The history behind the Zabaglione! With the weather that still doesn’t want to turn milder, Zabaglione is the perfect cheer-up food to get our energies back. As with many other Italian foods, their name often relates to the geographical region of provenience of the ingredient/dish, so where does the name Zabaglione come from? There are different legends linked to it, but we first need to precise that the correct spelling in Italian is Zabaione. We’ll use from now on Zabaglione as this is the term with which is used abroad. According to some the name is linked to Captain Giovanni Baglioni who in the 16th Century, while camping in Reggio Emilia, sent his soldiers to seek food. They came back with what they found in the nearby area: eggs, sugar and wine. They mixed everything and found the result so delicious that the cream was named after the Captain, called in strict dialect ‘Zvàn Bajòun’, a sound that resembles very much the one of “Zabaglione”. Some other wants the name to be coming because of the monk Giovanni de Baylon (who later became patron of pastry chefs from Turin) who invented it in the 16th Century and used it to give a boost to sick and weak people. Once the monk was made Saint, the cream was named San Baylon (Saint Baylon), and later on “Zabaglione”. Some instead want the cream to be from Veneto, Venice, where in the 17th Century it was common to drink “zabaja”, from Illira (Dalmatia), a drink aromatized with sweet wine from Cyprus. No matter where it is from, for sure this dessert has been on our tables for much longer than we think, since its ingredients – eggs, sugar and sweet wine – have been around for centuries.
Posted on: Thu, 06 Mar 2014 09:41:23 +0000
Trending Topics
Recently Viewed Topics
© 2015