Babá or babá? Discovering the Neapolitan dessert

Babà, you spell 'baba' with l&' accent (not drool) even if many people are looking for it or write like babà. Probably a dialect version, an all-Neapolitan way of abounding with the number of consonants!

Where does the name Baba come from?

The word 'baba' seems to have uncertain origins and there is no definitive explanation as to its exact meaning. One of the most common theories has it that the name derives from old French 'baba', which means 'old gentleman' or 'dad'. According to this theory, the dessert was created for the first time in Versailles, at the court of the King of France, and would have been so named for its rounded shape that recalls the head of an

old gentleman.

A &' another theory has it that the name derives from the Arabic term 'babka', which indicates a dessert made from yeast dough, very similar to baba. According to this theory, the dessert would have been introduced to France by pastry chefs who worked for the Ottoman court, and from there

it would have arrived in Italy.

However, there is no definite explanation for the origins of the name 'baba', and its etymology remains a mystery.

History and traditions of the Neapolitan babà

As we said above, the baba seems to be of French origin and was introduced to Italy by King Stanislaus I Leszczyński, who was exiled to Poland and later became king of France. During his stay in Naples, the king brought with him the recipe for 'baba au rhum', a dessert made with leavened yeast, sugar

and rum.

In Naples, the original babà recipe was modified with l&' the addition of limoncello or other aromatic grappa. Over the centuries, babà has become a typical dessert of the Neapolitan tradition, and today it is widespread throughout Italy.

But let's get to the curiosities and traditions that revolve around the baba. Did you know that on November 18, the "Babà's Day" is celebrated in Naples? This anniversary is celebrated in honor of San Gennaro, the patron of the city, and involves l&' setting up stands where the famous dessert is offered, strictly soaked in liqueur!

Babà and Savarin: differences

'Savarin' is a French version of babà, enriched with Chantilly cream and fresh fruit. Unlike the Neapolitan baba, Savarin is often doused with a light rum or liqueur-based syrup, and is not as imbued with liquor as the Neapolitan version. The shape of Savarin is donut-shaped, and it is also possible to find it in a mini version, as a single-serving dessert.

Regional variants of the original baba

In addition, there are also other regional variants of babà, such as 'lemon baba' or 'cream baba', which include l&' addition of specific ingredients to enrich its taste. In any case, babà remains a much loved dessert spread throughout Italy and beyond, with its soft texture and l&' the intense aroma of the liqueur that make it a real symbol of the Italian confectionery tradition

.