Grab a buta of nebbiolo vin, some sugar and eggs, and whip up some sambaiun for a quick dessert… or perhaps if you are feeling a little bit of goi for a galuperia! Wait… what?! This is kitchen talk in Piedmont, Italy what the locals speak in the local dialect in the Langhe.
In this article, get behind the scenes in a real trattoria’s kitchen, learning Italian and, better yet, Italian language food. Practice with this authentic Italian trattoria recipe for Zabaglione, an easy, creamy custard from the area.
🍷 Click here to get the recipe for Zabaglione and get our Piemontese lexicon: https://verovino.com/vero-blog/authentic-italian-trattoria-quick-easy-dessert-recipe-food-red-wine-pairing-zabaglione-zabaione-sauce-egg-cream-custard
🍷 Click here to buy Aldo Clerico’s Nebbiolo: https://verovino.com/veroshop/p/aldo-clerico-langhe-nebbiolo-baby-barolo
🍷 Click here to subscribe to the Vero Newsletter: https://verovino.com/vero-vino-newsletter-signup
About Vero:
Did you know that less than 1% of wines make it to US retailers’ shelves? At Vero, which means “real” in Italian, we are constantly looking for small production, sustainably made, authentic wines from farmer-artisans not yet present in the US market. Our mission is to create a community of wine and food lovers, small producers and businesses where passion is the common denominator.
2 Comments
Prova a farlo con l'aceto balsamico.Try to make it with balsamic vinegar
Sono di Modena ma vivo negli USA. Prima di venire qui ho vissuto per la maggior parte della mia vita in Piemonte (non lontano dalle Langhe)