Zabajone is a classic cream and boasts centuries of history.
Nonetheless, as happens for many recipes, it has been lost over the centuries, and there are many legends which speak about its origins.
One story narrates that it was invented by pure chance back in 1471 in a place near Reggio Emilia. It is believed that Captain Giovan Paolo Baglioni arrived at the city’s port where he set up camp. Not having any food supplies, he sent some soldiers to search fields in the surrounding area. There was little to be found in the farmers’ fields except for some eggs, sugar, wine and aromatic herbs. The Captain then decided to mix everything together and served it up to his soldiers in place of the regular soup to which they were accustomed. Giovan Paolo Bagloi was then nicknamed ‘Zvàn Bajòun’ and the cream took on its name first becoming ‘Zambajoun’, and finally Zabajone.
for 4 people
- 10 eggs
- 100 g of sugar
- 13 half eggshells filled with Moscato d’Asti
In a casserole, beat the egg yolks and sugar until they turn white. Add the Moscato d’Asti.
Mix and cook, stirring with a wooden spoon, until the mixture becomes thick. Remove from the fire as soon as the first bubble appears.
Serve hot or cold, with Krumiri di Casale cookies or with Offelle di Parona cookies.
If we think about Piedmont, we immediately think about a well-defined food culture full of history, and which utilizes high quality ingredients with a culinary tradition of strong, decisive flavors. What makes Piedmont cuisine so characteristic? Its red wines.
In 1999, the Morozzo Capon was declared the first Slow Food Presidium, which means deserving special protection as it embodies the identity and tradition of the Morozzo area.