A FINE GESTURE

Timaru Herald, Volume CXXXVII, Issue 19834, 25 June 1934, Page 12

A FINE GESTURE

Mussolini is nothing if not spectacular, and the opening of the new Italian Embassy in London provided the most magnificent reception that London has seen since the war. Senor Grandi, the Ambassador, furnished the Embassy with gems from the rich collections in Rome and Florence. Every picture, every tapestry, every ornament is a priceless treasure of Italian art. For the entertainment of his numerous guests he had brought some of Italy’s finest singers to England. All the best tiaras and jewels were brought out for the event, and something of pre-war-time splendour attended this function, writes Miss N. Scanlan. Italy is known to most people for its wines and its macaroni, but there is one delectable sweet, attributed to the Medici family, that once tasted, is never to be forgotten. This is Zambaglione, and here is the way to make it, and the recipe comes from the chef at the Italian Embassy, so he should know: “Put four yolks of eggs in a copper pan or bowl; add four ounces of sugar and four half eggshellfuls of marsala. (Marsala is a light wine like sherry.) Whisk all well together and place the pan or bowl containing the mixture in a pan of cold water. Bring the water to the boil, whisking the contents of the bowl all the time. When the water boils, whisk a little more, and then pour into cups. It sounds easy, but there is an art in making Zambaglione, but the result is worth the effort.”