Typical dish of Turin
Zabaglione
Zabaglione is a golden, soft, velvety cream, whisked over gentle heat until it becomes light and foamy. The aroma of fortified wine intertwines with the sweetness of egg yolks and sugar, creating a warm, aromatic, enveloping flavor. Traditionally served in cups or glasses, often accompanied by dry biscuits or ladyfingers, it is an elegant and comforting dessert. It is the perfect ending to a Piedmontese meal, capable of combining simplicity and refinement.
Season: Tutto l'anno€5–8
Why it matters
In Turin, zabaglione is one of the most iconic desserts of the Piedmontese tradition, closely tied to home cooking and the city’s historic pastry shops. It represents the art of transforming a few simple ingredients into a refined preparation, a symbol of Savoyard gastronomic culture and of Turin’s love for creamy, enveloping desserts.
Origin story
The origins of zabaglione likely date back to the 16th century and are surrounded by several legends, including one connected to Saint Paschal Baylón, from which the popular name 'San Baylon' may derive. In Piedmont, the recipe became established with the use of Marsala or local aromatic wines, eventually becoming one of the most emblematic desserts of the Turin and Piedmontese culinary tradition.
Typical ingredients
tuorli d'uovozuccheroMarsala o vino liquoroso
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