Zabaglione: A cream composed of egg yolks, marsala or nutmeg and sugar. Its origins date back to the 16th century and it would seem that it was served for the first time at the table of Duke Carlo Emanuele I, at the end of the 1500s. Brother Pasquale de Baylon (1540-1592) of the Third Order of the Franciscan Monks, who arrived in Turin for his apostleship at the Parish Church of San Tomasso, is said to have recommended to his female penitents, who complained about their husbands lack of verve, a high-energy remedy which would provide them with vigour and strength. Canonised in 1680 by Pope Alexander VIII, he rapidly acquired legendary status, so much so that Torinese women would pass the recipe between themselves in order to benefit from the miracle of Saint Pasquale de Baylon, whose name in Torinese dialect was immediately abbreviated to San Bajon. In 1722, San Pasquale de Baylon was declared the patron saint of cooks and his feast is still celebrated on May 17th in the church of San Tommaso in Via Pietro Micca. This road once led to the “Porta Marmorea”, where the ancient guilds of Turin, including cooks (cusiné), bakers/confectioners (pastissé) and waiters (cambré) would celebrate San Baylon, their patron saint. The recipe has been passed down over the generations, and is as popular as ever today. See also Paste di Meliga; Pasticceria Fresca Mignon della Tradizione Torinese.

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