Page 27 - Book-TradiAliCulture-Sicily
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Side dishes with Marsala wine
Marsala wine is used in many cocktail preparations, culinary dishes and
desserts. The best known are Cassatelle, Cannoli, etc.
As an aperitif, the varieties of Marsala Superiore, Vergine and Riserva dry
are served fresh from 6 to 8 C ° maximum.
As a side dish, the Marsala is
perfectly combined with blue
cheeses such as Gorgonzola,
Roquefort or those with hard pasta
like Padano, Reggiano, Siciliano,
Pecorino etc.
For a dessert, the service temperature is 16 to 18 C °, it accompanies
perfectly not only the Sicilian pastries but also the other cakes based on
pastry cream. I forgot to tell you that the Marsala wine was also a
"meditation wine" very pleasant at the end of a meal
.
If you get a chance to go to Sicily, I
recommend you a stop in the city of
Marsala. This town is full of history
with its museums, cantina and other
wine shops.
La cantina Florio
www.erasmus-isj-namur
