Talk:Zabaglione

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There needs to be a recipe reference here. (Not just because it would make it more complete but because I want to try this.)

Use a web directory or search engine to find a recipe. There are hundreds of recipes, and Wikipedia isn't going to list them all, or choose among them. See WP:NOT and WP:EL. Mindmatrix 17:10, 5 March 2007 (UTC)

I changed [y] and [ly] in the pronunciation ([y] is a high front rounded vowel in IPA). Rhyolite 12:27, 26 September 2007 (UTC)

sabayon currently gives a disambiguation page, would anybody oppose me changing it to a redirect to sabayonlinux and then putting a note at the top of that page directing users looking for the desert here?

The older recipe of Zabaione is in a recipe book of Bartolomeo Stefani (L'ARTE DI BEN CVCINARE - 1671), cook of the Duke of Mantova. And in Mantova is used as filling in many desserts, as Elvezia cake or beigets or tiny cups made with pastry (or with bitter chocolate).

The traditional recipe requires, each egg yolk, a tablespoon of sugar (about 25 gr.) and "two half eggshells" (50 gr.) of wine. The most used wine is Marsala but manutuan tradition requires dry wine (and I use Matini "white", but also Martini "dry" works fine). If you like it, you may add a pinch of nutmeg.

Adding also egg whites and whipping to incorporate air is a new fashon, not part of the traditional recipe. Fraccalini (talk) 19:28, 24 May 2008 (UTC)