Marsala the area has been conquered by Norman, Angevin and Aragonese troops. During this time, Marsala became wealthy, primarily through trade. However the blocking up of the harbour of Punta Alga, decreed by Emperor Charles V so as to stop Saracen forays, brought an end to this period of prosperity. The development of Marsala wine at the end of the 18th century, headed by English merchants settled in Sicily, considerably improved local trade. This triggered an economic expansion in Marsala, including the funding of infrastructure projects such as the current harbour of Margitello. On 11 May 1860 Giuseppe Garibaldi landed at
Marsala wine are "secco" (with a maximum 40 grams of residual sugar per liter), "semisecco" (41–100 g/l) and "sweet" (over 100 g/l). The color and aging classifications are as follows: Marsala wine was traditionally served as an aperitif between the first and second courses of a meal. Contemporary diners will serve its drier versions chilled with Parmesan (stravecchio), Gorgonzola, Roquefort, and other spicy cheeses, with fruits or pastries, and the sweeter at room temperature as a dessert wine. Marsala is sometimes discussed with another Sicilian wine, "Passito di Pantelleria" (Pantelleria Island's raisin wine). Marsala wine is frequently used in cooking, and is