The frisa can be savored when drinking the following beers:
#PIZZICA: its pinch perfectly matches the crunchy characteristic of “frisa”
#AGRICOLA: it cleans up the mouth and calls on another bite
With this delicious, fresh dish that reminds us of summertime, we can think of many types of food-beer pairings that can better marry the different toppings on our “frise”.
- 1 kg (35.27 oz) of wheat flour;
- 550 g (19.40 oz) of water;
- 5 g (0.18 oz)of brewer’s yeast;
- 30 g (1.06 oz) of salt;
- 50 g (1.76 oz) extra virgin olive oil;
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).
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!
I suggest you have your guests try the pumpkin risotto together with our BEER IGEA, a golden ale spiced with citrus. With its perlage and freshness, Igea cleanses the palate and tempts you to take another bite of our amazing risotto.
- Carnaroli Rice risotto;
- Extra virgin olive (EVO) oil;
- Vegetable broth
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.
Choose a greasy piece of meat. This can help you to keep the meat juicy during the cooking phase.
Suggested beer pairing:
This tasty dish is great to enjoy with our craft beer Taranta.
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.
Birra Salento’s “Birraccioli” are biscuits made with cocoa and beer that can be tasted as a dessert or paired with a “meditative” beer. Their intense flavor of cocoa and coffee, cinnamon notes and honey hints perfectly match with three of our creations.
Agricola ambrata: its caramel notes pleasingly pair with our “birraccioli”.
Beggia: Belgian style, amber-colored beer with a firm body and soft and long-lasting foam. It meets the most demanding palates and sweetly intertwines with our “birraccioli” whether if you want to have them at the end of a meal or separately, just like a sort of “meditation”.
’63 barrique: a beer aged in oak barrels. Its sweetness, given by chestnut honey marries with the strong flavour of “birraccioli”, making them very intriguing for the palate.
- 1 kg of flour;
- 500 g (17.64 oz) of toasted almond grain;
- 400 g (14.11 oz) of sugar;
- 50 g (1.76 oz) bitter cocoa;
- 50 g (1.76 oz) of acacia honey;
- 100 g (3.53 oz) of extra virgin olive (EVO) oil;
- 4 eggs;
- 1 sachet of baking powder;
- 5 g (0.18 oz) of clove;
- 5 g (0.18 oz) of cinnamon; (clove and cinnamon milled together)
- 10 g (0.35 oz) of ground coffee;
- 50 ml (1.69 oz) of Beggia beer;
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.
A 4-YEAR ADVENTURE!
A 4-year adventure #withbirrasalento ! We can’t believe it’s been 4 years!
Here are just some of our numbers:
-15.000 follower on our social media pages
And many other numbers that equals all the emotions that we felt these last 4 years.
This 4th year has been dark, but here at Birra Salento, it has also brought a beautiful rainbow: our colorful and vibrant cans.
Thanks for toasting with us during these marvelous 4 years! #BIRRASALENTO #BIRRAIPERPASSIONE
‘63 Barrique is a tribute to Maurizio’s father – emigrated to Switzerland in 1963 to work in a brewery and be able to give a financial support to his family.
Now, this beer aims to unite past and future and be a symbol of the sons’ gratitude for their fathers, from one generation to the next one.
Happy Father’s Day!
Our land is our starting point!
Wherever Negramaro was born and the vine is queen, barley will grow too, and craft beer will be produced.
Our farming cooperative includes the fallow fields of our farmers, and the barley becomes an alternative cultivation which contributes to the development of our land.
In these last few days, in the fields opposite the brewery, it’s occurring the selection of the beans for the barley seeding. In addition, for the first time, it is starting the testing of two additional cereals: wheat and spelt.
RESPECT EVERY TIPA
In occasion of the “International Day for the Elimination of Violence against Women 2021”, Birra Salento wants its Tipa to be a special tribute to all women and their peculiarities.
All women united by a single motto: “RESPECT EVERY TIPA (girl in Italian)”. A royalty on each single bottle will be donated to D.i.Re (Donne in Rete contro la violenza).
The biggest Italian association that brings together 81 organizations of Women from 18 different regions. In particular, the royalty will go to a fund activated by D.i.Re to financially support women who experienced violence. The fund is called “Doti di Autonomia”, Endowments of Autonomy in English. From 2018 until now, D.i.Re has granted 91 “Doti di Autonomia” to as many women who finally are free and independent.
RESPECT EVERY TIPA, EVERY DAY EVERY WAY!!