The Marsala in the Kitchen

Marsala wine has a close relationship with Italian gastronomy, as it is widely used to prepare traditional dishes.

The winery can provide several references used to prepare sweet and salty courses

  • Marsala Secco (dry)
  • Marsala Dolce (sweet)
  • Cremovo

To know more about recipes with Marsala, visit our youtube channel

500 g of  mascarpone
100 g of sugar
24 savoiardi bisquits
7 spoons of coffee
4 spoons of Marsala  
2 spoons of bitter choccolate  powder

• Mix coffee with Marsala, add a spoonful of sugar and keep the mixture aside.
• In a bowl, beat the mascarpone cheese until it becomes creamy.
• In another bowl, beat the yolks with the remaining sugar until you get a dense, foamy compound. At this point, incorporate the mascarpone cheese in the compound, little by little, mixing well; then put it in the fridge.
• In the meantime, with an electric tweezer, whip the yalks with a pinch of salt. As soon as they are firm, delicately join them to egg and mascarpone.
• Place a first layer of 12 Savoiardi on a serving plate; wet them with half the coffee and cover with half of the cream.
• Form another layer of cookies, wet them with the remaining coffee and pour the rest of the cream.
• Sprinkle the cake with powdered cocoa and place in the fridge for at least one hour.

7 egg yolks
30 g of flour
120 g of sugar
250 g of Marsala
1 lemon

• In a bowl, sift the flour; add the sugar, the yolks and the Marsala. Then whisk it energetically with a kitchen whip.
• Scour the peel of half a lemon, add it to the compound and continue to whist it  until all the ingredients are well-mixed.
• Transfer the bowl in to the water and cook it in water bath keeping on mixing it with the whip. As soon as the mixture is swollen and spumed, remove it from the fire and pour it into individual cups.
• The zabaione cream can be consumed either hot or cold. In the latter case, it must be refrigerated until it is served

1 melon of approximately 1 kg
60 ml of Marsala
30 ml of lime juice
60 g of sugar
2 pomegranates
1 bunch of mint

• Pick up pomegranates grains and collect them in a bowl.
• Divide the melon in half and remove the seeds with a spoon. Dig up the pulp creating some balls and putthem a crystal bowl.
• Remove the remaining melon pulp with a spoon.
• Put this remaining melon pulp in the mixer with Marsala, lime juice and sugar. When the ingredients are well mixed with each other, filter the sauce and pour it on the melon balls.
• Combine the pomegranate grains with the melon balls and decorate with a handful of fresh mint leaves.
• Keep refrigerated until serving.

200 g of chestnut flour
1 dl of Marsala
3 dl of milk
20 g of raisins
3 spoons of flour
2 eggs
150 g spicy gorgonzola
500 g of olive oil

Put the raisins in Marsala.
• Mix the milk with 3 dl of water, then salt and cook it. As soon as it reaches to boilingtemperature, pour the chestnut flour, mixing vigorously with a whip. Cook for 30 minutes, on medium heat, continuing to mix.
Once cooked, remove the compound from the fire and combine it with the raisins.
Pour the mixture into a pan and let it consolidate.
Make balls as big as a walnut; cover them into flaur and beaten eggs.
• Fry them, little at a time, in hot oil.
Put them on absorbent paper and keep them warm.
In the meantime, Mix a gorgonzola with Marsala used to soak the raisins in a pan, and let it melt in low heat.
• Sprinkle the balls with warm gorgonzola cream.

1 chicken
50 g of butter
2 spoons olive oil
1 onion
2 glasses of broth
½ glass of Marsala
salt and pepper

• Cut the chicken into pieces
• Finely chop the onion and put it in a pan with butter and oil. Fry it and then place the pieces of chicken in the bowl and brown them, turning them a couple of times to make a nice golden color. Season with salt and pepper; pour the broth and let it cook into the covered pan, for about 45 minutes.
Once the chicken is cooked, remove it from the pan and keep it warm.
• Pass the sauce into the sieve; then put it back on the fire. Combine it with pieces of chicken and the Marsala into the pan.
As soon as it start boiling, turn off the flame and serve.

1 kg of veal pulp
½ glass of olive oil
1 onion
1 glass of Marsala
1 tablespoon of flour
salt and pepper

• Cut the meat into cubes that are not too big.
• Finely chop the onion and let it into the pan with oil; then add the stew, turning it several times until it turns brown
Spread with flour and wet with Marsala.
• When the wine is evaporated, pour two glasses of hot water; season the dish with salt and pepper and cover the pan. Let it cook for about an hour, stirring occasionally.
• As soon as the meat is cooked, transfer it over to a serving dish and pour over the sauce.
Season with chopped parsley and serve

Other recipes with Marsala are available in the following websites: