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A fortified wine from Sicily, made by mixing grape juice with white wine, which is then left to mature in casks. Marsala has a sweet, smoky flavour that ranges from dry to sweet. Some may be flavoured with almond, cream or egg. Dry Marsala is best for cooking and appears in many sauces for Italian dishes such as saltimbocca and chicken cacciatora. Sweet Marsala is best known for its use in the classic Italian dessert zabaglione and it is the traditional accompaniment to slices of cake.