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Marsala is the fortified wine that I have known since I was a child. I remember my mother adding two drops of it to freshly beaten eggs. For me, marsala was the equivalent of zabaglione, that remedy that always picked me up when I was weakened by the flu. My mother always used Florio’s marsala because of its excellent quality. Every time I go back to Sicily to visit my parents, I stock up on it. I like to use Florio Vecchioflorio Marsala Superiore to make desserts because it adds a touch of Sicily to my cakes.
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