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“Babà” The Neapolitan Dessert

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“Babà” With Ancient Verna And Senatore Cappelli Grains And Rum Bath In “Vasocottura”

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“Babà” With Ancient Verna And Senatore Cappelli Grains And Rum Bath In “Vasocottura”.

The rum “Babà” in “vasocottura” is a version of the delicious leavened cake, prepared and baked in glass jars.

The classic recipe of “Babà” directly from the Neapolitan tradition, unique, unmistakable with its soft rum flavor.

This Neapolitan dessert is highly appreciated thanks to its soft and spongy texture and is wet with a fragrant liqueur that gives it a particular flavor, rum, a very aromatic amber colored liqueur.

Preparing it by hand using the “vasocottura” technique, you get a juicy, soft baba with a better storage capacity, without the use of preservatives.

It is advisable to heat the “Babà” before consumption, possibly in the microwave for 30 seconds, having first removed it from the jar.

Net weight: 130g.

Ingredients: Rum bath (52.5% - Alc 14.7% vol) (sugar, water, rum (2.2%), ethyl alcohol, flavorings), fresh eggs, soft wheat flour type 00, butter (milk), Senatore Cappelli durum wheat semolina (6.9%), Verna type 2 stone ground soft wheat flour (4.6%), sugar, natural yeast (wheat), salt.

Average expiry: 180 days.


Energy: 1375 KJ, 327 kcal - Total fat: 10.9 g, of which saturated fat: 5.8 g - Carbohydrates: 44.8 g, of which sugars: 3.1 g - Protein: 6.5 g - Salt: 0.5 g


Specific References