- Out-of-Stock
Traditional Babà in Jar - Angelo Inglima Pastry Shop images
Traditional Babà in Jar - Angelo Inglima Pastry Shop
The traditional Babà al Rum cooked in a jar
Another great novelty for Christmas 2023 from Gocce di Sicilia is the Babà in jar cooking!
A soft, aromatic and always soft babà as if it were freshly baked. All this thanks to the vaso-cooking method used by Pasticceria Inglima, which uses this type of cooking to keep all the aromas and flavors of this delicious dough intact, which will always be very soft, just as if it were freshly baked!
Net weight: 300 grams
Rum baba in a jar - Angelo Inglima Pastry Shop
This soft and soft dough with an aromatic flavor combines the typical Neapolitan tradition of Babà with the ingredients and cooking methods typical of the Sicilian confectionery tradition.
The Inglima Pastry Shop wanted to recreate the typical recipe for traditional babà by shuffling the cards a little and then preparing it with the innovative jar cooking technique.
In fact, thanks to this jar cooking technique, the babà maintains within it all the characteristics of a product as if it were freshly baked, such as the softness of the dough, the softness, the aromatic flavor of the rum, the aroma of the honey.
In fact, it is the latter that give an additional touch of fragrance to this product: the rum which is typical of the traditional babà and the aroma of honey.
INGREDIENTS: flour, sugar, water, brewer's yeast, honey, salt, butter, whole eggs, rum.
Net weight: 300 grams
-
Brand
-
ReferenceS043005ING
-
Provincia di produzioneAgrigento
-
Zona di produzione:Canicattì
-
Ingredientiflour, sugar, water, brewer's yeast, honey, salt, butter, whole eggs, rum.
-
Peso Netto300 grammi
Ingredients
flour, sugar, water, brewer's yeast, honey, salt, butter, whole eggs, rum.
Security policy
Site protected with encrypted connection. Free shipping in Italy from 79 euros.
Delivery policy
Fast shipping and two or three days delivery in all Europe.
Return policy
Immediate replacement or refund always guaranteed.
