Zabaione is one of Italy's most decadent sweets and Marsala is one of Italy's most fascinating particular wines. When combined, they make for an intriguing coupling.
Produced in the Sicilian town whose name it bears, Marsala was born in 1773, a collaboration between local winemakers and John Woodhouse, an English trader.
Today Marsala is a versatile, intriguing wine, suitable for a pre-dinner aperitivo to a nightcap with friends. It also serves as the base for dozens of Italian recipes, such as zabaione, a rich egg cream that's nice on its own, or alongside several desserts, such as the Easter colomba.
So on that note, in honor of Easter, here's a video recipe for zabaione with Marsala.
Marsala and Zabaione
Art director: Giulia Somma
Music: Bensound.com
Special thanks: Cantine Intorcia - Since 1930