Zabov is Italy's most popular egg liqueur, recognizable by its transparent bottle that highlights its rich texture. Created by Mauro Moccia in 1946, it combines the smooth flavor of zabaglione and egg, with a moderate 15% alcohol content and all-natural ingredients. Instead of Marsala, he selects a fine brandy, lending it a unique character. Since 2011, it has been recognized as a traditional agri-food product of Emilia-Romagna. The intense yellow color is accompanied by delicate aromas of egg, vanilla, caramel, and light spices. On the palate, it is sweet, harmonious, and pleasantly alcoholic, ideal enjoyed neat, on the rocks, or as an ingredient in dessert liqueurs. Serve at 10-12°C.