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The first sip of wine most Italian Americans have tasted is probably Marsala. In sabayon or in a sponge cake,  or even as a drop in a decorated shot glass. Marsala is a fortified wine produced in Sicily, especially in the province of Trapani. Originally, it was fortified with alcohol and aged in wooden casks to ensure that it would last long ocean voyages, like Portuguese Port. In 1773, English trader John Woodhouse landed by mistake at the port of Marsala and discovered the local wine called Perpetuum. Three years later, (more)

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