How to make Babà al Rum

Why cooks start here

Babà al Rum is cooked the way Campania cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Babà al Rum hails from the sun-drenched region of Campania, where it is a beloved treat often enjoyed at the end of a leisurely Sunday meal. This dessert has found a special place in Italian homes, with each family adding their own touch to the classic recipe. The Campanian version is known for its simplicity and the use of quality ingredients, reflecting the region's culinary ethos. The babà should be a delightful symphony of textures and flavors, with a spongy, light cake that absorbs a rich syrup of dark rum. The result is a moist, aromatic bite that balances sweet and slightly boozy notes. The buttery cake, combined with the warmth of the rum, offers a taste that is both comforting and indulgent, a true testament to Italian home cooking.