Salt + Spine

Salt + Spine

Share this post

Salt + Spine
Salt + Spine
Brutti ma Buoni (Hazelnut Meringues) by Kristina Gill
Featured Recipes

Brutti ma Buoni (Hazelnut Meringues) by Kristina Gill

Brutti ma buoni, “ugly but delicious,” is a phrase perfectly suited to much of Rome’s food. The ingredients may be gorgeous, but the finished product is often aesthetically challenged.

Brian Hogan Stewart's avatar
Brian Hogan Stewart
Oct 27, 2020
∙ Paid

Share this post

Salt + Spine
Salt + Spine
Brutti ma Buoni (Hazelnut Meringues) by Kristina Gill
Share

This is one of two featured recipes by this week’s guest, Kristina Gill from her cookbook Tasting Rome. Paid subscribers can also access her recipe for Pollo alla Romana (Chicken with Tomatoes and Bell Peppers).

Brutti ma Buoni (Hazelnut Meringues)

MAKES 30 BRUTTI MA BUONI

Brutti ma buoni, “ugly but delicious,” is a phrase perfectly suited to much of Rome’s food. The ingredients may be gorgeous, but the finished product is often aesthetically challenged. In this case, brutti ma buoni specifically refers to meringues loaded with chopped toasted hazelnuts. They are sold by weight at traditional bakeries like Antico Forno Roscioli and Forno Campo de’ Fiori. Trust us—the beauty of these is in the taste.

Keep reading with a 7-day free trial

Subscribe to Salt + Spine to keep reading this post and get 7 days of free access to the full post archives.

Already a paid subscriber? Sign in
© 2025 Brian Hogan Stewart
Privacy ∙ Terms ∙ Collection notice
Start writingGet the app
Substack is the home for great culture

Share