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Panettone, panettone rhum e pan babà artigianale, panettone fresco rhum e pan babà
Panettone, panettone rhum e pan babà artigianale, panettone fresco rhum e pan babà

Rhum Pan Babà | Panettone by Salvatore Gabbiano

The winner is not from Milan, but from Campania according to two juries of experts: a technical one and a critical one. To win for critics, the myth of the Neapolitan panettone school, Salvatore Gabbiano. In the heart of Pompeii, the Pasticceria Gabbiano offers all the sweets of the Neapolitan tradition and more.Salvatore Gabbiano also produces excellent panettone made with butter, natural yeast and lots of work. From its headquarters in the shadow of Vesuvius his panettone conquered all of Italy. Neapolitan confectionery tradition meets, thanks to Salvatore, the great technique of baking leavened products. From this union are born creative and unique panettoni such as the delicious Rhum Pan Babà Panettone.

Just like the traditional babà, in this version of the panettone the dough is soaked in Rhum to give an unforgettable taste experience. The secret lies in the infusion, in the right balance that must be reached to release the Rhum scent, without being excessively alcoholic.

Rhum Pan Babà | Panettone by Salvatore Gabbiano

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Rhum Pan Babà | Panettone by Salvatore Gabbiano

The winner is not from Milan, but from Campania according to two juries of experts: a technical one and a critical one. To win for critics, the myth of the Neapolitan panettone school, Salvatore Gabbiano. In the heart of Pompeii, the Pasticceria Gabbiano offers all the sweets of the Neapolitan tradition and more.Salvatore Gabbiano also produces excellent panettone made with butter, natural yeast and lots of work. From its headquarters in the shadow of Vesuvius his panettone conquered all of Italy. Neapolitan confectionery tradition meets, thanks to Salvatore, the great technique of baking leavened products. From this union are born creative and unique panettoni such as the delicious Rhum Pan Babà Panettone.

Just like the traditional babà, in this version of the panettone the dough is soaked in Rhum to give an unforgettable taste experience. The secret lies in the infusion, in the right balance that must be reached to release the Rhum scent, without being excessively 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".