Zabaglione is traditionally served with fresh, ripe figs and, in Italy, is known as zabaione or zabajone – the name varies depending on the country. It may have originated in Venice where honey was used instead of sugar, but most likely Piedmont is the Italian region of origin.
Some say the Italian dessert dates back to 1471, when Captain Baglioni (often called ‘Zvàn Bajòun’), short of food, managed to muster up random ingredients of eggs, sugar and wine, with which he made this creamy concoction. Another story tells that it goes back to the sixteenth century, when it was created in honor of St. Pasqual Baylón (hence similar dessert names sambayon and zabajone), the patron saint of cooks and pastry chefs, who recommended that wives give it to their “tired” husbands (interpret that how you wish). And, believe it or not, more explanations of the dessert’s origins still abound.
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