The zabaglione cream is a typical product of the Piedmontese cuisine.

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The origin of this cream, made with egg yolks, sugar and Moscato wine, is traced to several legends one of them starring Pasquale De Baylon, a Franciscan who in Turin in
the sixteenth century cooked up as a tonic for sickpeople.


When the monk was sanctified at the recipe was given the name of cream of San
Baylon, later it becames Sambayon. Moscato wine zabaione goes well with biscuits, especially with Savoiardi or with Krumiri of Casale Monferrato, or you should try Moscato wine zabaione on our hazelnut cake without flour.

Weight: 180 gr


Main ingredients: eggs, wine Moscato d'Asti, sugar.


Tasting advice: you have to try the combination between zabaglione and hazelnut cake without flour. But even with all the typical Piedmontese biscuits as savoiardi or nocciolotto biscuits.


Manufacturer information: The manufacturer of our Moscato wine zabaione is a small bakery in the province of Cuneo who works with traditional methods.

From Title Comment
04/17/2014 daniela. ho provato la tua ricetta ....Tortini di cioccolato con zabaione al moscato. Splendidaaaaaaaaaaaaaa
grazie ciao alla prossima
04/29/2013 domenica. ho assaggiato la crema zabaione al moscato, accompagnata alla torta di crema tiepida, che ho riscaldato al microonde, posata nel piatto vicino alla torta.....una vera delizia, delicata e buonissima. Da leccarsi i baffi!!!!!



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