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.