Rhum Babà

The Origin of two culinary traditions.

The arrival of foreign cooks in the palaces of the aristocracy and the court of the Bourbons not yielded, as you might expect, a large number of cakes of royal origin. With the exception of one. The babà, a classic Neapolitan.

The shape is that of a small pie of a very soft dough. Essential the scent of rum.

Its inventor was King Stanislaus of Poland, who, exiled in Lorraine, after the defeat in the War of the Polish Succession 1733-38, he devoted himself to the improvement of the typical sweet Lorraine, the Kugelhupf, soaking it in rum. Avid reader of a thousand and one night he called the sweet : Alì Babà.

The first part of the name got lost on the road and the Babà came as the result of the Bourbons in Naples.
Another typical sweet of Naples is the Pastiera, created to celebrate the Easter holidays. is a gentle Mediterranean sweet to the last crumb, as well as its basic ingredients: ricotta, orange flower water, the cedar, the candied orange peels and the pastry (which in Naples is prepared with flour , sugar, egg yolks and pork lard) and wheat left to soak in cold water for three days before being cooked.

All the Neapolitan pastries produce the Pastiera, but some ingredients may vary, because each of them guards his recipe jealously.

Pastiera Rum Babà


Contact me and I  will organize a patisserie cooking lesson focused on learning the old neapolitan classic.