About ZabàLab

Alberto Marchetti, master ice cream maker, wanted to put the eggnog he uses for drowning in a jar. For Zabà, he chose the best ingredients, as he does every day for his ice cream: the eggs are fresh, from free-range hens, the sugar is 100% Italian, the recipe is that of Langa, with Marsala, and the tradition is from Turin. The idea of good is always the same: a few simple and genuine ingredients. It starts from here, then the meetings with excellent producers promise surprising variations. Read their story