'I chose the best ingredients for Zabà, as I do every day for my ice cream. The eggs are fresh, from free-range hens, selected by Fantolino. The sugar is 100 per cent Italian from Italia Zuccheri. The recipe is from the Langa, with marsala, and the tradition is from Turin, like my roots."
- Alberto Marchetti -
To prove it to you, NeH Experience, in collaboration with Alberto Marchetti, proposes this tasting journey to discover Zabà. The project was born in the Torre dell'Eremo di Pecetto (TO), together with a group of differently abled youngsters.
Mini tasting course of Alberto Marchetti's Zabà with:
- 3 scoop flavours of fior di latte ice cream
- 3 different tastes of Zabaione in combination with ice cream
The experience is accessible to a minimum of 2 people.
After booking, the partner will give a final confirmation on the date of the visit.