An Essential Guide to Baba in Naples

Naples is better known for its mouthwatering pizzas than for desserts, but there’s one Neapolitan pastry in particular that I’m rather fond of. Babà, also called rum babà or babbà, originated in Poland, but these rum-soaked sponge cakes became one of Naples’ sweetest specialties.

Stanislaus Lesczynski, an 18th-century Polish king, accidentally spilled rum on a traditional dessert, inventing what we now know as babà. The king’s daughter married into the French royal family in Versailles, and soon after, French chefs picked up the recipe and made their way to Campania. From there, the rest is history!

Below, you’ll find my picks for the top spots to enjoy babà in Naples, some of which you may even visit during my Naples food walks.

Our Guides’ Favorite Pasticcerie

We believe that a perfectly executed baba is the ultimate test of a Neapolitan pastry chef’s technical skill. Our team has sought out the bakeries that achieve the ideal balance between a light, porous crumb and a balanced syrup. We look for that signature mushroom shape and a shine that indicates a high-quality apricot glaze. Book a food tour with us to learn more.

Pasticceria Tizzano 1960 di Valentina Tizzano

Photo credit: Pasticceria Tizzano 1960 di Valentina Tizzano

I’d walked past Pasticceria Tizzano multiple times during my first few visits to Naples when coming to and from the train station. For far too long, I’d unknowingly been missing out on some of the tastiest babà in Naples.

Not only are their pastries the stuff of legend, but the setting itself here is a treat for the eyes. The sleek green walls, opulent chandeliers, and sparkling cake displays make it feel so refined and elegant. 

If I’m honest, everything on offer here looked incredible, but the babàs are an absolute must. I went for one of the filled varieties and chose the limoncello-infused option.

It was served at room temperature and drenched in a caramel-like rum syrup that covered the moist sponge cake lying inside. The thick lemon filling was exquisite, as the zingy flavors from the liqueur made the pastry cream feel light and refreshing.

Pasticceria Tizzano 1960 di Valentina Tizzano – Via Aquila, 155, 80143 Napoli NA, Italy – Open every Monday to Saturday from 7:00 am to 8:30 pm, and every Sunday from 7:00 am to 7:00 pm.

Leopoldo Cafebar – Senza Glutine

Photo credit: Leopoldo Cafebar – Senza Glutine

Leopoldo Cafebar lies just outside the historic center and is the place to go for gluten-free babà in Naples.

While the pale pink walls and glossy black finishes make this bakery seem far from your typical pasticceria, most of the baked treats on offer are quintessentially Neapolitan.

I came here looking for a classic rum babà, but my plans quickly changed when I set my sights on the strawberry and cream-topped variety. It’s not every day you see this variation on offer, so I jumped at the chance to try it out.

Admittedly, I was worried this wheatless alternative would be a little dry, however it was anything but. The cake itself was soft and airy while the syrup was sharp and citrusy. As I expected, the tart strawberries and sugary, silky cream made each bite even more enjoyable and flavorsome.

Leopoldo Cafebar – Senza Glutine – P.za Cavour, 78/79, 80137 Napoli NA, Italy – Open every Monday to Thursday from 7:30 am to 10:00 pm, Friday and Sunday from 7:30 am to 12:00 am, and every Saturday from 7:30 am to 1:00 am.

Scaturchio

Photo credit: Scaturchio

Scaturchio has locations all over the city, and this particular chain of bakeries has been serving the people of Naples for over a century. I’ve only made it to the Porto store so far, but if the others are anything like this stylish spot, I’ll no doubt be just as fond of the other branches.

While the shopfront is busy and bustling, the pastry chefs are hard at work crafting rum babàs out back. Here, they combine active dry yeast with bread flour and cover each cake in liqueur-based syrup before placing the mixture into molds.

The results of their efforts are beautifully displayed in store, and I picked up some to team with one of their frothy cappuccinos.

Just like how the sweet milk and bitter coffee balanced each other out, so too did the punchy rum coating and buttery cake mixture. Each bite boasted hints of vanilla, orange, and apricot, giving it a zesty kick.

Scaturchio – P.za S. Domenico Maggiore, 19, 80134 Napoli NA, Italy – Open every day from 8:00 am to 9:00 pm.

Go-To Traditional Baba

We take pride in identifying the shops that serve the classic version, either plain or with a touch of fresh whipped cream. These variations represent the authentic taste of the city and have remained largely unchanged for over a hundred years. We find that the secret lies in the long leavening time, which creates the structure needed to hold the rum. Book a food tour with us to learn more.

Mary’s Sfogliatella

Photo credit: Mary’s Sfogliatella

Mary’s Sfogliatella is perched inside a lively pocket of Galleria Umberto I in the Quartieri Spagnoli district. Don’t make the mistake I initially did by overlooking this modern but compact stall for its larger counterparts, as the babàs here are among the finest in Naples.

Like most places in this sophisticated shopping hub, Mary’s Sfogliatella is chic and polished, occupying a tiny nook under an old-school canopy. Don’t be surprised to find a line here, but equally, don’t let it put you off from trying the fare here!

Though the name of this bakery would lead you to believe that sfogliatella is their specialty, I think their rum babàs are where they really shine. 

I thought they mostly stuck to traditional babàs, but I was elated to spot some pistachio-imbued offerings when I reached the top of the queue. It had all the essentials of a tasty babà, but the smooth, nutty filling was incredible, transforming it into an even more indulgent snack.

Mary’s Sfogliatella – Galleria Umberto I, 66, 80132 Napoli NA, Italy – Open every day from 8:00 am to 8:30 pm.

Pasticceria Mignone

Photo credit: Pasticceria Mignone

Pasticceria Mignone is a true gem in the vibrant Rione Sanità neighborhood. It might look a little out of the way when you check it out on the map, but it’s most definitely worth getting out of the city for.

The wealth of cakes and confections here is staggering, and the friendly staff was on hand to talk me through all of the different treats available.

I went for the classic, filling-free rum babà. As partial as I am to the quirky, contemporary takes on these delights, sometimes stripping it back to the basic recipe is better.

This allowed me to fully appreciate the delicate flavors of the fluffy sponge cake and fruity hues from the sticky rum syrup. Each bite was more delicious than the last, as the subtle flavors and chewy texture were exceptional.

Pasticceria Mignone – P.za Cavour, 145, 80137 Napoli NA, Italy – Open every day from 8:00 am to 9:00 pm.

Sfogliate e Sfogliatelle

Photo credit: Sfogliate e Sfogliatelle

There’s no way I could have put together this list without mentioning Sfogliate e Sfogliatelle in Pendino, home to some of the finest babà in Naples. This team of pastry chefs might be revered for their sfogliatella, but their rum babàs are my personal favorites.

It’s a relatively chilled-out spot, but the red carpet entrance and retro touches make it feel a little upmarket. Their selection of baked goods here is smaller than in most pasticcerias, but everything they offer is of the highest quality. 

Like many people, I first came here for the sfogliatelle. However, I left with a sizable to-go box of their rum babàs after I sampled one with a shot of their intense and oh-so-chocolatey espresso!

From the moment I tried the rum-covered crust and tender, brioche-like sponge, I was hooked. The syrup they used had notes of dried fruit and mild vanilla, bringing out floral and saccharine undertones.

Sfogliate e Sfogliatelle – Via S. Gregorio Armeno, 24, 80138 Napoli NA, Italy – Open every day from 9:00 am to 7:00 pm.

History of the Baba in Naples

We find it fascinating that the baba actually has Polish and French origins before it was perfected in the kitchens of Naples. It was brought to the city by the “monzù” chefs who worked for the Neapolitan nobility in the 18th and 19th centuries. We believe the local adaptation, which emphasizes a drier dough and a deep soak, is what made it a true Neapolitan staple. Today, it stands as a delicious example of how Naples adopts and improves upon international culinary influences.

Provenance of Rum and Syrup

We emphasize that the quality of the soaking liquid is just as important as the dough itself in a representative baba. The best local pastry shops create a custom syrup infused with high-quality vanilla beans and organic citrus zest from the coast. We find that the choice of rum—usually a dark, aromatic variety—adds a complexity that balances the sweetness of the sugar. Sourcing these premium components ensures that the final product is a sophisticated dessert rather than just a simple sweet.

Conclusion

Although traditionally enjoyed on Sundays or during special occasions, babà in Naples is available any day of the week in most pastry shops. If you’re anything like me, you’ll be dreaming of these Neapolitan babàs long after you’ve left the city!