Zabaglione is one of Italy’s historic dessert creams, traditionally made by whisking egg yolks, sugar, and wine over gentle heat. Marsala became a classic partner because of its dried fruit, nut, caramel, and oxidative notes. In gelato, alcohol must be carefully controlled because it lowers the free

A refined Italian veal stew combining delicate veal shoulder, mushrooms and dry Marsala. The sauce is built from browned veal, fortified wine, stock, porcini liquid and natural gelatin rather than cream or starch. Fresh mushrooms are sautéed separately so they retain roasted flavor and texture.

Tender veal braised with dry Marsala and glossy Borettane onions.