This Neapolitan Treat is a Culinary MAGIC TRICK | The Secret Behind Babà Napoletano

[@PastaGrammar]

What are some other foods that look totally boring, but blow you away when you eat them? Let us know, we love sleeper hits!

[@stephaniejaniczekssmugglerscan]

Mashed Potatoes.

[@ragazzotexano]

- Xiao long bao (I.e. soup dumplings). They look completely innocuous but are absolutely mind blowing. Just be careful how you eat them. - Mexican moles. Just look like basic sauces but have some of the most complex flavors imaginable. - Seafood gumbo. It’s actually a pretty unappetizing brown color - almost looks like mud - but is one of the richest flavors you can experience.

[@irakliermolenko1620]

For me it is heart and liver together, i love pork heart and liver but i only know Georgian recipes which called “კუჭმაში” and other is with tomatoes sauce, both of them are exceptional and no i am not saying it because I am from Georgia. Unfortunately, because cooking stomach, heart and liver correctly are hard I can’t find any other recipes which i can trust, i trust your channel and i am very big lover of your channel and Italian cuisine, so may i suggest you new video idea about how to cook liver, stomach and heart, parts of the animal that are forgotten but are most nutritious (chicken, beef, pork and etc) plus i tried to find it in your channel but i couldn’t, i only remember one recipe from medivilian cooking

[@irakliermolenko1620]

You should look up Georgian cuisine by the way because we have lots of similarities not only with cooking but also with culture

[@damonroberts7372]

When I first heard about snickerdoodles, my thought was, "OK it's a cookie with cinnamon sugar, sounds nice, but basic". Then I actually _tried_ one and now I'm obsessed.

[@MoniBahaa]

I'm from Alexandria, Egypt and these were my late father's favorite dessert. Put a smile on my face, thanks!

[@ritaimpeduglia4563]

Hi guys Although my mum was born in calabria she lived in napoli the first 20 years of life in an boarding school. I lost my mum when I was 13. Growing up she would always try different italian cake shops in australia looking for the nostalgic baba... they always fell short and I would wait and watch her expression .. and would be disappointed for her when it just fell short. I was lucky enough to visit the area where she grew up a few years ago and I said to my husband.. " we need to eat a baba for my mum" I need to know what the fuss was about. We found one and my husband said it was the best thing he ever tasted! It made me happy that he had this connection now with someone he never met.. food is so unifying

[@ZakhadWOW]

one of my favorite memories of living in Napoli 87-91 in the Navy. Baba, sfogliatelle, those tiny little fried balls for christmas, just to name a few.

[@lulumoon6942]

Thank you for sharing this lovely memory of such important people in your life. 🙏

[@Rose-jz6sx]

That's such a lovely anecdote ❤

[@emptyemptiness8372]

Omg .....i remember eating this as a kid, about 50 years ago. An Italian family moved in down the road and i became friends with their son. This was Australia in the 70s.This was one of the many foods they introduced me to. I totally forgot but i can taste it in my mind again. Thank you. They freed my palate for life.

[@lulumoon6942]

Had an Italian widow neighbor so the same! RIP G 🙏

[@fridaytax]

Same, there were about 4 Italian families in my street in suburban Sydney, Australia. One of our neighbours insisted on teaching my mother to make lasagne from scratch (I then thought my mum's lasagne was the best, like all good Italian (not Italian) children 😂)

[@pamelabasilone5173]

Baba are so fabulous! There is another version that they make on the Amalfi Coast that are soaked in Limoncello or even cremoncello (the creamy version of limoncello) that are amazing!

[@jt.s.7418]

OMG now I want to eat both flavors 😋 😋

[@ItalianHammerUS]

I was born in Napoli and baba is my favorite pastry. If I may give a little suggestion when you start mixing the dough i would use the "paddle" attachment and once the ingredients are mixed i would switch to the hook . Love the channel and your love for Italian culture Harper.

[@MikeTaffet]

This is just good advice in general for stand mixer owners. Came here to say exactly this

[@dbisirri5384]

I had this for the first time in Naples along with the best cappuccino I had in Italy. It was a transcendent experience. When I returned home I began a mission to recreate it. I watched numerous videos and read numerous recipes until I settled on Eva's. I followed the recipe and video, and my first attempt was exactly like I had in Naples. I brushed mine with apricot preserves and placed fresh whipped cream and black berries along the side to prevent them from rolling. Next, I piped some stripes of Nutella and pistacio cream across the top. They were amazing. Thank you, Eva and Harper!

[@TheImprovised]

Eva's hair is amazing. Downright gorgeous!

[@lavaunjohns7796]

Pignolata is still my favorite from my childhood and I wish I could make it the way my grandma did. No dried fruit just honey, almonds, and chocolate pieces as I recall. And she would mail it to me in California from Michigan. Mmmm. My second favorite was a custard she made that she added lemon and orange rind with a vanilla pod and cinnamon stick to and it sat like that for a time. She'd then remove all of that and chop up a hershey chocolate bar and mix it in, spoon it into a cannoli shell and dip the ends in chopped almonds. Never have I had such wonderful flavors since she passed. Unfortunately, she had altzheimers and we were clueless since the family in Michigan didn't tell us and she didn't act like it when we talked to her on the phone so by the time we learned of it and moved her to California her recipes were forgotten and she didn't write many down.

[@youdeservethis]

French cannelles. Hand held crispy, yet delicate. It is the biggest pain in the butt to make. Each mould is $6. It is so worth it.

[@razmoe2000]

Thanks for featuring the greatest Italian dessert. Babas have been my favorite Italian pastry for over 50yrs, and the bakery I always got them from was eventually handed over to the grown children, who in modern tradition, expanded the store and became a sensation although I could taste they had cut corners which drove me to make them myself and ensure I could experience my beloved babas.

[@plj4all869]

My favorite shock factor food - Roasted beets. I grew up hating those beets in a can and thought I hated beets. Once I tried oven roasted beets (coated in olive oil pre-roast) I was blown away at how sweet and delicious they were.

[@lulumoon6942]

👍

[@BLenz-114]

I loved canned beets as a kid but my sister thought they tasted like dirt.

[@ragetobe]

Are you talking about beetroot? I’ve never had a beetroot that wasn’t sweet.

[@Warrior-In-the-Garden]

YES!!! With some butter salt and pepper tastes like corn on the cob!

[@spolch9482]

Dp you lean you roast canned beets or raw?

[@nfcapps]

MY GOSH! Her hair. Years ago a spent a lot of time with some native Italians. I forgot how amazing the hair can be on Italian people.

[@madelinedelvalle3666]

@nfcapps Yeah, love to have her hair except not on my food! She should tie it up or wear a hair net.

[@LeonaDwoske]

I have had them split and filled with pastry cream. These are my favorite Italian pastry, called Rum Baba from the Italian bakery where I always got them.

[@kytastrophe-]

in my Alaskan Native language, babba or baba means food. this sounds really delicious, I cant wait to try making it...thank you!

[@chiendefeu1]

It is what we call in French "baba au rhum" and it is a lovely pastry. And it can be served with creme patissiere, fruits etc...

[@MykePagan]

My grandmother made these! I didn’t recognize it until you brought out the rum. I knew them as “babaroom” because that’s how she said it (she was from Trieste)

[@cindyfaust7344]

Is there anything that Eva can’t make! She is the Queen! This was very interesting and delicious💜💜

[@JZeverybody]

The Babba cake at your anniversary dinner was absolutely incredible. The best Babba I have ever had in my life. I still dream of it. I need it...❤

[@pennypetrovic3682]

I know in Romania they make Savarina filled with cream soaked in rum syrup all delicious I will make yours .I love your channel and I made your pasta last week with cream cheese. Love your hair Eva

[@lesliethiel1337]

That looks amazing. It would be a great holiday item because you can make it in advance.

[@peteklein630]

About five minutes in I realized I knew what these were but from a different source. I fell in love with Julia Child when I was ten years old, and I remembered her show with this recipe name. I actually made them (yeah, I was a tad precocious) but the technique was totally different. Her show episode aired Nov. 4th, 1964 called 'Babas Au Rhum' (The French Chef Season 3 | Julia Child and it's here on YT if interested). I can say I have a pretty good hunch Eva's is superior simply because of her technique, but seeing how parallel recipes evolve can be quite fascinating. In any case, thanks for giving me a nice, 'blast from the past' moment!

[@aris1956]

Yes, you are right. I found here on KZbin the video you were talking about and that Julia did basically the same thing, although maybe with a little different technique, but she made practically the Babà that we know in Naples. Very interesting this seeing it in an old video still in black and white. On what we saw Eva do here and what that Julia did, there is actually a great parallel. Greetings from Italy ! 👋 😊

[@peteklein630]

@@aris1956 😃!

[@lulumoon6942]

YES! UNLOCKED MEMORY! 👍😍

[@josephliguori2587]

I just came back from Napoli and have baba’s with cappuccino every morning was fantastic, so of course I had to try and make some. So today I made my first ones and they came out great I wish I could attach a picture to so you Thanks you the recipe and videos!

[@pnwesty7174]

We tried Rhum Baba in Brittany (NW France) - it was everywhere in shops with a bunch of flavors. It's fantastic.

[@LaCheshireChat]

Yay! Belinda here from the Morbihan in Bretagne (Brittany) France. I love our Babas! And I make these, and you need them with whipped unsweetened cream! 💜

[@LaCheshireChat]

Pistachio is GORGEOUS!

[@pnwesty7174]

@LaCheshireChat Never bought any of the jarred ones, but got to try them as a dessert. That was it - we were hooked. Now obsessed with babas and Bretagne. And Kouign-amann, and crepes, and cider, and, and, and...... 😃

[@LaCheshireChat]

@@pnwesty7174 As an American expat, I LOVE living here for the past 20 years!

[@pnwesty7174]

@@LaCheshireChat We are quickly working on early retirement, and doing some regional scouting trips (Burgundy and Alsace this year), but something incredible will have to happen to distract us from Bretagne. Being in NW Oregon, the cool temps, greenery, coastline, everything- just felt comfortable. We're diligently taking French lessons, and hope to be there soon. The areas around Vannes and Quimper were just stunning. Santé!!!

[@RaspK]

0:25 Hm... There's one, called _Leopoldia comosa_ (syn. _Muscari comosum_ - it's the same thing, just a different binomial for it), which you can find in Italy by the name lampagioni or lampascioni; the way it's usually eaten in Greece (primarily Crete, where I hail from) is by boiling it numerous times to soften and de-bitter it first, and then pickling it in vinegar, before finally jarring them in olive oil. When properly prepared, it is quite the delicacy, but it looks like a weird pickled onion or garlic at first.

[@eleni1968]

I remember this growing up. My close friend who was Neopolitian her mom made these and they are extraordinarily addictive babbá rum. You always ended up slurring your speech when you finished. Great memories!! When Eva was watching the mixer for the consistency, I thought she was praying, and she might very well have been.

[@tony_25or6to4]

This was my dad's favorite. We used to get them sliced open filled with pastry cream also.

[@The.Machiiine]

Filled with the custard (and candied orange strip) is the only way I know to have baba. One a week, with espresso, at my local Italian bar

[@michelefisher5171]

Oh yes I had an omelet in Costa Rica of all places. When I bit into it I could taste sweet from the grilled onions and the beautiful Tomato and 2 cheeses. Such a delight

[@PhotoKaz]

Ha! as soon as I heard Baba I knew rum was involved. As a kid in the 50s in Boston the local corner store sold Baba au Rhum cakes to kids until local authorities realized the rum part. They tasted so good.

[@marioc.1768]

One of the best recipes my Nonna had were her Babbà! I grew up eating it, and she did pretty much everything with her hands. I’ll give this a try, but her recipes have a special place in my heart.

[@janettebecerra2788]

In Spain and in Spanish America we call those “panetela borracha” (drunken cake) or cappuccino. They are also used as a topping for a special cake called “ponche romano”, together with crystallized fruit.

[@user-dq7xd9ol9u]

Another wonderful video. Thanks, guys! And, Harper, thank you for anticipating and asking my questions!!!!! Your videos are SUCH a Sunday morning treat. You are both DELIGHTFUL

[@AntoniaSchneider-g2c]

Ava is soooooo talented ❤

[@thombrown]

I really look forward to these videos every week, and they never disappoint. But it must be so much work to produce them, especially when you've given yourselves a regular deadline. I hope you aren't doing this to the detriment of yourselves.

[@guillerminastover7099]

I just love your consternation and your anticipation...and I love Eva's patience and quizzical looks at you!

[@TRamp94]

Babbà is my favourite pastry. My mom is from Naples (but we live in Florence) and she always made them for me when I was little. She would buy dry babbà and make her own "bagna" the way we liked (usually stronger in alchol eheheh). In the last few years I've started making my own bagna too since it's now easier to buy dry babbà from Naples (20 years ago it was a bit more complicated since we didn't have internet). I even tried making the bagna with limoncello and it is sooooooo gooooood!!

[@EriqKoontz]

OK, tonight is the first time I see any of your videos, and this one made me hit the subscribe button right away!

[@Parisloverable]

so interesting, i always have thought of this as a french recipe "Baba au Rhum." Love them so much and you're right that they look less impressive than they taste

[@lorenzofurnari]

And you were right: unfortunately, baba is French.

[@lLadyAszneth]

I have NEVER seen these and initially, I thought they'd turn out more like a popover, more hollow on the inside and truly fillable with whatever sweet thing like a pastry custard (like an éclair) or something savory like a chicken/egg salad. But NO! LOOK at all that fluffy goodness soaked in what? An alcoholic simple -syrup (& being a Florida native adding the citrus peel did it for me!) ..and being of French descent on top of it all? OMG! Please don't hate me Eva? Can't wait to try this one day! Thank you! 😀👍🩷

[@abeerali7834]

I got a buzz too 😂 No really! Looks delicious 👌

[@slkonnaris8477]

Beautiful -exceptional! I was totally fascinated to see how this cake is made. It’s a work of art!! I had Baba one time in Sicily and it was very delicious!

[@rickpinelli1586]

In NYC, we called them RUM BA BA's... Originally they were soaked with Rum now the bakeries use a rum flavored sugar water...

[@tony_25or6to4]

Same in Chicago. 10 years ago, I heard the French call it Baba au rum.

[@EbefrenRevo]

no rum ? Whats the point ?!?!?

[@robbymonaco3738]

my favorite

[@ultrademigod]

Rum Baba's are made and eaten across western Europe and, and most countries have slight twists on them. So in England they're often puck shaped and have fresh berries on top

[@vferrante6436]

true! rum ba ba in Queens with real rum..

[@LIZZIE-lizzie]

Absolutely favorite Italian pastry! Please make sure all dairy ingredients are room temperature and beat long and well!!!!! Especially if using hand mixer. Three or four minutes after each egg and scrape down the sides of the bowl in-between. Delicious ‼️‼️‼️

[@meercatt]

I remember that surprise biting into it in my Naples hotel room. Thanks again for making sure I got one that day😂❤😊

[@sishrac]

You guys sold this so well. I've got to try this!

[@paolovarricchio2168]

Thank you for your wonderful video Harper and Eva. I was born in Napoli and this topic is Heaven to me, grazie mille!

[@jrthiker9908]

Thank you for doing this great video on one of my favorite pastries in Napoli! Yes, it's true....everything looks this good there in all the stores! The sfogliatelle are to die for, especially when they come fresh out of the oven, like at Cafe' Gambrinus. Worth waiting around till you see the tray come out. Please do a video on another drab looking pastry in Lucca/Firenze that is just as good....budino di riso.

[@mikemakesmusic7]

Omg! Thank you so much for this recipe! I searched all over for Babà recipes a few years ago and only found very long and complicated versions of adding ingredients, kneading, letting rise, several times over several hours. This seems much more manageable.

[@debbiebayamdillon8969]

I first heard of baba au rum decades ago watching Julia Child. A classic, must-watch episode in typical Julia Child style!

[@williamsegall2934]

I lived in Naples for 4 years when I was a child (4-8yo), and this video reminded me of when my family would go to Edenlandia and get Graffe. I would love to see what Harper thinks of that treat! 🤤

[@ZakhadWOW]

oohhh I never thought to see an Edenlandia reference! I went 5ish times in my 4 years of living at the Navy base in the Agnano/Antiniana end of the crater system.

[@IrresistibleFoodsLLC]

Great video! Loved seeing how the Babà is actually made. I think I had some from Sorrento that were soaked in limoncello -- also wonderful.

[@Emelius7]

Korean Salt Bread 소금빵. Blew me away. It's basically a croissant with a nugget of butter in the middle and some flaky salt on top. Fucking incredible.

[@catherinemori4496]

Eva! Magnificent! I never knew that the baba was so labour-intensive!

[@dianareddell1496]

Oh my goodness…I need to go to Italy!!!

[@leannabuzak6042]

Interesting video! Thanks for sharing! I'm intrigued because in the region of Ukraine where my family comes from they make something similar for Easter. We call it "babka", and it's a sweet buttery bread with candied peel mixed through it, and baked in cans to achieve the same shape as your baba!

[@erzsebetkovacs2527]

But babka is made with regular flour and it needs to be soft as a panettone, I guess?

[@StarLord-o9v]

I was stationed in Naples with the Sixth Fleet in the early 70s I was enthralled and enchanted by Naples, waking up on the deck with Vesuvius looming in the distance! The seafood! The only other city to rival it in my humble opinion is Barcelona. I’m happy I found your channel.

[@r0ko899]

Some correction is needed a baba isn't French at all but originally Polish. The word Baba is pre-slavic in origin and means grandmother. In Poland during the middle ages the term was used to describe yeast dough pastry (obviously baked by grandmothers...). A.d. 1556 it was Bona Sforza d’Aragona dowager queen of Poland who introduced Baba to italian cuisine.

[@1972hermanoben]

‘Baba’ is one of the simplest and earliest sounds a baby can make - surely it’s an old word in pretty much any language?

[@r0ko899]

Yet in polish language baba is documented from the early middleages as a term describing a form of yeast pastry. You can’t say that for french or italian. pl.wikipedia.org/wiki/Babka_(ciasto)

[@empathogen75]

Babas were indeed originally polish, but this particular form (the rum baba) was invented in France and came to Italy that way.

[@r0ko899]

@@empathogen75 That might shock you but look up "babka rumowa". Babka is a diminutive of baba.

[@empathogen75]

@@r0ko899 It's not the same thing as this.

[@erzsebetkovacs2527]

I was practically salivating. Sponge seems very apt, now I understand why one needs to create all those gluten strands by working the dough made with strong flour. It is very interesting given the possible origins of the recipe.

[@Eristotl3]

Yeaaaaaas These are my 2nd favorite Italian pastry. Sfogliatelle being #1

[@aris1956]

I as an Italian (by the way I am just from the Naples area), totally agree with you ! My most favorite of Neapolitan pastries, of the great Neapolitan pastry, are just Sfogliatelle and Babà ! 😊 We must also say that Sfogliatelle and Babà, are the most typical representatives of the great Neapolitan pastries !

[@mbagirl9567]

Lived in Italy for 10 years. LOVE the babbá!!!

[@iammissiemarie4302]

These were one of my grandmother's favorite pastries. In New York, they sell them in Italian bakeries. They call them Rum Baba here. I'm not a fan of rum, so I rarely ate them. But grandma loved liquor flavored desserts. ❤

[@mysbhyv1707]

OMG! now I'm craving to try those Babà! I don't like sweet breads or pastries, but I think the citrus and rum flavor balance the sweet syrup nicely. So intrigued by the bite texture and flavor of this bread.

[@markuss3735]

Great video. Looks incredibly delicious. Listening to Eva's voice I can't help but be reminded of the little duckling in the Tom & Jerry cartoons.

[@tudor3232]

He have a similar treat herein Romania it's called Savarina and has a top with whipping cream. It's sooooo good!!!

[@lindastarr4699]

Oh boy would I love to make those! The closet thing I've had to that was my moms Rum Bundt cake she made every year for Christmas.

[@rockesark9689]

When I was in the Navy stationed in Naples a baba or cornetto with an espresso was a morning routine. I could taste them a you were eating them on the video and I was salivating just a bit.

[@erica9388]

I make pop overs in the same silicone pan!!! They look so much alike!!!❤❤

[@julyunicorn5177]

We have in austria something simmilar :D we call it Buchteln and sometimes we fill them with some jam before baking ^.^ oh and we dond use a special form just a high baking tray or a Cake form and but the bals in it will rise on its own simmilar to mokeybread

[@nikiopie3649]

I’m so glad you guys did a babà episode ❤️❤️❤️ I’m going to love trying this recipe!!!

[@CrisHarrison]

Eva, in NYC Lttle Italy I used to on a Saturday to this place more like a coffee house, and they had Rum Baba, cut in half with the bottom sooked in Run, with cream stuffed and the top. I would normally have an express or a capacino.😊😊😊

[@mellozappa583]

I live in Bacoli. Lots of bars with good baba. I'm also a fan of the almond paste

[@ZakhadWOW]

I didnt spend a lot of time ove rin Bacoli, as I didnt have a vehicle, but the few trips I mode over (aiming at the scavi di Baia mainly) I enjoyed it! that peninsula is missed by so many travelers in Italy, and yet the Romans loved to hang out there!

[@BFDanning]

I love you guys so much. Thank you for sharing your wonderful channel with the world.

[@Kammaflaje]

Eva i love you. You give the wold what we use celsius and you even give americans a chance.

[@barbarahallowell2613]

Lemon baba in the uk, sort of round, split open filled with lemon curd. These look wonderful ❤

[@maissthro3645]

If I have to select one, I'd most likely go with Portuguese malassadas. Such a simple dish and so good.

[@bradleyjeansonne8768]

Lovely video! I may have to get a stand mixer now. I just noticed Eva's tattoo on her left arm: "Per Aspera Ad Astra" And I think I get her energy now more than I ever did. Used by NASA and Star Trek, but also just a wonderful sentiment on its own. Cheers!

[@jacquespoulemer3577]

Harper, one of my favorite unassuming dishes is called Bierrock. It's made by Mennonites In Russia-Ukraine AND in the US (Kansas) and Alberta Canada.. It's a very humble dish of cabbage and ground beef in a dough and when I first made it recently (a couple of years back). I thought it will be okay. I was surprised how absolute delicious it was. Do give it a try. I used Max Miller's recipe from tasting history. Allthe best to you and Eva, Jim Mexico

[@eastraversupplies7843]

It’s pirog (pee-rohg, пирог) and it can be stuffed with anything, not just cabbage and beef

[@kst6959]

Wow! This looks amazing! Such a different type of pastry. Not sure my mixer is up to the task of running for an hour straight but maybe I'll feel brave enough to give it a go.

[@Objective-Observer]

I was raised in a multi generational scratch kitchen, much like Eva. Of all the recipes I've tried in my life, two stand out: a very labor intensive German cake with nuts and macaron like topping and whipped cream in the middle, and MY SHOCK FACTOR FOOD: my mom's simple baked apple fritters with Vanilla sauce. If my memory doesn't fail me: take a slice of apple dip it in a Tempura style batter and set it on a cookie sheet. Bake them in the oven like you would any small hand held pie, but these are only two bites. The vanilla sauce was water, butter, surgar and vanilla extract. Melt the butter and mix the sugar in, then add the water and vanilla until it boils. A vanilla flavored simple syrup with luscious richness from the butter. I couldn't stop eating them. Mom was a bit frustrated with me, because I ate hafl of the pan, that was supposed to be for the whole family.

[@avivat3010]

OMG!!!!!! I love your channel. I have to find a place that makes these so that I can have that experience!!!! You are both like a baba. Funny, sweet and great together. Thank you so very mcuh for sharing.

[@leedoss6905]

That may very well be the best thing y'all have ever made. ❤

[@polythewicked]

Love her hair

[@pennypeyton1908]

First time I tried one of these was near Mt Etna ..... amazingly good!!

[@dannyboyNS752]

I can not stop thinking of Popella's and their snowflakes in particular since I was in Napoli a year ago. But there are so many incredible pastries. I wish I could kive in Napoli.

[@gigi-jeff]

Thank you for the video Enjoyed seeing the process. If I could recommend you to combine the flour and butter with your fingers and then add to mixer and use the other attachment that is flat with the hole to add the eggs it will combine much faster ❤

[@Karen-j5j]

Love Baba! I get them at the Italian bakery. Deliscous!

[@TanukiOfficial]

What a lovely video, a lovely pastry, and a lovely couple. ❤

[@calvinlevie943]

Thank you. Very nice and entertaing video keep them coming cause there great. I am happy we were able to be invited into your kitchen

[@janetmackinnon3411]

Like the Attenborough impersonation!

[@danielapagliaro8025]

I LOVE BaBa rums! One of many wonderful italian treats!

[@thethpian]

I love this woman's hair. It's like a house in a gothic novel, a crucial character the remains unnamed.

[@bestill670]

Hi! Glad you came across the yummy rum baba! Of course, most of Europe knows of them and us descendants of those Europeans in the rest of the world adore them and seek them out as well. Found in all major US cities with Italian bakeries and markets. I’ve even seen them in jars at import stores, these are generally from France. Sadly, with the increase in gluten sensitivity in the world, these babas become a little on the no-no side so eat them up for me!

[@urbanpoodle]

This takes me back to childhood and Sunday dinners at my great aunt's house where these were always on offer at dessert. We kids felt like we were really getting away with something with every bite. So boozy! So so good!

[@LuigiRossignolo]

I like it with limoncello as well.

[@deanablythe9394]

Wow! Thank you for sharing this, it sounds like it tastes amazing.

[@barbaragatto2549]

Grew up with these. Love, love love.

[@gabriellewilder501]

Pink grapefruit and avocado salad with red wine vinaigrette. It’s a bit of work to take the skins off the grapefruit segments, but it is so delicious. I think it was popular in the 1950s. The red wine vinegar really brings out the flavor

[@sebeckley]

Peel the grapefruit and instead of peeling the white off, slice into the fruit immediately inside the white membrane on each side of a segment. Pull it out of the fruit and peel or slice the outside membrane off. Continue with each segment.

[@gabriellewilder501]

Oh! Great idea

[@petraliverani1247]

Thanks

[@PastaGrammar]

Grazie mille! ❤️ Thanks for your support!

[@mariasoteloobregon4587]

Got the recipe, going to make some can't wait. Thank You.🥰

[@RoyalPineapple-dk2vg]

An Italian Friend brought over pistachios from Sicily, he made something like a 'Frozen Pistachio Granita' -- It's just pistachios right?? WOW -- So Heavenly, so delicious, never expected it to taste so yummy. I wish I had asked for the recipe to just try with our regular pistachios...A bit of Italy came to our neck of the woods America.