This product contains an aroma that has been studied and specifically created to give my signature to all my products. The aroma is a blend of cane sugar, orange and citron candied peels, citrus zests, acacia and chestnut honey, bourbon vanilla. The product is vacuum-sealed. To open the jar, simply release the metal clips and pull the plastic tab on the rubber seal. This allows air to enter, causing it to open. To remove it whole from the jar, run a thin metal spatula along the edges and bottom to detach it from the walls, then serve on a tray cut into slices as desired.
Store in a cool, dry place away from heat.
When closed, the product has a guaranteed shelf life of 6 months. Once opened, consume within a few days.
Artisan Neapolitan Rum Babà
Sale
A reinterpretation of the classic Neapolitan Babà through an innovative artisanal technique: jar cooking.
The distinctive aroma of this babà is achieved from a skillful mix of artisanal ingredients: cane sugar, orange and citron candied peels, citrus zests, acacia and chestnut honey, and the delicate essence of bourbon vanilla. All enhanced by a strong rum, at 70°.
It's perfect to serve with various cream options, but if the wait becomes unbearable, it can be enjoyed directly from the jar with a spoon.
Jar cooking, which involves cooking directly in the sealed jar, ensures a babà that preserves both its softness and the aroma of rum even after months. Maintaining its moist and succulent consistency, always giving the feeling of being freshly made.
AUTHOR OF BOOKS ON ITALIAN GASTRONOMY AND AN ITALIAN PASTRY COOK
“Panettone exerts a wonderful feeling of gluttony, not only on chlidren but also on the charming young girl, the galant, capricious woman, the mature, serious lady, the rough, rugged man, in fact, on everyone.”
Domenico Melegatti
ITALIAN PASTRY COOK AND INVENTOR OF PANDORO
“The Patissier Melegatti…. Would like to inform his kind and numerous clientèle that he has prepared a new sweet and for it’s exquisiteness, lightness, fastness and beautiful shape merits the winning place by calling it Pan d’oro - gold bread.”
Iginio Massari
MASTER OF ITALIAN PATISSERIE WHO IS GETTING THE WHOLE WORLD TO KNOW ABOUT THE TYPICAL BOSSOLA FROM BRESCIA
“Food mustn’t be only good to eat, but it must also be good to look at, stylish and fascinating.”