“ROCCOBABÀ”, THE NEAPOLITAN CAKE BETWEEN TRADITION AND INNOVATION DEDICATED TO ROCCO BAROCCO

The lucky story of the “Roccobabà” is now famous all over Italy, but the allure of the pastry Rocco Barocco fell in love with still fascinates a lot of dessert lovers, maybe because – despite its fame- it’s still genuine.

How the stuffed and covered in chocolate cream babà made by confectioner Emilio became the “Roccobabà”, first designer dessert of all time? It happened by chance, in 2000. Sergio, Emilio’s brother, who is a photographer and set designer in the world of fashion, asked him to cook a pastry to please his V.I.P. guests. At the end of the dinner, when the special cake appeared, the stylist Rocco Barocco fell in love with it at first sight and asked the homeowner to meet the creator of the tasty cake. This way Emilio’s babà became the “Roccobabà”, and was shown on TV for the first time. The success was unstoppable, and at the bakery in Casal di Principe (where Emilio, his son and his staff produce many delicious pastries and pies) you can find people from all the country, waiting for buy and taste the “Roccobabà”.

That’s because Emilio’s bakery doesn’t organizes expeditions, in order to keep freshness and wholeness of its products. So behind success, fame and innovation there is a pastry-making tradition based on experience, hard work (more than 48 hours for a “Roccobabà”) and fresh, high quality ingredients. And it’s this union of typical hand-made preparation and innovative recipe that makes “Roccobabà” a gastronomic excellence, unique and incomparable.