Zabajone, also known as Zabaglione or Zambajoun, is a traditional Italian dessert that originated in the Emilia-Romagna region. This creamy and rich dessert is made by whisking together egg yolks, sugar, and a sweet wine, typically Marsala. It is often served warm or chilled and can be enjoyed on its own or used as a topping for cakes, pastries, or fresh fruit.

In Emilia-Romagna, you can find Zabajone in various towns and communes. For example, in Bologna, you can visit Pasticceria Gamberini, a renowned pastry shop that offers delicious Zabajone. In Modena, you can try it at Pasticceria Gollini, a historic bakery known for its traditional desserts.

Here is a classic Zabajone recipe:
– Ingredients: 6 egg yolks, 6 tablespoons of sugar, 1 cup of Marsala wine
1. In a heatproof bowl, whisk together the egg yolks and sugar until well combined.
2. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
3. Slowly pour in the Marsala wine while continuously whisking the mixture.
4. Continue whisking until the Zabajone thickens and becomes creamy, which should take about 10-15 minutes.
5. Remove from heat and serve warm or chilled.

Zabajone has received the PAT (Traditional Agri-Food Products) recognition, which is a certification given to traditional Italian food products. The specifications for Zabajone include using only fresh eggs, sugar, and Marsala wine produced in the Emilia-Romagna region. The dessert must be made following traditional methods and recipes.

Sources:
– “Zabajone” – Emilia-Romagna Turismo (www.emiliaromagnaturismo.it)
– “Zabajone” – Pasticceria Gamberini (www.pasticceriagamberini.it)
– “Zabajone” – Pasticceria Gollini (www.pasticceriagollini.it)