3. Katie February 28, 2009 at 3:58 pm - Reply

    MMMMMMM…Regoli. Their bigne’ are lethal and the maritozzi are ridiculous. Just give me pastry stuffed with whipped fat!

  4. GB March 9, 2009 at 8:41 am - Reply

    Hmm… yes, it is that time of year. One word: yum.

    Great photo, and thanks for the link!

  5. […] take part in traditions as long as I can eat. I’ll do it today and again at Carnival, on the Feast San Giuseppe, and again at […]

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