Zabaglione by 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 says 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 legend, equally well-established, claims that this preparation was invented in the 16th century in Turin and first called San Baylon cream and then simply Sambayon, to remember the Franciscan Saint Pasquale Baylón, patron saint of chefs and pastry chefs. Whatever the origins of zabaglione, this fantastic cream can be enjoyed as a dessert at the end of a meal, but above all as an energizing breakfast or a delicious break! It can also be accompanied with donuts and biscuits. It is also used to fill cakes, tarts, brioches, in addition to the classic holiday desserts such as pandoro and panettone. Fonderie Ozanam is a social cooperative in Turin that has been operating in the catering sector for years, welcoming people with disabilities, migrants, ex-prisoners, young and old people in situations of social hardship and women victims of violence into its laboratories, churning out quality food preparations, taking care of the urban environment and applying dynamics of circular economy and the fight against waste. You can find the zabaglione in a 314g glass jar.

INGREDIENTS: egg yolks, marsala, white wine, sugar, honey. Allergens: eggs.

SHELF-LIFE: closed: 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