VOV: Where the story of Italy's eggnog war began
VOV: Where the story of Italy's eggnog war began
VOV: Where the story of Italy's eggnog war began
The tale of Italy's eggnog war commences with a classic cocktail known as bombardino. This iconic winter beverage was concocted in 1972 by Aldo Del Bò, a ski lift manager in Livigno. The drink is a blend of whiskey or brandy and hot zabaione, the Italian variant of eggnog, topped with a generous serving of whipped cream. It's the ideal beverage to warm up after a day on the slopes. However, there's more to this story than meets the eye.
Unbeknownst to many, each order of bombardino is a declaration of allegiance in one of Italy's oldest culinary disputes. This dispute revolves around the optimal recipe for eggnog, a debate that predates the establishment of Italy as a nation. It involves a fictitious 19th-century chef, the Austrian Imperial court, and the frostbitten soldiers of World War One.
The key ingredient of bombardino, zabaione, predates all these elements. The recipe for Italian-style eggnog, a concoction of eggs, sugar, and fortified wine, can be traced back to 1533. It was served ice cold in the court of Catherine de' Medici. However, to craft an authentic bombardino, a specific type of zabaione is required: VOV. This is where the saga of Italy's eggnog war truly unfolds.
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"It's topped off with a big dollop of whipped cream."
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