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VOV
egg cream liqueur
Invented in 1840 in Padua by Gian Battista Pezziol, a torroni-maker who didn't know what to do with all his left over egg yolks, Vov (egg yolks mixed with Marsala and sugar) is a popular ingredient in rich drinks, especially in winter. The name comes from vovi, the Venetian word for 'eggs'.
Text © Dana Facaros & Michael Pauls
Image by ruthtobias