PROCEDURE

Lay the flour in a bowl and start kneading it with half of the water; then, add the beer yeast in small pieces, the water a little at a time, and half of extra virgin olive oil (little by little, while continuing to knead the mixture on the working surface). Now, add the salt and the remaining water. Let’s complete the dough preparation by adding the remaining olive oil too. The dough must be smooth and homogeneous.
Move the dough into a bigger bowl and let it rise. Once it doubles, you cut it in small parts and roll them into a rope. Place one end slightly over the other and let them rise again until they are doubled. Bake for 15-20 minutes at 180° C (356° F).
Once the first cooking phase is over, cut the “frise” in half with a food string (this technique was used by our ancestors).
Bake them again for 30-40 minutes at 160°C (320° F).

Dressing ideas:

Before dressing our delicious “frise”, the first thing to do is to soak them in water for a few seconds according to our preference.
You can dress them to your liking, but we recommend you use tomatoes, extra virgin olive oil, salt and oregano or basil. However, if you are creative and imaginative, you can dare and add arugula, tuna, mozzarella, chili pepper, artichokes, and other surprising toppings. Don’t be afraid to dare!

PROCEDURE

Let’s start preparing the vegetable broth! Put a casserole on the stove with water, EVO oil, onion, carrot, and celery (everything cut into small pieces), some bay leaves and, if possible, a crust of Parmesan cheese. Let everything boil.

In a non-stick pan, pour a little oil and let the Guanciale brown for a few minutes. When the Guanciale is crunchy, take it off the pan and put it aside. In the same pan, add a little oil, a half onion and the pumpkin – cleaned and cut in small pieces (around 3-4 cm each piece). Let it cook adding some vegetable broth. While the pumpkin is cooking, start toasting the rice together with a little oil and soften with a glass of IGEA beer. Once the alcohol evaporates, go on with the cooking of the rice with some vegetable broth.

Halfway through cooking, add the pumpkin cream, the Guanciale and its greases to our risotto. Complete the cooking by creaming the risotto with a knob of butter and a final sprinkling of Parmesan cheese.
Serve your Pumpkin and Guanciale risotto in a soup plate garnishing with additional crunchy Guanciale.

PROCEDURE

Let the arista marinate with Taranta. It is great for marinating because it is spiced with four different types of pepper.
Lay the meat on a baking tray with carrot, celery, onion, laurel, rosemary, and some Taranta. Let everything marinate for an entire night. Then, make the meat drain for 30-40 minutes.
After the time necessary, open the meat like a book and stuff it with mortadella, spicy Provola cheese, capers, parsley and fresh milled pepper. Close the meat and tie it off with food string.

In a baking tray with oil on it, let the meat brown from all sides. This procedure allows us to retain all the meat’s juices. Then, transfer it into a bigger baking tray and add oil, onion, carrot, celery, laurel, rosemary, salt, pepper and our beer (not necessarily the one you used for marinating). Bake for 3 hours at 140° C (284° F);

Every now and then, flip the arista by using two carving forks. If the cooking juices evaporates, add a few ladles of hot water. After spending 3 hours, serve your stuffed and marinated arista made with Taranta beer.

Tips for serving:

*As soon as the meat is ready, take it off the oven and let it rest on a platter for 15 minutes covered with aluminum.
*Lay the meat on an oven dish with a side of baked potatoes. Cutting it in front of your guests could be a good way to make it a good convivial dish.
*Make of the cooking liquid a demi-glace.

PROCEDURE

Make a “mountain” with the flour and create a well. Start putting the ingredients inside the hole: eggs, sugar, baking powder, oil, honey, cinnamon and clove, ground coffee, sifted bitter cocoa, almond grain and, slowly, beer. After kneading, make the dough rest in the fridge for 60 minutes, covered by a cling film.
After the time necessary, cut the dough into diamond shapes and bake for 30 minutes in a static oven preheated to 180° C (356° F). Once they have cooled, you can glaze them. Glazing is an optional step when making our “birraccioli” because they do not need any external glazing to be enjoyed at their best and paired with our beer choices.

For the glazing:

In a saucepan, let a glass of beer evaporate together with sugar and cinnamon. In another saucepan, mix 500 g (17.64 oz) of sugar and 200 g (7.06 oz) of sifted bitter cocoa. Place it on the stove and blend gradually adding a half glass of beer. Once the mixture melts, dip the “birraccioli” into the glaze and let the excess of glaze drain off.