Some say it`s pizza, others say it`s pasta, gelato or limoncello. To me it`s …rum baba. I never say “goodbye” to Italy until I relish the Italian variant (which the Neapolitans raised to the rank of art) of our savarin or of the famous “baba au rhum”, made by our French neighbors.

When in Capri, you NEED to stop at the Da Luigi Restaurant for a le-gen-da-ry rum baba: Bacio Rum Baba. Because less is more or simple things are extraordinary most of the times, this dessert with only a few ingredients that fit so well together, made my afternoon(noons) more beautiful. 

If you fancy making some cakes, the recipe is simple (they say): 
• 200 g faina
• un plic de praf de copt
• putina sare
• zahar
• 2 oua,
• 5 linguri de lapte si un pic de unt moale
• pentru sirop: 250 g zahar pudra si 3-4 linguri de rom negru, cream chantilly si o crema care imbraca intreaga prajitura– secret de-al chef-ului napolitan de la Da Luigi, super aromata, cu ciocolata dar poti incerca si varianta cu limoncello in loc de rom si crema custard pe deasupra!

No, I can`t share anything to you  about a “confectioner”`s experience of making rum baba. I stay away from the kitchen, but never from Da Luigi. Rum Baba and…arrivederci a le vacanze!

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