Talk:Zabaione

WPFood assessment
This article needs attention in the following areas: This page is not cited in dessert main page Why does dessert link goto VEGETARIAN dessert.
 * Copy edit for structure
 * Citations from reliable sources, properly formatted

--Jeremy ( Blah blah... ) 06:06, 25 June 2008 (UTC)

Recipe needed
Why does dessert link goto VEGETARIAN dessert. —Preceding unsigned comment added by 72.48.94.34 (talk) 13:09, 1 August 2010 (UTC)

There needs to be a recipe reference here. (Not just because it would make it more complete but because I want to try this.)
 * Use a web directory or search engine to find a recipe. There are hundreds of recipes, and Wikipedia isn't going to list them all, or choose among them. See WP:NOT and WP:EL. Mind  matrix  17:10, 5 March 2007 (UTC)

I changed [y] and [ly] in the pronunciation ([y] is a high front rounded vowel in IPA). Rhyolite 12:27, 26 September 2007 (UTC)

sabayon currently gives a disambiguation page, would anybody oppose me changing it to a redirect to sabayonlinux and then putting a note at the top of that page directing users looking for the desert here?

The older recipe of Zabaione is in a recipe book of Bartolomeo Stefani (L'ARTE DI BEN CVCINARE - 1671), cook of the Duke of Mantova. And in Mantova is used as filling in many desserts, as Elvezia cake or beigets or tiny cups made with pastry (or with bitter chocolate).

The traditional recipe requires, each egg yolk, a tablespoon of sugar (about 25 gr.) and "two half eggshells" (50 gr.) of wine. The most used wine is Marsala but manutuan tradition requires dry wine (and I use Matini "white", but also Martini "dry" works fine). If you like it, you may add a pinch of nutmeg.

Adding also egg whites and whipping to incorporate air is a new fashon, not part of the traditional recipe. Fraccalini (talk) 19:28, 24 May 2008 (UTC)

Argentinian ice cream flavor
The article mentions that samabayón (Spanish for zabaione) is a "expensive" icecream flavor. I'm from Argentina, and this flavor is listed at the same price that any other flavor available. It's even one of the most popular flavors (with chocolate, vanilla, and strawberry). What's the source for that statement? A. A. Nebbia (talk) 20:31, 20 January 2011 (UTC)

And by "popular", I mean average (in price, not in taste -because in taste is superb-). A. A. Nebbia (talk) 20:34, 20 January 2011 (UTC)
 * Good point - I fixed this - AKeen (talk) 06:44, 21 January 2011 (UTC)

Dessert?
I think it's a little misleading to call it a "dessert". At least in some formulations it's more of a beverage, like eggnog. Does anyone object to saying "dessert or beverage" or some such? --Trovatore (talk) 10:09, 27 November 2012 (UTC)

History
The supposed history (which was in the Preparation section) was clearly a joke on the shroud of Turin. Looking back through the revision history it seems that there were several edits suggesting different origins. None of them cited any sources. I have therefore removed the historical reference until such a time when somebody can produce a citation. Leo C Stein (talk) 15:59, 5 February 2013 (UTC)

Preferred spelling is…?
This page suggests that “zabaione” is the preferred spelling of this word. I believe that is a misspelling of “zabaglione” which is based on the word’s pronunciation. “Zabaglione” should be the first choice. 2600:1700:24F8:3C10:85F6:A198:445D:F3AA (talk) 16:13, 25 November 2022 (UTC)
 * No, it's exactly the opposite. The "wrong" form is "zabaglione"; see here: https://it.wikipedia.org/wiki/Zabaione, and translate into English "Lo zabaione, o per ipercorrettismo zabaglione". JacktheBrown (talk) 00:30, 9 April 2024 (UTC)

Zabajone
Enfairytaled in polish. 31.182.107.233 (talk) 18:05, 29 October 2023 (UTC)