{"id":11930,"date":"2014-07-23T10:56:53","date_gmt":"2014-07-23T08:56:53","guid":{"rendered":"https:\/\/www.comacitalia.it\/e-da-bere\/"},"modified":"2014-07-23T10:56:53","modified_gmt":"2014-07-23T08:56:53","slug":"y-para-beber","status":"publish","type":"post","link":"https:\/\/vipgo.atsautomation.com\/comac\/curiosidad\/y-para-beber\/","title":{"rendered":"\u00bfY para beber?"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

\n

\"E<\/a><\/p>\n<\/div>\n

\n

 <\/p>\n

El cliente ya pidi\u00f3 su pizza, que llegar\u00e1 puntual, caliente y crujiente, fumante y rica, con m\u00e1s o menos ingredientes, dependiendo del gusto de cada uno. Seguramente con los ingredientes de base:\u00a0masa, tomate, mozzarella<\/strong>.<\/p>\n

\u2026 \u00bfy para beber? La primera respuesta que le sale a uno espont\u00e1neamente es cerveza, pero pocos saben que el connubio pizza-cerveza naci\u00f3 en los a\u00f1os cincuenta.\u00a0<\/strong><\/p>\n

Antes solo hab\u00eda vino.<\/p>\n

Seg\u00fan la tradici\u00f3n de la\u00a0somellerie<\/em>,\u00a0cada plato se tendr\u00eda que acompa\u00f1ar con un vino, preferiblemente local<\/strong>: como la pizza tiene su origen en Campania, se casa muy bien con un fresco Aglianico, una Falanghina o un Fiano, que son vinos de esa regi\u00f3n.\u00a0Algunos se atreven a proponer un Lettere, el tinto campano fresco y espumoso, que contrabalancea la acidez del tomate y la suavidad de la mozzarella.<\/strong><\/p>\n

Alguien llega a sugerir el Champ\u00e1n, pero la verdad es que\u00a0pizza y cerveza ya suenan como una sola palabra<\/strong>.<\/p>\n

\"E<\/p>\n

Entonces, \u00bfcu\u00e1l cerveza?<\/strong>\u00a0De ser posible, mejor\u00a0evitar las cervezas rubias industriales<\/strong>, con un contenido de\u00a0CO2 muy alto<\/strong>, un\u00a0gusto\u00a0<\/strong>usualmente\u00a0amargo\u00a0<\/strong>y normalmente servidas\u00a0muy fr\u00edas<\/strong>: un choque violento y desagradable con la acidez del tomate.<\/p>\n

Ante todo, hay que recordar que el grado alcoh\u00f3lico debe ser por lo menos alrededor de los 7 grados, para permitir que la\u00a0suavidad del alcohol se acompa\u00f1e al tomate y desengrase la boca<\/strong>. Adem\u00e1s, la cerveza no debe ser muy rica en l163pulo, para no cubrir el sabor de los distintos ingredientes que se a\u00f1aden a la base.<\/p>\n

Las cervezas trapenses belgas<\/strong>, sobre las que ya discutimos hace tiempo, se acompa\u00f1an perfectamente a las pizzas m\u00e1s complejas, pues son las \u00fanicas\u00a0capaces de contrastar la sapidez de algunos alimentos, como por ejemplo el queso y los distinto jamones<\/strong>.<\/p>\n

En cambio,\u00a0las cervezas con un regusto dulce<\/strong>\u00a0se combinan bien a la\u00a0pizza Napoletana<\/strong>, en la que triunfa la\u00a0salad\u00edsima anchoa<\/strong>: el dulce de una cerveza negra, pero no tostada, puede ayudar a \u201capagar el fuego\u201d.<\/p>\n

\"E<\/p>\n

Las cervecitas con grado alcoh\u00f3lico bajo y ligeramente perfumadas<\/strong>\u00a0pueden acompa\u00f1ar pizzas que\u00a0llevan pescado o mariscos<\/strong>, como por ejemplo la cl\u00e1sica marinera (que en italiano no es la Marinara sino la Frutti di Mare…).<\/p>\n

Estas reglas generales pueden ayudaros a elegir entre las muchas\u00a0cervezas artesanas; sin embargo la regla m\u00e1s importante es el gusto personal de cada uno<\/strong>.<\/p>\n

Como dice nuestro amigo Kuaska \u201cla cerveza no existe, existen LAS cervezas<\/em>” y, por lo tanto, \u00a1a cada pizza su cerveza!<\/p>\n

Y t\u00fa, \u00bfque combinaci\u00f3n sugieres?<\/p>\n<\/div>\n

[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]   El cliente ya pidi\u00f3 su pizza, que llegar\u00e1 puntual, caliente y crujiente, fumante y rica, con m\u00e1s o menos ingredientes, dependiendo del gusto de cada uno. Seguramente con los ingredientes de base:\u00a0masa, tomate, mozzarella. \u2026 \u00bfy para beber? La primera respuesta que le sale a uno espont\u00e1neamente es cerveza, pero pocos saben que […]<\/p>\n

Read More… from \u00bfY para beber?<\/span><\/a><\/p>\n","protected":false},"author":480,"featured_media":15511,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[87],"tags":[85,86],"class_list":["post-11930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosidad","tag-cervecerias-artesanales","tag-cerveza"],"yoast_head":"\n\u00bfY para beber? - Co.Mac<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vipgo.atsautomation.com\/comac\/curiosidad\/y-para-beber\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfY para beber? - Co.Mac\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text]   El cliente ya pidi\u00f3 su pizza, que llegar\u00e1 puntual, caliente y crujiente, fumante y rica, con m\u00e1s o menos ingredientes, dependiendo del gusto de cada uno. Seguramente con los ingredientes de base:\u00a0masa, tomate, mozzarella. \u2026 \u00bfy para beber? 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Seguramente con los ingredientes de base:\u00a0masa, tomate, mozzarella. \u2026 \u00bfy para beber? 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