Zabaione is one of the most typical recipes of Piedmontese cuisine. Many of the legends about the eggnog trace the origin of its creation in Turin.
One of the most acclaimed story, features the character of Pasquale De Baylon, a Franciscan who in Turin in the 16th century conceived it as a tonic for the sick. When the priest was sanctified, the recipe took the name of San Baylon cream which later became Sambayon.
In this version, instead of marsala, we find Moscato wine, which gives the sauce a strong taste and even more reminiscent of its origin.