Typical dish of Turin
Turin-style hot zabajone
Turin-style hot zabajone is a soft, velvety cream with a deep golden color, whipped for a long time until it becomes as light as a cloud. The aroma of warm Marsala blends with the rich notes of egg yolk and sugar, creating an enveloping, almost caramel-like fragrance. Served steaming in a cup or dessert glass, it has a frothy, creamy texture that melts on the palate. It is a dessert for the end of a meal or an elegant afternoon treat, often accompanied by dry biscuits or ladyfingers.
Season: Autunno-Inverno€6–10
Why it matters
In Turin, zabajone is much more than a dessert: it is a symbol of Piedmontese tradition and of home cooking reinterpreted in the city’s historic cafés. Prepared to order and served hot, it represents the art of simple yet refined pastry-making typical of Turin’s gastronomic culture.
Origin story
The origins of zabajone date back at least to the 16th century and are linked to Piedmont and the Savoy court. The recipe quickly spread through Turin’s historic cafés, where it was prepared to order by whisking egg yolks, sugar, and fortified wine over a bain-marie. Over time it became one of the most representative sweet preparations of the Piedmontese tradition.
Typical ingredients
tuorli d’uovozuccheroMarsala
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