Bombardino

Bombardino counts among the traditional food of Italy, a cocktail locals hold dear. Key ingredients include egg, cream and cinnamon.

The Bombardino is a warm, creamy cocktail strongly tied to Italy's Alpine ski culture, particularly in resorts across Lombardy, Trentino, and Piedmont. Its exact origins are debated—some claim it emerged in the 1970s as an après-ski pick-me-up, while others trace a longer lineage—but most agree it was born in the mountains as a hearty, warming drink for cold days on the slopes.

Regionally, the recipe varies from chalet to chalet, but the base typically combines egg liqueur (like zabaglione or advocaat) with brandy or rum, topped with whipped cream and a dusting of cinnamon. For many Italians, the Bombardino is more than a beverage; it is a ritual of the ski holiday, symbolizing warmth, conviviality, and the cozy end to an active day outdoors.