Tradition has it that this delicious recipe was introduced in the 16th century in Turin. He was given the name 'Sambayon' to remember the Franciscan protector of Saint Pasquale Baylon of the cooks and pastry chefs. Following this tradition, some grandmother's improvements and combining excellent quality ingredients, our creamy eggnog is born. From the meeting of eggs and sugar with a delicate muscat wine and a refined marsala, a special cream is created to be enjoyed with dry biscuits or soft cakes. Just mix the cream gently and, as desired, serve warm or cold. F/12*180