Pastry in our country is almost an art form, a legacy that sinks its roots in history and is today one of Italy's best recognized trademarks. There is no clear testimony on the history of pastry that could explain the evolution of one of the most indulged "sins" of all times, but it is in the Northwestern part of the Italian Peninsula that under the influence of the Savoy, the Italian former royal family, pastry assumes a most relevant position.

Italian pastry even helped shaping significant events. In 1348 the symbolic gift of a cake shaped as the Castle of Chambery by the young Amedeo IV of Savoy, won the appreciation of Carl of Luxembourg, the heir to the Empire of Germany. After being crowned Emperor, he appointed Amedeo IV as "General Vicar of the Empire". It was the beginning of a relationship, which later brought the Italian family to the Royal title.

Sometimes recipes are made with less opportunistic reasons in mind, but, in the end, closer to the heart and needs of the common folks.
It is the case of the "zabaglione" cream, invented by a Franciscan friar, Pasquale de Bayon, later to become, after his sanctification, Saint Bayon. The recipe of this rich, egg based cream used to be whispered by the understanding friar to the ladies, who, during confession, where complaining about the "not so exceptional" performances of their husbands!

We are neither emperors nor saints, but you never know, we might be able to make a difference in your life too!