Vov Pezziol was born in 1845 in Veneto by Gian Battista Pezziol, a witty Paduan pastry chef who produced nougat, who produced for the first time one of the best and most comforting liqueurs ever, making a virtue of necessity!

Finding himself not knowing how to sell the large quantity of egg yolks left over from the production of nougats, he thought well of using them mixed with sugar and Marsala; this is how vov zabaglione was born (from the Venetian Vovi = Eggs) which soon became the synonym of comforting liqueur, everywhere in the world.

Few ingredients and lots of love, this is Vov's recipe, because when something is made with lots of love and dedication, it can only be excellent!

Of a beautiful creamy yellow color, the nose comes with hints of eggs and vanilla mixed with aromas of dried fruit, raisins and caramel. On the palate it is extremely pleasant, warm and sweet, with a long and creamy, vaguely alcoholic persistence.

A liqueur made with egg yolks, Marsala wine, alcohol, sugar and flavourings, without the use of colorings and preservatives. It is recommended to shake the bottle well before pouring it and enjoy it served very cold, neat or on ice cream, or slightly warmed up to enjoy on cold winter days.

How to serve

Glass:

Bicchierino da liquore

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Serve to:

4-16°C

When to drink it:

Questo liquore è buono subito

Production area

Veneto

Producer: Pezziol