Dolci Ricordi di Sicilia
Naples-style Rame with Gianduia Cream
Naples-style Rame with Gianduia Cream
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🍽️ Critical Details: Soft Spiced Heart | Gianduia Filling | 1KG Tray Format
🔥 Flavor Intensity: 5/5
🎯 Ideal for: Autumn holidays, family gatherings, lovers of rich and spiced desserts.
The "treasure" of Catania: a soft and spiced heart dressed in chocolate
Born in the nineteenth century as a brilliant and delicious mockery by the people of Catania toward the new copper-alloy currency of the Kingdom of the Two Sicilies, the "Rama di Napoli" is now the iconic dessert of the Etna autumn. In this irresistible variation, the classic cookie with its moist and extraordinarily soft dough encloses a generous gianduia cream filling, sealed by a crunchy dark chocolate glaze and decorated with traditional sugar sprinkles. An authentic dive into the Sweet Memories of Sicily.
- 🍫 Contrast of Textures: The leavened dough, similar to a soft cocoa sponge cake, contrasts with the crunchy outer coating, offering a rich and satisfying tactile experience.
- 🌰 Gianduia Filling: The classic Catanese recipe evolves: the heart of the dessert is a hug of hazelnut and cocoa cream, which provides perfect roundness to the palate and superior melt-in-the-mouth quality.
- 🌿 Ancestral Spiced Bouquet: The sweetness of the honey is balanced by the aromatic warmth of cinnamon and cloves, essential spices that give the Rama its characteristic festive scent.
- 🧑🍳 Artisanal Craftsmanship: Hand-kneaded and glazed, these Rame maintain their internal moisture and the fragrance typical of fresh, daily pastry, avoiding the dryness of industrial products.
Technical Data Sheet
| Parameter | Detail |
|---|---|
| Net Weight | 1 KG Tray |
| Dough Ingredients | 00 wheat flour, sugar, milk, honey, cocoa, eggs, baking powder, cinnamon, cloves. |
| Filling and Glaze | Gianduia cream, chocolate coating, sugar sprinkles. |
| Allergens | Gluten, Lactose, Eggs, Nuts (Hazelnuts), Soy. |
🍷 The Ambassador of Taste recommends:
Rame di Napoli are terrified of the cold. I advise against putting them in the refrigerator: the honey dough would crystallize, becoming hard, and the glaze would take on a dull patina. Leave them at room temperature. For a superior experience, try them with a glass of Zibibbo or Passito di Pantelleria: the wine's alcoholic backbone cleanses the palate from the gianduia cream and enhances the spiced notes of the cloves.
- Luca Mauro Consoli
Complete the Experience
🛒 Passito di Pantelleria: The royal pairing to support the dessert's spiced complexity.
🛒 Chocolate and Chili Liqueur: To enhance the warm notes of cocoa with an Etna-style kick.
📦 What you receive
A 1 KG family-sized tray containing artisanal Rame di Napoli with Gianduia Cream, protected by packaging designed to preserve the top glaze.
🌡️ Storage: Cool and dry place. Do not refrigerate.
✅ Etnaly Quality: Traditional Catanese product made according to the historical recipe, with no added preservatives.
Bring the history and rich taste of Catania to your table with Etnaly-Shop.
