mezzomediMarsala
Sicilian fortified wine with notes of caramel and dried fruit, sweet and woody.
Marsala is a rich, velvety Sicilian fortified wine with a sweet, almond taste. It's a key element in Mediterranean cuisine, adding depth and aromatic complexity to both sweet and savory dishes. Its role is that of a culinary fortifier, giving body and roundness to sauces and desserts.
Best pairings
Button mushroom Classic82%Marsala and mushrooms, in veal scaloppine with Marsala.
Veal Classic80%Veal with Marsala, the scaloppine.
Mascarpone Classic80%Marsala and mascarpone, for zabaglione and tiramisu.
Egg Classic78%Marsala and egg yolk, the zabaglione.
Parmesan Classic78%Salty-sweet flavor harmony in creamy sauces, the foundation of Italian-style risotto.
Arborio rice Classic77%Marsala Risotto: Arborio rice captures the wine's sweetness, becoming creamy and comforting.
Chicken Classic76%Chicken Marsala with mushrooms.
Porcini Classic75%Porcini and Marsala in Piedmontese risottos: intense umami amplified by vinous sweetness.
Nutmeg Classic73%A traditional zabaglione spice, it resonates warmly with Marsala's peppery notes.
Almond Aroma bridge72%Marsala and almonds are a classic in Sicilian sweets.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with marsala?
Marsala pairs especially well with button mushroom, veal, mascarpone, egg and parmesan. Marsala and mushrooms, in veal scaloppine with Marsala.
What can I substitute for marsala?
If you don't have it, try: sherry vinegar, vermouth, muscat.