Zabà - traditional flavour
Fresh eggs from free-range hens, 100% Italian sugar, and Marsala. The recipe follows the traditional Turin method.
Alberto Marchetti, master gelato maker, wanted to put the zabaione he has always used for affogato into a jar.
200gr
Sugar, Marsala D.O.P. (containing sulfites), fresh egg yolk from free-range hens Category A (23.7%), rice starch.
May contain traces of milk and nuts.
The Zabà project was born in the Torre dell'Eremo in Pecetto (TO), in collaboration with a group of differently-abled young people.
Alberto Marchetti, master gelato maker, wanted to put the zabaione he has always used for affogato into a jar.
200gr
Sugar, Marsala D.O.P. (containing sulfites), fresh egg yolk from free-range hens Category A (23.7%), rice starch.
May contain traces of milk and nuts.
The Zabà project was born in the Torre dell'Eremo in Pecetto (TO), in collaboration with a group of differently-abled young people.
Company
MARCHETTI LAB SRL
Marchetti Lab, founded by Alberto Marchetti, represents excellence in artisanal gelato, rooted in quality, simplicity, and transparency. Based in Turin, it exclusively uses high-quality Italian raw materials, often sourced from Slow Food Presidia, and crafts its products in open-view workshops....
Company
MARCHETTI LAB SRL
Marchetti Lab, founded by Alberto Marchetti, represents excellence in artisanal gelato, rooted in quality, simplicity, and transparency. Based in Turin, it exclusively uses high-quality Italian raw materials, often sourced from Slow Food Presidia, and crafts its products in open-view workshops....