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.