Rum Babà: A Sweet Symbol of Celebration From Europe to Naples, and Now to Via del Dolce
The rum babà, today a beloved icon of Neapolitan pastry, has a story that stretches far beyond the streets of Naples. Surprisingly, its journey begins not in Italy, but in 18th-century France, in the town of Lunéville, where the exiled Polish king Stanisław Leszczyński first transformed the traditional, and often dry, Alsatian kugelhopf. Searching for […]
The Ancient Value of Salt — and Why It Still Matters in Modern Pastry
Salt is one of the simplest ingredients in the world, yet its history is anything but ordinary. Long before it became a staple in every kitchen, salt was considered precious—so much so that it shaped language, commerce, and entire civilizations. Even today, its influence echoes through the words we use daily. One example is the […]
Back to the Origins: The Rising Trend of Low-Sugar Pastry Making
In recent years, the pastry world has experienced a quiet but powerful transformation: a movement toward reducing sugar and rediscovering the authentic flavors that defined traditional baking. As consumers become more conscious about what they eat, pastry chefs are embracing a philosophy centered on balance, simplicity, and genuine taste. At Via del Dolce, this shift […]