The history of the most traditional of Neapolitan desserts, incredibly, does not originate in Naples, and does not have a Neapolitan as its protagonist. Although the real contours of the events that led to the creation of this masterpiece are enveloped by the mists of time, the experts agree in attributing to Stanislaus Leszczyński, king of Poland until 1736, a refined lover of the kitchen and in particular of sweets, the merit of the preparation of the first Babà. it would therefore seem that he owes to him the invention of the “bagna”, a central element in the preparation of our beloved dessert.
The origin of the name (Babka in Polish) is also mysterious. The most likely thesis states that Stanislaus would have immersed in rum, a liqueur of which he was a consumer fanatic, a Kugepolos, a Polish dessert very similar to today’s panettone. When he tasted the result he was so ecstatic that he immediately exclaimed “Ali babà!”, A very special expression that would be justified by our passion for the stories of the “Thousand and One Nights”. Another version, perhaps more plausible, refers to the shape of the skirts that the mature noble ladies of the court used at that time (for the note babka in Polish). What is certain is that this name became baba in French and Neapolitan
- Manitoba flour
- salt sugar
- vegetable margarine butter
- brewer’s yeast
external appearance: the babà is transported in a heat-saving thermal container already soaked in rum ready for consumption