NEAPOLITAN FOOD: BABÀ
Though profoundly bound to the city of Naples, the babà was born in Poland. From an idea of the king Stanislao Leszczynsky and the experience of French cook Nicolas Stohrer. It came to Naples in the 19th century with some French cooks working for Neapolitan noble families. Since then, this rum-soaked dessert has somehow found a new home in Naples. And today we can taste it plain or filled with fruit, cream or custard in every café and bakery of the city. A rich selection can be found at Mary’s at the entrance of the Umberto I Gallery from via Toledo. Or at Leone’s at via Riviera di Chiaia 61.