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Pan Babà al Rhum | Panettone di Salvatore Gabbiano - Filicori Zecchini Italia
Pan Babà al Rhum | Panettone di Salvatore Gabbiano - Filicori Zecchini Italia

Pan Babà al Rhum | Panettone by Salvatore Gabbiano

The winner of the 2019 Panettone World Championship is not from Milan. It comes from Campania, an affirmation confirmed by two expert juries: one technical and one critical. The winner for the critics is Salvatore Gabbiano, the legend of the Neapolitan panettone school. Pasticceria Gabbiano, located in the heart of Pompeii, offers all the traditional Neapolitan pastries and more. Salvatore Gabbiano also produces high-quality panettone cakes, made with butter, natural yeast and lots of dedication. From the foot of Mount Vesuvius, his panettone cakes have conquered the whole of Italy. The Neapolitan confectionery tradition meets, with Salvatore, great mastery in working with leavened products. This union gives birth to creative and unique panettoni such as the legendary Pan Babà al Rhum.

Just as it happens with the most classic baba, in this version of panettone the dough is soaked in a delicate Rhum bath to give an unforgettable taste experience. The secret lies in the infusion, in the right balance it must achieve to give the dessert the hint of Rhum, without being overly alcoholic.

Rhum Pan Babà | Panettone by Salvatore Gabbiano

€37,70
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Pan Babà al Rhum | Panettone by Salvatore Gabbiano

The winner of the 2019 Panettone World Championship is not from Milan. It comes from Campania, an affirmation confirmed by two expert juries: one technical and one critical. The winner for the critics is Salvatore Gabbiano, the legend of the Neapolitan panettone school. Pasticceria Gabbiano, located in the heart of Pompeii, offers all the traditional Neapolitan pastries and more. Salvatore Gabbiano also produces high-quality panettone cakes, made with butter, natural yeast and lots of dedication. From the foot of Mount Vesuvius, his panettone cakes have conquered the whole of Italy. The Neapolitan confectionery tradition meets, with Salvatore, great mastery in working with leavened products. This union gives birth to creative and unique panettoni such as the legendary Pan Babà al Rhum.

Just as it happens with the most classic baba, in this version of panettone the dough is soaked in a delicate Rhum bath to give an unforgettable taste experience. The secret lies in the infusion, in the right balance it must achieve to give the dessert the hint of Rhum, without being overly alcoholic.

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Inspiration and Neapolitan passion, great dedication and commitment: these are the ingredients that characterize the successful path of Salvatore Gabbiano in the High Pastry world.
Since 1994 he has been part of the Neapolitan Confectioners' Association. In March 2006 he reached one of the most coveted goals for a pastry chef in Italy: he is among the masters of the prestigious Italian Academy of Master Pastry Chefs. On TV he participates in La vecchia fattoria, Festa italiana, 30 ore per la vita, La vita in diretta. In 2004 he was in the team of pastry chefs that gave life to the largest chocolate crib in the world for Eurochocolate Christmas in Naples.
He is really passionate about great leavened products, which led him to compete and win on numerous occasions. In 2015 in Turin he participated in "Una mole di panettoni" and won the first prize for best creative panettone. In March 2016 he participated in "La primavera è dolce", the first event about the Colomba cake, organized by Stanislao Porzio, and won first place as "Best Traditional Colomba". In 2016 he joined the group of pastry chefs of "Notte dei maestri del Lievito Madre", which has the goal to create a high quality Panettone suitable for every season, to make it available at any time of the year. In October 2019, during Host Milano, he received the "critics' award" for the best Panettone in the world, on the occasion of the first edition of the "Panettone World Championship".