Description

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.

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It is our priority to pack and ship the products securely. All the different types of cheese are vacuum-sealed and we use dry ice and thermal bags. By doing so, the products will stay fresh up to 72 hours.

Wine (or bottles in general) are shipped using inflatable bags and are designed to protect them throughout the journey. We remind you that all packaging can be easily reused.

More about delivery times and shipping here