Rum Babà is a traditional treat of haute patisserie that is so popular in Naples, many consider it a Neapolitan speciality. However, the origin of the recipe is probably France via Poland (the name means'old woman'or'grandmother'in many Slavic languages). Despite that, Fabbri's version is one of the finest to be found anywhere in the world. These small yeast cakes are bathed in a slightly alcoholic, rum-scented sauce and should be eaten in one bite. We recommend serving them as an accompaniment to coffee after dinner, alongside vanilla ice cream as a quick dessert, or simply garnished with a tuft of whipped cream and a Fabbri Amarena Cherry on top. Alternatively, pair them with fruit, mascarpone cream or zabaglione. Gennaro Fabbri took over a grocery store with a wine cellar in Portomaggiore, Emilia-Romagna, in 1905. He began producing and distributing liqueurs under the name Premiata Distilleria Liquori G. Fabbri. Over the years, that has been shortened to simply'Fabbri', but the business has stayed in the family, now being run by the fifth generation. They began making the cherries that would make them famous in 1915, using a recipe from Gennaro's wife Rachele that is still followed to this day. Loved by chefs, bartenders and foodies in over 100 countries around the world, Fabbri is an icon of the Italian culinary scene.£3.24 per 100.00g