Babà or babbà? Discovering the Neapolitan dessert.

Babà is written as "babà" with an accent (not baba) even though many search for or write it as babbà. This is likely a dialectical version, a typically Neapolitan way of abundance with the number of consonants!
 

Where does the name babà come from?

The word "babà" seems to have uncertain origins and there is no definitive explanation for its exact meaning. One of the most widespread theories suggests that the name derives from the Old French "baba", which means "old man" or "papa". According to this theory, the dessert was first created in Versailles, at the court of the King of France, and was named so for its rounded shape resembling the head of an old man.

Another theory claims that the name comes from the Arabic term "babka", which refers to a dessert made from leavened dough, very similar to babà. According to this theory, the dessert was introduced to France by the pastry chefs working for the Ottoman court, and from there it arrived in Italy.

However, there is no certain explanation for the origins of the name "babà", and its etymology remains a mystery.
 

History and traditions of Neapolitan babà

As mentioned above, babà seems to be of French origin and was introduced to Italy by King Stanislaus I Leszczyński, who was exiled in Poland and subsequently 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 dough, sugar, and rum.

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

But let's talk about the curiosities and traditions surrounding babà. Did you know that on November 18th, the "Festa del Babà" is celebrated in Naples? This celebration is held in honor of San Gennaro, the city's patron saint, and involves setting up stands offering the famous dessert, strictly soaked in liquor!
 

Babà and Savarin: differences

The "savarin" is a French version of babà, enriched with chantilly cream and fresh fruit. Unlike the Neapolitan babà, the savarin is often soaked with a light syrup based on rum or liqueur, and is not as soaked in liquor as the Neapolitan version. The shape of the savarin is ring-shaped, and it can also be found in a mini version, as a single-portion dessert.
 

Regional variations of the original babà

Moreover, there are also other regional variations of babà, such as "babà al limone" or "babà alla crema", which include the addition of specific ingredients to enhance its flavor. In any case, babà remains a very popular and widespread post-meal sweet throughout Italy and beyond, with its soft texture and the intense aroma of the liquor making it a true symbol of Italian dessert tradition.

S&M