'BabàNatale' the new trend of sweets starts from Naples

“BabàNatale” the new trend of sweets starts from Naples. Thursday, December 1st, the appointment with “I Dolci delle Feste dei Grandi Interpreti by Mulino Caputo” will mark, in Naples, the beginning of the preparations for the end-of-year celebrations.

At the Grand Hotel Vesuvio, eleven master pastry chefs will offer their own Christmassy reinterpretation of the king of Neapolitan pastry making: the Babà.

“BabàNatale” will be, in fact, the theme on which the participants of this eleventh edition of the event will discuss, which has included, among others: Luigi Biasetto, Relais Dessert Veneto and former Pastry World Champion; the award-winning pastry chef and president of AMPI, Sal De Riso and Santi Palazzolo, an excellent interpreter of the best Sicilian confectionery tradition and vice president of the Accademia Maestri Pasticceri Italiani.

Coming from Tuscany will be the young but already established Andrea Sacchetti, son of an artist and winner of the “Mille&UnBabà” contest, and Fabio Scozzafava, a master pizza chef from Campania who moved to Lucca, driven by a passion for leavened products tout court and with an absolute predilection for Babà, even in the gluten-free version.

Together with them, some of the most renowned pastry chefs from Campania: the veteran Sabatino Sirica, Ciro Poppella, Marco Infante, Salvatore and Raffaele Capparelli and Raffaele Cristiano. Every year, in December, Antimo Caputo, CEO of the Neapolitan mill of the same name, calls together the great interpreters of Italian pastry making, inviting them to propose a selection of products from the Christmas confectionery tradition and to discuss a particular theme.

This year the choice fell on Babà: a leavened cake par excellence and, more and more often, the subject of innovations and interesting variations. The rooms of the Grand Hotel Vesuvio will allow, for a day, a journey through Italian Christmas pastries, traveled in all latitudes: from mustaccioli to mendiants, from struffoli to panforte, passing through cantucci, cassate and susamielli and, at the same time, will offer an overview of the state of the art of a dessert in continuous evolution: created for the Polish king Stanislao Leszczinski, passed through the Parisian court and arrived in Naples with the monzù, the French chefs at the service of the aristocratic families of Naples.

Here, as the Neapolitans declare without false modesty, the famous leavened product was improved and today, after three centuries, it continues its evolution.