Napoletano Babà is a dessert! I learned something sweet and delicious last evening wrapping up the “The Authentic Italian Table” virtual dinner sponsored by the Italian American Chamber of Commerce. A Babà is sponge cake saturated in this citrus scented rum based syrup. Exactly my kind of dessert. These sponge cakes are phenomenal, add a side of vanilla cream, fresh berries and paired with Prosecco Superiore di Valdobbiadene DOCG by Stefano Farino. Perfecto!
This Neapolitan Babà is made by Chef Roberto at his kitchen restaurant Fresco Cafe Italiano. Chef Roberto’s kitchen is a “true scratch” house daily from grains and cheeses imported from Italy. Fresh pasta, pizza, salads and this Babà dessert.
The virtual “Authentic Italian Table” dinner included:
- Lasagna Alla Bolognese from Amalfi homemade lasagna with ground beef, San Marzano tomato sauce, bechamel, mozzerella di Bufala Campana, and Parmigiano Reggiano
- Porcheta with roasted potatoes from ROMA slow roasted pork and potatoes flavored with classic Italian herbs and extra virgin olive oil
Both dinner entrées paired with Rosso di Montalcino DOC by Abbadia Ardenga. Deliciosio!
Loved the Antipasto from Amalfi. Prosciutto di Parma, Percorino Toscano, and Mortadella skewers with marinated artichokes, arancini, and miniature pizzas.
Waiting for my virtual dinner to be delivered here at home, I started my evening making my mother’s favorite cocktail. The Amaretto Sour. Growing up, my parents loved taking us kids to nice dinner clubs and restaurants. To this very day my mother still always orders an Amaretto Sour!
My Amaretto Sour recipe:
- 2 parts Amaretto DiSarrono
- 1 part Meyer lemon juice
- 1 part Orange juice
- Cherry and Meyer lemon slice garnish
Pour all parts into a cocktail glass fill with crushed ice and garnish.