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The Babà (in a jar) using the "vasocottura" technique. The Babà is a typical dessert from Naples
The "vasocottura" allows us to keep humidity and aromas inside the jar and to have a fresh product until the moment of opening.
Pastry Chef Andrea Barile offers us two flavors:
Weight: 420 gr (net)
We recommend letting the rum and / or limoncello drain a few minutes before tasting.
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Store in a cool, dry place away from heat sources.
- TECHNICAL SPECIFICATIONS:
To be consumed preferably within 3 months from the date of production
soft wheat flour, butter, egg yolks, almonds, hazelnuts, egg white - may contain traces of nuts. Contains gluten.
- Expiration date on the jar.
CLASSIC RUM: wheat flour, eggs, butter, yolk, honey, brewer's yeast, salt
Bagna Rum: water, granulated sugar, 70 ° rum
LIMONCELLO: wheat flour, eggs, butter, yolk, honey, brewer's yeast, salt
Bagna Limoncello: water, granulated sugar, limoncello 70 °