Rum, over the past centuries, has been a protagonist of the tables in terms of toasts: this was essentially true until around the nineteenth century, after which other alcohols took over, such as whiskey for example. Its popularity and diffusion even within our national food and wine tradition can be attributed in particular to its use in the preparation of typical desserts such as babà, bonet, struffoli or Sicilian cassata. It is also an excellent brandy to be enjoyed with the addition of ice, and also contributes significantly to the creation of fine and famous cocktails such as the Cuba Libre.

Use in cooking

Rum is a truly important ingredient for preparing typical desserts of our national tradition, such as cassata and babà.


Rum should be stored in a dry, cool place away from humidity, with a temperature around 13 degrees.


Historically, the spread of rum in Europe can be traced back to the Arab world.

Recipe list