Rame di Napoli al Cioccolato (Italian Sicilian Chocolate Rame di Napoli Cookies)

1 day ago
4 min read

The Rame di Napoli are traditional chocolate cookies from Catania, especially associated with the autumn season and the Feast of All Saints. Despite their name, they are Sicilian, not Neapolitan. Their characteristic texture is soft and cake-like, flavored with cocoa, warm spices, citrus, and sometimes filled with jam or hazelnut cream before being covered with dark chocolate glaze. This refined version keeps the recognizable flavor of the original while turning it into a plated dessert with a more contemporary Michelin-style structure: soft chocolate cake-cookie, bitter chocolate glaze, citrus, hazelnut, and a clean contrasting sauce.

Region: Sicily

Origin: Catania

Course: Dessert

Difficulty: Intermediate

Servings: 4

Servings and Timing

Preparation Time: 35 minutes

Resting Time: 20 minutes

Cooking Time: 18 minutes

Cooling and Assembly Time: 30 minutes

Total Time: About 1 hour 45 minutes

Ingredients

For the Rame di Napoli

1½ cups all-purpose flour
½ cup granulated sugar
⅓ cup unsweetened cocoa powder
½ cup whole milk
4 tbsp unsalted butter, melted
1 large egg
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp ground cloves
1 tsp finely grated orange zest
½ tsp vanilla extract
Pinch of fine sea salt

For the Filling

⅓ cup smooth orange marmalade
¼ cup toasted hazelnuts, finely chopped

For the Dark Chocolate Glaze

6 oz dark chocolate, 70% cocoa
1 tbsp unsalted butter
1 tbsp heavy cream

For the Hazelnut Crumble

½ cup toasted hazelnuts
¼ cup all-purpose flour
2 tbsp granulated sugar
2 tbsp unsalted butter
1 tbsp cocoa powder
Pinch of salt

For the Orange Sauce

¾ cup fresh orange juice
1 tbsp fresh lemon juice
2 tbsp granulated sugar
1 tsp cornstarch
1 tbsp unsalted butter

For Finishing

Toasted hazelnuts
Dark chocolate shards
Fresh orange zest
Cocoa powder, very lightly

Preparation

1. Prepare the Cookie Batter

Preheat the oven to 350°F. Combine flour, sugar, cocoa powder, baking powder, cinnamon, cloves, orange zest, and salt. In a separate bowl, whisk together milk, melted butter, egg, and vanilla. Add the wet ingredients to the dry ingredients and mix only until combined. The batter should be soft and thick.

2. Shape and Bake

Spoon the batter into eight small rounds on a parchment-lined baking sheet, leaving space between each. Flatten them slightly with the back of a spoon. Bake for 12–15 minutes. The centers should remain soft and moist rather than dry. Cool completely.

3. Prepare the Filling

Mix the orange marmalade with the finely chopped toasted hazelnuts. Spread a thin layer over four of the cooled cookies. Top each with a second cookie, creating a compact sandwich.

4. Prepare the Chocolate Glaze

Melt the dark chocolate gently with butter and heavy cream over a double boiler or in short microwave intervals. Stir until smooth and glossy. Spoon or brush the glaze over the upper surface of each assembled Rame di Napoli. Allow the chocolate to set slightly.

5. Prepare the Hazelnut Crumble

Combine chopped hazelnuts, flour, sugar, butter, cocoa powder, and salt. Rub together until irregular crumbs form. Bake at 350°F for 8–10 minutes, until toasted and aromatic. Cool completely.

6. Prepare the Orange Sauce

Combine orange juice, lemon juice, sugar, and cornstarch in a saucepan. Cook over medium heat while whisking until lightly thickened. Remove from the heat and whisk in the butter. Cool to room temperature.

Michelin Style Plating

For this plate, avoid the previous open-raviolo composition. Place the glazed Rame di Napoli upright or slightly leaning on one side of a dark or stone-colored ceramic plate. Cut a second small portion in half and expose the soft interior and orange-hazelnut filling. Draw one narrow crescent of orange sauce across the plate rather than using multiple dots. Add a compact mound of hazelnut crumble on the opposite side and insert one thin dark chocolate shard vertically for height. Finish with toasted hazelnuts and a small amount of fresh orange zest. Keep the composition asymmetrical, darker, and more dramatic than the previous desserts.

Professional Technique

The cookies must remain soft inside. Overbaking destroys the characteristic texture of Rame di Napoli. The glaze should be fluid enough to coat the surface smoothly but not so hot that it soaks into the cookie. The orange marmalade must be used sparingly to provide acidity without overpowering the chocolate. Toasting the hazelnuts before use is essential because their roasted aroma supports the cocoa and spice profile.

Chef Tips

Use high-quality Dutch-process cocoa for deeper flavor. Choose dark chocolate with at least 65–70% cocoa. Use marmalade with visible peel and balanced bitterness. Do not refrigerate the cookies before serving because cold temperatures mute the chocolate aroma. Serve at cool room temperature.

Common Mistakes

Do not overbake the cookies. Do not make the glaze excessively thick. Do not use too much marmalade. Do not skip the citrus zest. Do not overload the plate with chocolate components. Do not assemble the dessert too far in advance.

Wine Pairing

Marsala Superiore Rubino – Dark fruit and oxidative notes work naturally with chocolate and spice.

Passito di Pantelleria – Candied citrus and dried apricot balance the bitter chocolate.

Malvasia delle Lipari Passito – Floral sweetness softens cocoa and toasted hazelnut.

Moscato di Noto – Aromatic freshness provides contrast to the richness of the glaze.

Nero d’Avola Passito – Dark berry and spice notes create a powerful pairing with chocolate and orange.

Storage and Reheating

Store unglazed cookies in an airtight container at room temperature for up to 3 days. Once glazed, store them in a cool, dry place for up to 2 days. Orange sauce can be refrigerated for 3 days. Hazelnut crumble keeps for up to 4 days. Do not microwave. If necessary, allow refrigerated components to return to room temperature before plating.