Rama di Napoli al Lotus

Rama di Napoli al Lotus is a modern Neapolitan‑inspired pastry that fuses the traditional flaky shell of a *sfogliatella* with a filling based on Lotus Biscoff spread. While the classic *sfogliatella* is characteristically filled with ricotta, semolina, and candied fruit, the *Rama*—a less common Neapolitan pastry—typically features a similar layered, clam‑shaped dough but can accommodate savory or sweet fillings. The “al Lotus” variant substitutes the traditional ricotta‑based cream with a smooth, caramelised‑biscuit cream made from crushed Lotus speculoos cookies, yielding a rich, spiced sweetness.

What distinguishes a great version is the balance of textures: the outer shell must be impossibly crisp and shatteringly flaky, achieved by laminating dough with butter or lard, while the interior lotus cream should be velvety and not overly sweet, with the distinctive cinnamon‑and‑brown‑sugar notes of the biscuit. The pastry should be served warm so the filling softens slightly against the brittle layers.

Two Italian venues showcase this dish thanks to the recommendations of the Frama Twins. At **Paneficio San Giuseppe** in Catania, the *Rama di Napoli al Lotus* is praised for its meticulous lamination and authentic Neapolitan technique. In Piano Tavola, **Frank Bar** offers a version that leans into the Lotus flavor with a slightly denser cream, creating a more indulgent take. Regional variations remain uncommon, as the dish is a contemporary invention; however, in Naples itself, the traditional *Rama* might be filled with vanilla custard or chocolate, while the Lotus variant is a modern, fusion twist gaining popularity outside the city.