A table set in the 1400s. In this post you will find a recipe for making zabaglione as indicated by Maestro Martino da Como
How about trying for the Christmas holidays now a zabaglione is imminent fifteenth century?
The recipe you can find it below, from a manuscript by Maestro Martino da Como , one of the greatest Italian chefs of the Renaissance.
Get egg yolks, sugar, cinnamon, sweet wine and proceed as indicated by the historian chef:
"To make good zambaglione to make a taza, take four ova zoè the rossame, and [...] enough sugar and cinnamon and de bono vino amabille, and if it is too smoky, put a little water or lean broth then he loves cooking if he coce the broth and always menace with the cugiaro and when he smears [put it in taza]. To make a portion of good zabaglione, take four eggs, just the yolks, and […] plenty of sugar and cinnamon, some sweet wine. If it smells of smoke, add a little water or lean broth. Cook, as for the broth, always stirring with a spoon and when it sticks [to the cutlery, serve it in a cup] ".
Enjoy your meal and Merry Christmas to all! .