VOV 1845 Zabajone Cream
Crafted in 1845 in Padua thanks to the intuition of pastry chef Gian Battista Pezziol, this zabaione liqueur is still produced according to the original recipe using egg yolks, sugar and Sicilian Marsala wine, without the addition of any colourants or preservatives. Raw materials and suppliers are still carefully selected in order to guarantee a premium quality product.
VOV has become an Italian icon and the undisputed leader in the segment of egg liqueur. Today, it is exported to and appreciated in many countries.
In winter and ski resorts, it is the absolute protagonist, being the main ingredient of the famous Bombardino cocktail.
The product is uniquely characterized by an unmistakable and recognizable flavour, with a dense body and a moderate alcoholic content of 17.8 %.