Bellabomba Egg Liqueur – 1l

Bellabomba Egg Liqueur, the Bombardino from Marzadro

Marzadro’s Bellabomba Egg Liqueur is a thick, creamy mountain liqueur made from Trentino milk, egg yolk, and rum. Pleasantly mild at 17% ABV, enjoy it chilled in a glass or hot with a topping of whipped cream and bitter cocoa. This is the 1-liter bottle.

The Bellabomba Egg Liqueur is the Bombardino from the Marzadro distillery: Trentino milk, egg yolk, and rum – nothing else is needed. At 17% ABV, it remains as mild as the cream liqueurs from the same house, and because a liter is just the right amount when you have guests, this is the largest bottle in the range.

In the glass, Bellabomba glows a vibrant yellow and coats the sides with a thick consistency. On the palate, you first taste the milk, then the egg yolk, with the rum providing the finishing touch. A liqueur that tastes like a mountain hut, even if it’s July outside.

What a Bombardino is

The Bombardino is the drink of the Italian ski hut – and Bellabomba is the name Marzadro gives it.

Anyone who has ever stood in a hut in the Dolomites or Trentino knows it: it belongs where it is cold, windy, and uncomfortable, on the afternoon after the final slope. It is served hot, with a dollop of whipped cream and bitter cocoa on top. The producer writes this on their own website – it is not an invention by innkeepers, but the intended way.

The fact that a grappa distillery is making this liqueur fits better than it sounds: a Bombardino needs alcohol with character, and Marzadro knows a thing or two about that. The rum provides the warmth, and the milk from Trentino provides the foundation. And because the egg yolk binds both together, Bellabomba has a thick consistency in the glass – dense enough so that the whipped cream topping stays on top.

Cold in a glass, hot in a mug

Both ways are correct – the producer lists both.

When drunk cold, Bellabomba remains an egg liqueur: serve it at 8 to 10 degrees in a small glass after a meal, and you're done. When heated, it becomes something else – a drink to warm you up, topped with cream and dusted with cocoa. It should be heated slowly and never brought to a boil. Egg yolk coagulates at about 65 degrees, and then the party is over.

It goes perfectly over ice cream and semifreddo, and in a cocktail, it is a main ingredient rather than a garnish. A liter sounds like a lot, but it is exactly the amount you need to make a round for everyone – calculate 50 milliliters per mug, and you'll get twenty servings.

Four sizes, one recipe

The same Bellabomba comes in four bottles – the occasion, not the recipe, determines which one is right for you.

In addition to this liter, there is the 500 ml bottle for the average household, the 200 ml bottle as a gift, and the miniature with five centiliters for tasting. If you want to discover it alongside the house's other cream liqueurs, you can also find it in the Crema Alpina miniature set, where it is the fifth bottle alongside Nocciola, Pistacchio, Limone, and Limoncino.

Everything is distilled and stirred in Nogaredo in the Adige Valley, on Via per Brancolino, not far from Lake Garda. Sabina Marzadro began distilling there in 1949, and over 75 years later, Andrea, Anna, and Stefano Marzadro run the house as a family business, just as Sabina built it. If you are vacationing at the lake, you can visit the distillery.

Thick-walled mug, cream, bitter cocoa

For the Bombardino: Heated on the stove while stirring, serve the Bellabomba in a thick-walled mug. Add whipped cream on top, sprinkle with bitter cocoa powder – nothing else belongs in it. Served cold, a small glass after a meal is sufficient. Once opened, it should be kept in the refrigerator, unlike the grappa from the same house.