Festive flavours
12:12:2011
My gloriously rich, yet lighter-than-light zabaglione is scented with Christmassy flavours including Marsala Superiore which is matured in oak casks for at least 2 years.
A taste of Sicily
09:11:2010For an easy dessert, beat some ricotta cheese and double cream together until smooth, then stir in the finely grated zest of an orange, a little caster sugar to taste and a pinch of ground cinnamon. Serve with biscotti and a glass of sweet Marsala.
Read moreThere’s more to Marsala
27:10:2010Sicily. It’s been 5 years since my last glorious visit, which I loved from start to stomach-filled finish. This time I was heading for the lesser known west coast and I had a very important job to do. My mission? To track down the very best food and drink the region had to offer.
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