Zabaione / Amerigo 1954 liqueur
Net Content: 500ml
Alcohol Content : 25%
The zabaglione liqueur was invented in 1845 by Gian Battista Pezziol, a pastry chef from Padua, specialized in the production of nougat, a food for which only egg white is used. Pezziol decided to use the remaining egg yolks, together with Marsala, alcohol and sugar, to start the production of a type of liqueur zabaglione , an energy drink very popular at that time, also as a tonic.