Baba in jar cooking 270g

Name: Baba in jar cooking 270g
Brand: Golose Emozioni
SKU: VGGOLBAB197
Price: 25.00 USD
Availability: InStock

In stock

$25.00

Taxes included. Shipping calculated at checkout.

The Product in Brief:

✓ Modern cooking technique

✓ Typical aroma and humidity of fresh babà

✓ unchanged flavour over time as if freshly baked

✓ High craftsmanship in workmanship

✓ Consume by the date indicated on the label

Immerse yourself in the world of taste with our babà in a cooking jar, a traditional dessert revisited through a modern cooking technique that contains all the aroma and humidity typical of fresh babà, maintaining the flavor unchanged over time, just as if it were freshly baked.

Thanks to cooking in a jar, our babà preserves a unique moisture and aroma, giving a real explosion of flavors with every bite.
Discover the experience of a timeless dessert, now more long-lasting and tasty than ever.

Store in a cool, dry place, away from heat sources and direct sunlight.
To ensure maximum freshness and maintain the aromas intact, we recommend consuming the product by the date indicated on the label.

Ingredients

Type 0 flour, Eggs, Butter, Mother yeast, Milk, Honey, Sugar, Jamaican rum, Milk powder, Brewer's yeast, Salt, Lemon peel, Orange peel, Tahitian vanilla.
The product may contain traces of gluten, lactose, milk proteins, eggs, nuts and soy.

The Pedemontana Veneta is a charming and welcoming landscape located between the provinces of Treviso and Vicenza, in the Veneto region. This area combines landscape, culture, and development prospects in a unique setting. A new highway runs through the Pedemontana Veneta, a major infrastructure linking 36 municipalities between Vicenza and Treviso, improving mobility and reducing traffic in residential areas. The Pedemontana Veneta is characterized by the presence of 97 Venetian Villas, architectural masterpieces located no more than 2 km from the highway.

These villas are among the 1,769 in the foothills and 3,828 scattered throughout the region. The region is also renowned for its rich food and wine heritage, with 153 specialty products within a 5 km radius of the highway. Among these, 9 DOP products, 5 IGP products, 4 DOCG wines, 8 DOC, 4 IGT wines, 119 traditional agri-food products, and 4 Slow Food Presidia stand out. The Pedemontana Veneta offers a wide range of high-quality wines, cheeses, vegetables, cured meats, and delicacies, including, to name a few, Asiago DOP cheese, grappa and fruit distillates, Sopressa DOP, extra virgin olive oil, and Prosecco DOCG di Valdobbiadene and Asolo.

In addition to the aforementioned Prosecco, appreciated and exported worldwide, in recent years, native grape varieties that had been forgotten have been re-evaluated, including Recantina and Rabbiosa dei Colli Asolani (Pat del Colmel). In short, the Pedemontana Veneta is an unmissable tourist destination for lovers of culture, architecture, and food and wine. Thanks to the highway, visitors can easily explore the region's beauties, discover the Venetian Villas, and savor the many local delicacies. The typical products of the Pedemontana Veneta, which encompasses hilly and mountainous areas, reflect the richness and identity of a vast land with ancient agricultural and pastoral traditions.

Let me introduce myself: I'm Enrico, a young pastry chef with a clear vision for my pastry shop: who we are is what we eat, and raw materials are my most important asset. In recent years, I've made a truly significant and comprehensive overhaul of my pastry shop. Specifically, these are two initiatives that have allowed me to renew my recipes and add significant value in terms of sustainability, attention to, and appreciation of the local area. The first: thanks to a collaboration with my trusted miller, I launched the "zero-mile flour" project. The project involved using flours sourced only from so-called ancient grains, because from sowing to harvest, the fields are no longer touched by human hands. I followed this project month by month, observing the various stages of growth: from sowing to harvest, to stone grinding.

Again with my trusted miller, I began producing einkorn wheat, another flour that adds value to products and their digestibility, rich in organoleptic properties but very weak. Therefore, I used this flour only for biscuits and sourdough bread. The added benefits of this type of flour compared to common flours are its superior organoleptic properties and decidedly superior health benefits. Thanks to this innovation, I also began offering bread for sale in the shop on Sundays, made with sourdough and einkorn wheat flour. Not in large quantities, but from the feedback I received from customers, I certainly knew I was on the right path. In fact, in addition to promoting the short supply chain and collaboration with suppliers, I was able to make a significant and innovative impact on my bakery, fully showcasing native flours made with sustainable methods that honor their land of origin.

The second: the "biscottone da colazione" (breakfast biscuit), a product I've always offered in my bakery, but which I've completely innovated and revolutionized over the past two years. The focus, again, has been on using local products and showcasing the region. The "biscottone da colazione" is now made exclusively with Veneto ingredients, from our own flours to free-range eggs, raw beet sugar (produced in the Verona area), and butter from the Grappa mountain pastures. A 100% local biscuit. My commitment and dedication to local suppliers extends to other ingredients I use, such as honey from local beekeepers, purchased seasonally; eggs from exclusively free-range chickens; and fruit for jams and other preparations, exclusively seasonal, also purchased from local farmers.