Limoncello babà

Limoncello babà

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  • The baba, a popular emblem of Neapolitan pastry, has very ancient origins. it is left to rise in a truncated cone-shaped mold and baked in the oven at high temperatures; it takes on an amber color and the characteristic "mushroom" shape. Typical foods from the Sorrento Peninsula come together to create the perfect union: baba and limoncello, the doubly Neapolitan dessert.
  • Ingredients baba: 00 flour, butter, eggs, sugar, salt, yeast, natural flavors.
  • Syrup ingredients: hydrated alcohol, sugar, lemon zest.