VOV 1845 Zabajone Cream
Crafted in 1845 in Padua thanks the intuition of pastry chef Gian Battista Pezziol, this zabaione liqueur is still produced according the original recipe which uses egg yolks, sugar and Sicilian Marsala wine, without the addition of any colorants or preservatives. Raw materials and suppliers are still carefully selected, offering a premium quality product.
Vov has become an Italian Icon the undisputed leader in the segment of liquor egg-based, today exported and appreciated in many countries.
In winter and ski resorts is the absolute protagonist, being the main ingredient of the famous cocktail Bombardino.
The product unique character features an unmistakable and recognizable flavor, with a dense body and a moderate proof (17.8 °).