2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The French Sabayon cream, like many other dishes, has its own history. It was created in the 16th century during the siege of an Italian fortress. The then governor of Perugia, Jack Paolo Balloni, also took an active part in hostilities between the city-states of northern Italy.
One late summer, Jack Balloni (Called Ballon in the local dialect) led his army of heavily armed cavalry to Scandalo Fortress. Realizing this, the local population quickly collected and destroyed all food left in the area. The troops almost never brought large quantities of food, but relied on looting from the locals.
Zwan Balloni's scouts returned from reconnaissance with almost empty hands. They brought only a little wine, eggs, wild honey and aromatic herbs, and 300 soldiers had to be fed. Zvan Balloni ordered the cook to mix the products and make soup from them to feed the army.
The soldiers liked the soup with its sweet taste. He ate and slept peacefully. The next day, after a short battle, the fortress was captured. The defenders of the city relied on the army to be hungry and exhausted and made little effort to defend themselves.
The defeated locals were amazed to see where their conquerors had gained strength from. And they answered Zvanbalyon. Word of mouth changed until it finally became It will hurt.
The French, in turn, changed it to Sabayon. The sweet soup became very popular. In Italy, it is served to the newlyweds before the first wedding night to give them strength.
Subsequently, with some changes, Zabalone became a Zabayone dessert. Honey was replaced by sugar, and herbs and ordinary wine were replaced by dessert wine Marsala.
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