Name: Il Mongetto: Zabaione (Zabaglione, Zabajone), 200 g
Brand: piemont express
SKU: ILM-ZA-200g
Price: 6.9 EUR
Availability: OutOfStock

Creamy, delicious, unmistakable. Zabaglione with Marsala is one of the most iconic preparations of the Piedmontese pastry tradition. This delicious cream is made according to an old grandmother’s recipe from very fresh eggs, sugar, and Marsala, and is slowly whipped in a water bath until it reaches a velvety consistency and an irresistible aroma.

Zabaione is perfect for spooning, as a side to dry pastries, on a cake, or as a base for more elaborate desserts, bringing the warmth and authenticity of family celebrations to the table.

How to enjoy Zabaione:

Zabaione with Marsala can be served at room temperature or lightly warmed, perhaps best together with Krumiri, ladyfingers, or homemade cookies. It is also excellent as a cream for Pandoro, Panettone, hazelnut cake, or ice cream.

Ingredients: Sugar, glucose syrup, EGG YOLK (22%), MARSALA WINE (20%), CONDENSED MILK, thickener: modified starch (corn, potato), flavoring

Nährwerte je 100 ml/g

Calorific value 1263 kJ/302 kcal
Fat 5.4 g
of which saturated fatty acids 2.0 g
Carbohydrates 50.8 g
of which sugars 43.8 g
Protein 3.6 g
Salt 0.3 g

Hersteller

Il Mongetto
Via Piave, 2, 15049 Vignale Monferrato AL, Italy

Allergene

Milk
Eggs
Sulfite

Hersteller

Il Mongetto

Since 1981, Roberto Santopietro has been a passionate ambassador of Piedmont cuisine. He has made the traditional antipasti, sauces, creams, and jams internationally known. One of his rediscoveries was the small cherry peppers.

It was Nonna Palmira's black recipe notebook that Roberto Santopietro and his wife Margherita absorbed about 40 years ago, which sparked their small production. It all started with Mostarda d’Uva, the grape and nut jam that pairs so well with Piedmont cheeses. Today, there are 65 different recipes, some from the grandmother, but also from other households. Il Mongetto has since become a cooperative consisting of seven members.

Originally, only Roberto and his brother Carlo dedicated themselves to agriculture and processing, which also includes viticulture. Both are career changers, a kind of culinary hippies born and raised in Milan but strongly drawn to agriculture and gastronomy. When Carlo Petrini founded Slow Food in Bra, Piedmont in 1986, Roberto was one of the first members.

The brothers owe their choice of Vignale in Basso Monferrato to their mother, who comes from the neighboring village.

Fish and salt were ingredients originally not found in Piedmont but were essential and highly sought after, especially salt. So the Piedmontese traded with Liguria, but on the way back from the sea, they hid the salt under the fish to avoid the salt tax. This is how specialties were created.

Fish and salt were ingredients originally not found in Piedmont but were essential and highly sought after, especially salt. So the Piedmontese traded with Liguria, but on the way back from the sea, they hid the salt under the fish to avoid the salt tax. This is how specialties were created.

Unusual grape varieties and wines

Carlo Santopietro, winemaker and host of Dré Castè, the beautiful agriturismo of Il Mongetto, is both a lover of typical grape varieties and a follower of Giacomo Bologna, who initiated the aging of Barbera in barrique barrels in Piedmont.