San Bajon 250gr

San Bajon

According to legend, St Paschal Baylon, a Spanish cleric and mystic, decided to devote himself to cooking in addition to his duties. This is why he is considered the protector of chefs and pastry chefs.

In 1563, Duke Emanuele Filiberto Primo is said to have moved from France to Turin, bringing with him staff from Spain, including Don Pasquale. One day, San Pasquale had some difficulty whipping the eggs with the sugar and came up with the idea of adding some sweet wine while heating everything up. And so, San Bajon was born! The success of that cream was astounding, so successful that from then on, all the ladies of Turin handed down the recipe from generation to generation. The name San Bajon, coming from the Piedmontese dialect, was later Italianized into Zabaione.

INGREDIENTS

Sugar, Marsala wine (containing sulphites), free-range egg yolk Cat. A (23.7%), rice starch.

May contain traces of milk and nuts.

NET WEIGHT 250g

TIPS OF USE

Dessert

to accompany cakes, pandoro, or traditional biscuits

Creative pairing

at room temperature it is perfect to variegate ice cream or as an add-on to whipped cream

By the spoonful

after 3 hours in the freezer, it turns into a tasty spoon dessert

TIP:

DESSERT! spooned or in combination with gelato

Alberto Marchetti