MarsalaThe program of Insolito Marsala is made up of appointments to be discovered. Education, meetings, tastings, music and unusual moments. An itinerary that crosses the city - among alleys, terraces, wine bars and symbolic places - turning it into a map of experiences.
Throughout the event, Marsala restaurants will offer a special dish inspired by the ingredients and stories of Insolito Marsala.
A creative gesture that comes from an ingredient, an idea, an encounter.
The result?
A personal and contemporary gastronomic tale.
In parallel, ten great Sicilian chefs, from Palermo to Catania, from Syracuse to Modica, present a dedicated recipe in their restaurants, interpreting the spirit of the project in their own way.
The creative heart of Insolito Marsala.
Every day, in the San Pietro Monumental Complex, a temporary bistro comes to life where wine meets science and coffee changes shape.
In collaboration with the University of Parma's Future Cooking Lab and food desiger Roberta Razzano, a sensory laboratory in continuous transformation is born:
Extemporaneous liquid nitrogen ice cream freshly prepared, rarefied foams, edible bubbles with citrus, coffee, Marsala, colorful pinzimoni.
Every morning, in an informal and relaxed atmosphere, a coffee with the guest of the day opens the space for discussion and research.
Each evening, a participating restaurant offers a special menu built around a symbolic product of Sicilian agriculture. A dinner that tells the story of the territory, dish by dish. In 2025, Sicily is a European Region of Gastronomy: a recognition that celebrates its biodiversity, the quality of its products and the strength of its food culture. Each table thus becomes a contemporary and unusual tribute to this heritage.
Shop windows, walls, cellars and barrels are being colored by street art, illustration and painting interventions. An urban regeneration project that unites artists, merchants and the community.
Innovations and inventions all to taste
Edited by the Future Cooking Lab of the University of Parma and Roberta Razzano
1. Instant Marsala and coffee sorbet. Con-frozen and reduced to sorbet using liquid nitrogen.
2. Marsala and coffee air. Rarefied foams ( do you remember Ferran Adrià ?).
3. Cream or balsamic extractions of marsala and coffee. Essence of Marsala and black drop
4. Bubbles of marsala, coffee and citrus. Like soap bubbles
5. Non-Newtonian geometric cocktails
Twine is the digital twin of the courtyard and Marsala Wine Road Enoteca at Palazzo Fici. During the event it becomes an immersive platform to tell about wine, territory and innovation. A pioneering project that puts Marsala on the map of the wine and food metaverse.
A journey into taste, hour by hour along with Baritalia's Drink Team.
Top Sicilian bartenders enliven Marsala's historic bars with creative cocktails made with Marsala, gin and local bitters. A step-by-step journey, between science and flavor, that changes every night.
