Ciao! It’s Friday, so you know what that means: SWEETS FOR THE SWEET (or semi-sweet) TOOTH. Tonight, I tip my hat to the Campanese side of the family…Baba au Rhum, a classic Neapolitan dessert. A simple yeast cake soaked in rum syrup, you can serve it plain, with whipped cream and/or fruit; individual pastry-sized or as a single, large cake. And trust me, no one will stop you if you care to pour just a touch more rum on top once it’s been plated. This dessert never fails to stir up fond memories of my late father: it was one of his favorites. Te amo, Poppa e buon appetito a tutti!