Carlotto Zabaione

Carlotto Zabaione

A liqueur made primarily of whole milk, fresh egg yolk and aged Marsala wine.

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Country Italia
Region Veneto

Pack of: 0,50 L

19,50

In stock
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Makers of fine liqueurs in antiquity, the Carlotto-Potepan family has been cultivating this passion for generations. The origins of this passion date back to the 15th century, to the Hungarian ancestors of the Potepan family who, in the early 19th century, brought the Hungarian art of pastry and liqueur production to the Viennese imperial court.
In those days, in fact, confectioners were also skilled liqueur producers.
So it was that the Rosolio of Anton Potepan, ancestor of Beppe Carlotto, became the liqueur of choice for Central European aristocracy.
One special moment amongst the many? April 5, 1875, Franz Josef, Emperor of Austria, during an official visit to Venice, gifted Vittorio Emanuele di Savoia, King of Italy, with Rosolio.
Driven by that same passion and with great skill, Beppe Carlotto, together with his wife and daughter, purveys his exquisite liqueurs in his shop, a source of pride since 1919 for his family and for the Valdagno that treasures all things good, beautiful and genuine.
The antique and famous liqueur and wine shop (the classic “bottega da vino” of the late 19th century) in via Garibaldi, known and frequented by countless experts and connoisseurs from around the world, is deservedly numbered amongst the Historical Sites of Italy (only 3 in the province of Vicenza).
Today, just around the corner at via Mastini 8, you’ll find Le Bontê di Carlotto II, a new shop dedicated entirely to precious delicacies, selected and purveyed with love and professionalism.
Carlotto also furnishes CaffŸ Florian in Venice, one of the oldest and most famous caf‚s in the world. Their products can also be found on board the new flagship of Costa Crociere, the Costa Atlantica. A liqueur made primarily of whole milk, fresh egg yolk and aged Marsala wine. Because of its low level of alcohol (20ø) it can be enjoyed at time of day and, if desired, can also be added to unsweetened espresso coffee.
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