Rum Babà: a centuries-old tradition of Campanian pastry The classic Rum Babà is one of the excellent products of the skilled pastry art and the centuries-old tradition of the Campanian territory. Thanks to the implementation of innovative processing techniques and high-quality raw materials, its unique and enveloping flavor has been enriched with remarkable nuances. Michele Somma: the Master Pastry Chef between tradition and innovation Just like our grandmothers used to prepare preserves, jar cooking or cooking in a jar is a technique that allows reducing calories but above all preserving all the softness and flavor of a product. This is how the Babà in jar cooking by Michele Somma, Master Pastry Chef of La Delizia Pasticceria Artigianale, becomes even softer and richer in nuances on the palate. The jar-cooked babà that releases infinite flavors and aromas upon opening Indeed, opening a jar of Babà with Jamaican Rum overwhelms you with flavors and aromas, strictly natural, that will make you want to enjoy the dessert directly from the jar. Moreover, the Jamaican Rum, with its strong and almost pungent aroma, is unique in its kind.
