Pastries
Babà al Rum
Naples, Italy
Naples' sponge-like yeast cake soaked in rum syrup, often split and filled with pastry cream or ricotta. A Polish-origin cake adopted by Neapolitan pastry chefs.
Original eatfuls sticker artwork
What it is
A closer look at Babà al Rum.
Naples' sponge-like yeast cake soaked in rum syrup, often split and filled with pastry cream or ricotta. A Polish-origin cake adopted by Neapolitan pastry chefs.
What to look for
Know it when you find it.
Mushroom shape, soaked through with rum syrup, springy crumb, eaten with pastry cream or fruit.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Babà al Rum.
Naples, Italy
Locality-specific tradition
Names around the table
One food, more than one name.
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