Babà with Rhum

The "vasocottura" is a culinary technique that has always existed but which has recently come back into fashion. It allows you to prepare healthy and impressive products. With this type of cooking there is no dispersion of nutrients because they remain inside the jar along with flavors and aromas. The artisan Babà, a typical dessert of the Italian gastronomic tradition, is made up of a very soft dough characterized by alveolar signifiers. There are selected quality ingredients such as flours, butter, fresh eggs and our yeast that, with a leavening of 36 hours and cooking in pots give the product an unprecedented taste experience. The yeast that has been tasted has the characteristic of being completely free of food additives, such as dyes, chemical flavorings, preservatives and emulsifiers.