They arrived warm and flaky with something of the consistency of a Bath bun though obviously savoury – dusted with herbs, dotted with bacon and oozing with cheese. (Guanciale is a pancetta-like product made with pigs cheek. You can find a good description on Maialino’s rival Babbo’s website here)
As former Gourmet editor Ruth Reichl tweeted the other day: “Woke up thinking about Maialino rolls: rich little puffs of guanciale and pecorino. Utterly irresistible. Why didn’t I bring some home?” Wish I could have done too . . .
Any other rolls you’d like to champion – in New York, London or anywhere else for that matter?