Roccobabà by the pastry chef Emilio
Based on the classic babà recipe, Emilio Goglia, a pastry chef since 1980, created a small masterpiece of sheer goodness: Roccobabà.
Initially, it was simply a “babà semifreddo al cioccolato” (rum-soaked sponge cake with cold custard filling and chocolate icing). The name was changed after Emilio met designer Rocco Barocco who fell in love with his cake and became an assiduous consumer who spread the word of how good it was.
The inspiration for this dessert came to Emilio from observing the preferences of his customers who appeared to prefer innovative creations that did not stray from the traditional flavors of pastries typical to the region of Campania. The area around the city of Aversa has a rich pastry tradition and the secret to the success of Roccobabà is local pastry-making craftsmanship combined with fresh, quality ingredients.
Emilio Il Pasticciere
- Owner: Emilio and Nicola Goglia
- Via S. Donato
- 81033 Casal di Principe (CE)
- Tel +39 081 8163783
- Facebook: @EmilioIlPasticciere
||Emilio Il Pasticciere||30/11/17||Redazione Grafica||
Si tratta di un dolce soffice a base di impasto di babà, con un cuore di semifreddo alla vaniglia, ricoperto di ganache di cioccolato, e panna. Il mix tra gli ingredienti è...