zabaglione ice cream, fried cannolo dough and saba. the zabaglione ice cream came about from us having excess mixture from the zabaglione on our coffee menu to store in our freezers. we are loath to throw any product away when it can be used, and so the kitchen found a way to use it. we serve it with fried cannolo dough and saba, sometimes called mosto cotto or vin cotto, which is made from grape must and is by-product of winemaking - a wonderfully sweet and sticky addition. [📸 @antonrodriguez ]