How to Make Lemon Zabaglinoe

Luciano Bossegia came to Sao Paulo in the mid-1980th, when he was invited to manage the Fasano Hotel restaurant for three months. The Italian chef stayed in the city far longer than the three months intended, and in 1999 he opened his own restaurant in the city, named “Cardinale” in tribute to the Italian actress Claudia Cardinale. His new restaurant’s menu was inspired dearly by the New Orleans kitchen, mixing African and European traditions. His dessert though, Lemon Zabaglione, is all Italian.