Recipe of the Month

Babàs al Limoncello Pansa with Meyer Lemons

This month I feature a wonderful recipe from Amalfi, Italy from the famed fifth generation family-run Pasticceria Pansa. I couldn’t get over how light and lemony their babàs were: far different than any I’d ever tasted. I first met chef and Italian television personality, Velia de Angelis, in a restaurant in the hills above Amalfi where she was helping a friend for the busy summer months. I begged Velia to ask for the recipe and generously, the proprietors passed it on to me. The first time I made them, the babàs came out perfectly!

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