Vov is a preparation that evokes the warmth and sweetness of a winter spent in good company, a liqueur that presents itself as a creamy and enveloping hug. Its velvety texture and the delicate flavor of vanilla combine with an alcoholic note that warms the palate, making it perfect for cold winter evenings. This liqueur, made with milk, egg yolks, and sugar, is traditionally served as a sweet after dinner, ideal for concluding a meal in a refined manner. Its origin is closely linked to the tradition of Trentino Alto Adige, where it is often prepared in homes during the Christmas holidays, but it is also common to find it during family Sunday lunches, when everyone gathers around a beautifully set table. The preparation of Vov requires a certain attention, particularly in the phase of whipping the egg yolks with the sugar, which must be done until a fluffy and pale mixture is achieved; this step is crucial to ensure a light and airy consistency in the liqueur. Once the ingredients are combined, the final result is a product that can be stored in terracotta bottles, perfect for preserving the flavors and freshness. Although traditional Vov is already delicious, there are local variations that may include additional flavors or different types of wine, but the classic recipe remains a symbol of conviviality and tradition. Ideal to be served in small glasses, it pairs wonderfully with dry cookies or typical sweets, making each tasting a special moment to share with loved ones.

Boil the milk with the vanilla, then discard the pod and add 200 g of sugar, stirring until it has dissolved, then let it cool. Whip the egg yolks with the sugar until the mixture becomes well puffed and pale. Gradually incorporate the sweetened milk, pouring it in a thin stream while continuously whisking. Slowly add the Marsala and the alcohol as well. Bottle it in a terracotta bottle and shake well before serving. The liqueur is ready, but it should be kept in the refrigerator as it does not last long and is better served cold.