Reinterpreted in a modern key, babà in “vasocottura” by Giancarlo De Rosa are cooked in glass jars that maintain their organoleptic characteristics unaltered. The elastic and spongy dough is declined in different syrups: from the most classic to most unusual ones. A triumph of taste that cannot be renounced.
The most classic of babà, drenched with an intense rum syrup. The bite releases the aromatic bouquet of the liqueur, whose alcoholic notes are rounded by the softness of the butter.
The traditional dough is combined with limoncello syrup, providing a unique taste experience thanks to the freshness of the lemons and the sugary notes of the liqueur.
The sparkling and tart flavour of the mandarin orange fits perfectly with the sweetness of the baba dough. Soft and spongy, it is the perfect end of a meal.
The unmistakable flavour of Benevento's iconic liqueur imbibes the yeast signed by De Rosa. A unique combination that returns a velvety and aromatic taste to the palate.
The juice of the ripest oranges wets the slow-rising dough: the citrus notes, enhanced by vanilla, give an extraordinary softness and “melt-in-your-mouth” to the dessert.