If pizza is the queen of Naples, the babà is undoubtedly the King. A typically Neapolitan dessert that can not be more Neapolitan, despite its origins being in Poland and in France. In fact, the baba moved to Paris with the famous French confectioner, Nicolas Stohrer, who created a version with fruit salad called baba savarin. Only when he arrived in Naples in the nineteenth century, however, he knew his fortune with the characteristic mushroom shape and an even softer dough. And the rum obviously. Soft and with a contrasting taste, eating in Naples means tasting the Babà.

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