Are you really sure you know when and how to drink Marsala?

Without doubt, Marsala is an unrivalled meditation wine, but it can also be appreciated on a host of other occasions. Eclectic and versatile, it offers us intense and enveloping sensations, also at the table, for an original lunch or dinner, or for an aperitif with friends.

In this article, we will find out why this part that went to the angels is so important in creating the organoleptic profile of Florio Marsala wines.

Pairings for different types of Marsala

Aperitifs with high-quality ingredients, such as meat, fish and vegetables. Florio Marsala wines, each one different, are waiting to amaze and excite you!

1 Marsala Vergine

Let’s begin with Vergine, perhaps the least known type of Marsala. As it is fortified, by adding alcohol to the wine used to make Marsala, it is the driest version of Marsala. Marine and vertical on the palate, it is perfect for an unusual aperitif – with oysters and smoked fish or mature cheeses such as Parmigiano or Pecorino – but also throughout a meal with dishes from the land and sea. Would you ever have expected this?

It goes best with flavoursome seafood. Try our Marsala Vergine 2010 paired with fish crudités, bruschetta with anchovies, or with Burrata cheese and anchovies for unforgettable pleasure on the palate. This refined Marsala Vergine, aged in a small oak barrel for 13 years, 38 metres from the sea, is vibrant and extremely savoury on the palate, while citrusy, marine aromas and hints of the Mediterranean prevail on the nose. In short, it is a glass of wine that captivates.

And if you want to add new sensations to an already perfect gourmet experience, pair Marsala Vergine with succulent fried fish, linguine with sea urchins or crostini with tuna roe and small yellow tomatoes.

For an equally innovative aperitif, try it with a platter of cured meats, olives and, perhaps, a beef tartare. Wonderful!

2 Marsala Secco

A Marsala is called ‘Secco’ when its sugar content is less than 40 grammes per litre. It is obtained by fortifying the wine to be made into Marsala with alcohol, ‘mistelle’ (fresh must with alcohol) and cooked must. This Marsala lends itself to both land and sea pairings, provided that they are flavoursome.

Soups, couscous and fish rolls, pasta with mussels and clams, spaghetti with cuttlefish ink, octopus and squid salad are all dishes that will acquire new hints of flavour when paired with a glass of Marsala Superiore Secco 2016, which has aged in wood barrels of various sizes at the Florio wine cellars for four years.

Clear and decisive on the palate, dominated by hints of crusty bread and elegant, light scents of acacia honey, it also pairs perfectly with meat dishes such as veal tenderloin, or with traditional recipes such as Parmigiana, saffron risotto and, for an unusual occasion, Sicilian ‘cunzatu’, i.e. seasoned bread.

Also try it with medium-mature or soft cheeses and you will not regret it.

3 Marsala Semisecco

When we talk about Marsala Semisecco we move into an intermediate category between dry and sweet. Defined by a residual sugar content of more than 40 g/l, but less than 100, it pairs well with a variety of dishes with a milder taste.

It is the perfect accompaniment to the sweet tang of pumpkin in various dishes, to green pea soup, onion soup, sweet and sour pork, and nuts.

Try it with aubergine ‘caponata’ for an aperitif with a truly Sicilian touch. For a more glamorous one, pair it with marbled cheeses such as Gorgonzola or Blue Cheese.

For a special dinner, pair Marsala Superiore Riserva Semisecco 2001 with tuna steak and caramelised onions, or with scallops au gratin. Or rather, with ‘sarde a beccafico’ (sardine roulades)! Forgive us, but it is so incredibly versatile that we struggle to choose our favourite recipe.

4 Marsala Dolce

And here we are with the best-known category of Marsala.

What can we say, no dessert can resist it. Chocolate, pistachio or fruit desserts, cream puffs with various creams or ganaches, and dark chocolate. It also exalts the queen of Sicilian desserts, ‘cassata’, as well as ‘cannoli’.

With its warm aromas of dates and honey, Superiore Dolce 2017 is the result of an artfully orchestrated journey by the oenologist, which gives it unforgettable energy, the very same for which it excels in even the most unexpected pairings… Try it with gorgonzola, but then you cannot say we did not warn you!

Are you still convinced that Marsala is only for meditation?

Be daring and you will be rewarded with surprising experiences. We look forward to seeing you on Duca.Store to choose the Marsala for your next dynamic pairings.

Are you really sure you know when and how to drink Marsala?

Without doubt, Marsala is an unrivalled meditation wine, but it can also be appreciated on a host of other occasions. Eclectic and versatile, it offers us intense and enveloping sensations, also at the table, for an original lunch or dinner, or for an aperitif with friends.

In this article, we will find out why this part that went to the angels is so important in creating the organoleptic profile of Florio Marsala wines.

Pairings for different types of Marsala

Aperitifs with high-quality ingredients, such as meat, fish and vegetables. Florio Marsala wines, each one different, are waiting to amaze and excite you!

1 Marsala Vergine

Let’s begin with Vergine, perhaps the least known type of Marsala. As it is fortified, by adding alcohol to the wine used to make Marsala, it is the driest version of Marsala. Marine and vertical on the palate, it is perfect for an unusual aperitif – with oysters and smoked fish or mature cheeses such as Parmigiano or Pecorino – but also throughout a meal with dishes from the land and sea. Would you ever have expected this?

It goes best with flavoursome seafood. Try our Marsala Vergine 2010 paired with fish crudités, bruschetta with anchovies, or with Burrata cheese and anchovies for unforgettable pleasure on the palate. This refined Marsala Vergine, aged in a small oak barrel for 13 years, 38 metres from the sea, is vibrant and extremely savoury on the palate, while citrusy, marine aromas and hints of the Mediterranean prevail on the nose. In short, it is a glass of wine that captivates.

And if you want to add new sensations to an already perfect gourmet experience, pair Marsala Vergine with succulent fried fish, linguine with sea urchins or crostini with tuna roe and small yellow tomatoes.

For an equally innovative aperitif, try it with a platter of cured meats, olives and, perhaps, a beef tartare. Wonderful!

2 Marsala Secco

A Marsala is called ‘Secco’ when its sugar content is less than 40 grammes per litre. It is obtained by fortifying the wine to be made into Marsala with alcohol, ‘mistelle’ (fresh must with alcohol) and cooked must. This Marsala lends itself to both land and sea pairings, provided that they are flavoursome.

Soups, couscous and fish rolls, pasta with mussels and clams, spaghetti with cuttlefish ink, octopus and squid salad are all dishes that will acquire new hints of flavour when paired with a glass of Marsala Superiore Secco 2016, which has aged in wood barrels of various sizes at the Florio wine cellars for four years.

Clear and decisive on the palate, dominated by hints of crusty bread and elegant, light scents of acacia honey, it also pairs perfectly with meat dishes such as veal tenderloin, or with traditional recipes such as Parmigiana, saffron risotto and, for an unusual occasion, Sicilian ‘cunzatu’, i.e. seasoned bread.

Also try it with medium-mature or soft cheeses and you will not regret it.

3 Marsala Semisecco

When we talk about Marsala Semisecco we move into an intermediate category between dry and sweet. Defined by a residual sugar content of more than 40 g/l, but less than 100, it pairs well with a variety of dishes with a milder taste.

It is the perfect accompaniment to the sweet tang of pumpkin in various dishes, to green pea soup, onion soup, sweet and sour pork, and nuts.

Try it with aubergine ‘caponata’ for an aperitif with a truly Sicilian touch. For a more glamorous one, pair it with marbled cheeses such as Gorgonzola or Blue Cheese.

For a special dinner, pair Marsala Superiore Riserva Semisecco 2001 with tuna steak and caramelised onions, or with scallops au gratin. Or rather, with ‘sarde a beccafico’ (sardine roulades)! Forgive us, but it is so incredibly versatile that we struggle to choose our favourite recipe.

4 Marsala Dolce

And here we are with the best-known category of Marsala.

What can we say, no dessert can resist it. Chocolate, pistachio or fruit desserts, cream puffs with various creams or ganaches, and dark chocolate. It also exalts the queen of Sicilian desserts, ‘cassata’, as well as ‘cannoli’.

With its warm aromas of dates and honey, Superiore Dolce 2017 is the result of an artfully orchestrated journey by the oenologist, which gives it unforgettable energy, the very same for which it excels in even the most unexpected pairings… Try it with gorgonzola, but then you cannot say we did not warn you!

Are you still convinced that Marsala is only for meditation?

Be daring and you will be rewarded with surprising experiences. We look forward to seeing you on Duca.Store to choose the Marsala for your next dynamic pairings.

Are you really sure you know when and how to drink Marsala?

Without doubt, Marsala is an unrivalled meditation wine, but it can also be appreciated on a host of other occasions. Eclectic and versatile, it offers us intense and enveloping sensations, also at the table, for an original lunch or dinner, or for an aperitif with friends.

In this article, we will find out why this part that went to the angels is so important in creating the organoleptic profile of Florio Marsala wines.

Pairings for different types of Marsala

Aperitifs with high-quality ingredients, such as meat, fish and vegetables. Florio Marsala wines, each one different, are waiting to amaze and excite you!

1 Marsala Vergine

Let’s begin with Vergine, perhaps the least known type of Marsala. As it is fortified, by adding alcohol to the wine used to make Marsala, it is the driest version of Marsala. Marine and vertical on the palate, it is perfect for an unusual aperitif – with oysters and smoked fish or mature cheeses such as Parmigiano or Pecorino – but also throughout a meal with dishes from the land and sea. Would you ever have expected this?

It goes best with flavoursome seafood. Try our Marsala Vergine 2010 paired with fish crudités, bruschetta with anchovies, or with Burrata cheese and anchovies for unforgettable pleasure on the palate. This refined Marsala Vergine, aged in a small oak barrel for 13 years, 38 metres from the sea, is vibrant and extremely savoury on the palate, while citrusy, marine aromas and hints of the Mediterranean prevail on the nose. In short, it is a glass of wine that captivates.

And if you want to add new sensations to an already perfect gourmet experience, pair Marsala Vergine with succulent fried fish, linguine with sea urchins or crostini with tuna roe and small yellow tomatoes.

For an equally innovative aperitif, try it with a platter of cured meats, olives and, perhaps, a beef tartare. Wonderful!

2 Marsala Secco

A Marsala is called ‘Secco’ when its sugar content is less than 40 grammes per litre. It is obtained by fortifying the wine to be made into Marsala with alcohol, ‘mistelle’ (fresh must with alcohol) and cooked must. This Marsala lends itself to both land and sea pairings, provided that they are flavoursome.

Soups, couscous and fish rolls, pasta with mussels and clams, spaghetti with cuttlefish ink, octopus and squid salad are all dishes that will acquire new hints of flavour when paired with a glass of Marsala Superiore Secco 2016, which has aged in wood barrels of various sizes at the Florio wine cellars for four years.

Clear and decisive on the palate, dominated by hints of crusty bread and elegant, light scents of acacia honey, it also pairs perfectly with meat dishes such as veal tenderloin, or with traditional recipes such as Parmigiana, saffron risotto and, for an unusual occasion, Sicilian ‘cunzatu’, i.e. seasoned bread.

Also try it with medium-mature or soft cheeses and you will not regret it.

3 Marsala Semisecco

When we talk about Marsala Semisecco we move into an intermediate category between dry and sweet. Defined by a residual sugar content of more than 40 g/l, but less than 100, it pairs well with a variety of dishes with a milder taste.

It is the perfect accompaniment to the sweet tang of pumpkin in various dishes, to green pea soup, onion soup, sweet and sour pork, and nuts.

Try it with aubergine ‘caponata’ for an aperitif with a truly Sicilian touch. For a more glamorous one, pair it with marbled cheeses such as Gorgonzola or Blue Cheese.

For a special dinner, pair Marsala Superiore Riserva Semisecco 2001 with tuna steak and caramelised onions, or with scallops au gratin. Or rather, with ‘sarde a beccafico’ (sardine roulades)! Forgive us, but it is so incredibly versatile that we struggle to choose our favourite recipe.

4 Marsala Dolce

And here we are with the best-known category of Marsala.

What can we say, no dessert can resist it. Chocolate, pistachio or fruit desserts, cream puffs with various creams or ganaches, and dark chocolate. It also exalts the queen of Sicilian desserts, ‘cassata’, as well as ‘cannoli’.

With its warm aromas of dates and honey, Superiore Dolce 2017 is the result of an artfully orchestrated journey by the oenologist, which gives it unforgettable energy, the very same for which it excels in even the most unexpected pairings… Try it with gorgonzola, but then you cannot say we did not warn you!

Are you still convinced that Marsala is only for meditation?

Be daring and you will be rewarded with surprising experiences. We look forward to seeing you on Duca.Store to choose the Marsala for your next dynamic pairings.

Today, wine tourism, and wine tourism experiences in particular, are popular with about 13.4 million Italians, representing 64.5% of travellers (source: Ismea-Aite 2024 survey), but are also becoming an increasingly important attraction for foreign visitors, especially Americans and Europeans. It is therefore a growing sector in which the quality of the service provided is a major factor, but not the only one.

At Florio Winery in Marsala, which attracts more than 50,000 visitors a year, each tour is much more than just a well-thought-out visit: it is a journey into the culture, history and scents of Sicily, so beautiful that it is sure to leave a lasting impression.

Founded in 1833 by Vincenzo Florio, the Florio Wine Cellars are visited by a wide range of people, not only wine lovers, but also an increasing number of foreign visitors, especially from the USA and Great Britain, who are returning in large numbers after the forced break caused by the pandemic.

While the busiest months are between April and October, Florio Winery welcomes tourists all year round and thus contributes significantly to the seasonal adjustment of tourism in the city of Marsala and the province of Trapani, which is not only a favourite summer destination for seaside holidaymakers, but also a place of great cultural and historical interest.

A visit to Florio Winery consists of three different stages: the history part, the winemaking part and the tasting part. Each part of the tour has been designed to appeal to different types of visitors and to reveal different aspects of the history and production of Marsala wine.

In this facility, where around 5.5 million litres of Marsala wine age in huge vats and barrels of various sizes, guests will find themselves immersed in a place where time has stood still.

Those with an interest in history will find the history of the Florio family particularly fascinating and has even been immortalised in the novels of Stefania Auci. The Wine Cellars are the only Florio business that has been active since 1833.

Those who are more interested in the winemaking aspects will be particularly intrigued by the explanations of the Marsala production process and will certainly be enchanted by the beautiful location of this natural winery and our artisan approach, which represents the ideal interaction between nature, man, space and time.

And then there are the tastings. At the end of each tour, Marsala wine is tasted in its various forms in a unique setting, ensuring an unforgettable experience for guests.

The Florio Winery are not only an example of excellence in winemaking, but also a model of cultural and social sustainability. In fact, by hosting a series of events throughout the year, it significantly contributes to promoting the area and strengthening the connection between Marsala and its renowned wine.

The biggest challenge facing the winery today is to constantly renew itself and offer out-of-the-ordinary experiences, such as night tastings or masterclasses, which are always able to arouse different emotions in visitors, both old and new. This approach has enabled Florio Winery to continue to be a benchmark company in the wine tourism sector: in fact, this year it was once again confirmed as one of the best global tourist attractions by Tripadvisor.

Wine tourism at Florio Winery is essentially a celebration of wine culture, offering visitors the chance to get to know certain aspects of Sicily that, for some, are less well-known but no less intriguing.

Book your guided tour and learn all about our compelling history. We look forward to welcoming you to Florio Winery!