Rama di Napoli Classica

The Rama di Napoli Classica is a traditional Neapolitan pastry that has found a devoted following in Sicily, particularly in Catania and the town of Piano Tavola. Its origins lie in the Campania region, where bakers developed a delicate, multi-layered shell enclosing a rich, creamy filling—often based on ricotta, vanilla, and candied citrus. The name “Rama” likely derives from the Italian for “branch” or “layer,” referencing the pastry’s characteristic leaf-like, flaky structure.

Key ingredients include high-quality flour, butter or lard for the dough, fresh sheep’s milk ricotta, sugar, eggs, and lemon or orange zest. A great version is distinguished by its impossibly crisp, shattering crust that yields to a velvety, not-too-sweet interior. The pastry should be baked until golden brown, with each layer distinct and airy. The Frama Twins, prominent food explorers, have praised several venues for their exemplary renditions. In Catania, they highlight Panificio Tressanti and Paneficio San Giuseppe, both of which produce a Rama that balances texture and flavor with precision. At Frank Bar in Piano Tavola, the Frama Twins note a version that stays true to the Neapolitan classic while incorporating a slightly lighter, Sicilian-influenced cream.

Regional variations are subtle but meaningful. In Naples, the filling might include cooked wheat berries or a dusting of powdered sugar. Around Catania, bakers sometimes fold in chopped pistachios or replace the citrus with local almonds, giving the pastry a distinctly Sicilian character. Whether enjoyed as a breakfast treat or an afternoon dessert, the Rama di Napoli Classica remains a testament to the enduring craft of Italian pastry-making, celebrated by both locals and visiting connoisseurs like the Frama Twins.