Think of a land close to the sea, pampered by the sun, sweet and generous. It is in such a place that Nocellara del Belice was born, in that green strip of land in the province of Trapani, a few kilometers from the sea, where the temples of Selinunte have protected it for more than 2600 years. With a firm and fleshy pulp, which easily detaches from the stone, it is an olive that preserves intact the fragrance and scents of the earth on which it is born, resulting in a sweet, delicate and full-bodied result.
Zabaione with Black Nocellara del Belice Olives
In a saucepan put the egg yolks and sugar, mix well with the whisk until the mixture becomes white and fluffy, then add the Marsala always whisking with the whisk, for about a minute.
Place the saucepan into a bain-marie in another larger pan, filled with 1/3 of hot water. The water must never boil, stir for another 5-10 minutes until the cream begins to swell, thicken and become smooth.
Remove the egg-cream from the heat and serve immediately in a dish by adding the sweet black Nocellara del Belice Olives and the crumbled Savoiardi biscuits.