Open the jar and enjoy it by the spoonful.

Heat it a few minutes in a double boiler and drown ice cream or your favorite cookies.

A few hours in the freezer, plenty of fresh fruit and it becomes a mouthwatering summer dessert.

As I do every day for my ice cream. The eggs are fresh, from free-range hens. The sugar is 100 percent Italian from Italia Zuccheri. The recipe is from Langa, with marsala, and the tradition is from Turin, like my roots.

We can dress Zaba in the colors and narrative of your brand. With us, private label becomes a gluttonous exercise in style.