Piedmontese eggnog called zabaione is one of the most typical recipes of Piedmontese cuisine. Many of the legends about the eggnog trace the origin of its creation to Turin. One of the most acclaimed stories, features Pasquale De Baylon, a Franciscan monk who created in Turin in the 16th century a sweet cream made with eggs, sugar, and liqueur as a tonic and energizing drink for sick people. When the monk was sanctified, the recipe took the name "San Baylon cream" which later became "Sambayon", and then "zabaione".
In this version from Antica Dispensa, instead of marsala, Moscato wine is used in the recipe to give this zabaione an even stronger Piedmontese taste. Enjoy it with biscuits or ice cream!
Shipping & delivery
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Ingredients & Nutrition
Piedmont DOC Moscato wine 42%, sugar, pasteurized egg yolk 20%, CREAM, corn starch, semi-skimmed MILK, vanillin, may contain SULPHITES.Techical sheet
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