Description
The zabaione from Officine Ozanam is a preparation that boasts several centuries of history, and for this reason, there are conflicting sources regarding its origins and its name. One of these traditions tells that it was "invented" in 1471 near Reggio Emilia by chance by Giovan Paolo Baglioni, popularly called 'Zvàn Bajòun', from whom the cream took its name, first becoming 'Zambajoun', then Zabajone. Another equally established legend claims that this preparation was invented in the 16th century in Turin and was initially called San Baylon cream and then simply Sambayon, to commemorate the Franciscan Saint Pasquale Baylón, the patron saint of cooks and pastry chefs. Whatever the origin of zabaione, this fantastic cream can be enjoyed as a dessert at the end of a meal, but especially as an energizing breakfast or a tasty break! It can also be accompanied by donuts and cookies. It is also used to fill cakes, tarts, brioches, as well as classic holiday desserts like pandoro and panettone. Le Fonderie Ozanam is a social cooperative in Turin that has been operating for years in the field of catering, welcoming into its workshops people with disabilities, migrants, ex-prisoners, young and old in situations of social hardship, and women victims of violence, producing quality food preparations, caring for the urban environment, and applying dynamics of circular economy and waste reduction. You can find zabaione in a 314g glass jar. INGREDIENTS: egg yolks, marsala, white wine, sugar, honey. Allergens: eggs. NUTRITIONAL VALUES: average values per 100 g of product n.d. Energy n.d. Kj – Energy n.d. Kcal – fats n.d. g – of which saturates n.d. g – carbohydrates n.d. g – of which sugars n.d. g – fiber n.d. g – protein n.d. g – salt n.d. g. SHELF-LIFE: unopened: 12 months store in a dry place away from light at room temperature, opened: after opening store in the fridge for up to 10 days. Country of production: Italy