In the restaurant world, what really matters is the experience you are able to offer your customers. The quality of the menu is essential to stand out from the crowd, but there are many other elements that must be carefully weighed: the location, the quality of the service and, of course, the drinks, the correct selection of which can elevate the gastronomic experience by helping to balance flavours, contrasts and textures.
GENERAL PRINCIPLES OF THE FOOD-DRINK ASSOCIATION
The art of pairing food and drink is a practice that requires knowledge, creativity and sensitivityThe subjective factor is not lacking, but knowledge is essential and can suggest winning combinations or push towards a certain degree of experimentation and creativity.
To stand out from the crowd and offer customers something memorable, restaurateurs must first understand the fundamental principles of this combination, which is usually based on complementarity, contrast and/or harmony.
To put it simply, the pairing must take into account the peculiar characteristics of the two protagonists, that is, the dominant flavours, the consistencies, the aromas and, of course, the desired experience. In terms of complementarity, for example, the aim is to ensure that the dominant flavours complement each other, that is, one makes up for the limitations of the other. creating a memorable mix. This is the case of the hamburger, a dish with a rich and intense flavour that pairs perfectly with a light lager beer, with moderate effervescence, refreshing and thirst-quenching. Similarly, a spicy and spicy dish can be balanced by a lightly sugared drink, which tones down and complements the pungency of the spices without canceling out their flavor.
Other times, a strong sensory experience is sought favoring a rather sharp contrast between two well-defined flavors. For example, a creamy and rich dessert, such as a cheesecake, can be accompanied by a fortified wine, creating a pleasant contrast between sweetness and acidity.
Ultimately, what matters is the overall experience. For example, an elegant and refined meal can be accompanied by a fine wine that emphasizes the sophistication and elegance of the food, while a convivial meal could request a simpler and more accessible match, but always taking into account the right mix of flavours.
WHAT TO DRINK WITH PINSA? HERE'S WHAT TO EVALUATE
Customers are wondering about what to drink with pinsa, and often ask for information and advice. How can they help them?
As often happens, there is no single and definitive answer. Rather, it is necessary to take into account all the considerations already made and add that the pinsa is extremely versatile and can have different roles during a meal. In fact, it can be served as a single dish, offering a light and tasty alternative to pizza; it can be served as a snack, more similar to a focaccia; it can be cut for an aperitif or to accompany other dishes; it can also be a dessert, to close the meal on an imaginative and innovative note.
It is clear that depending on its position in the culinary experience, the approach to pairing with drinks will be different. If the pinsa is proposed as an appetizer or side dish, you could think of a light and refreshing drink, such as a spritz or a sparkling white wine, which prepares the palate for the subsequent dishes.
The greatest complexity emerges when the pinsa is served as a single dish, which is the vast majority of cases. The complexity depends on the fact that Each filling has its own ideal combination, always with a view to complementarity, harmony or contrast. For example, a pinsa with ingredients with an intense and strong flavour, such as cured meats and/or cheeses, could lead to two different arguments: a fresh and light drink (a light and aromatic beer) to complete the sensory experience, or a more robust and structured one, such as a stout beer or a red wine, for an additional boost of taste. The choice is influenced by the experience you want to offer, the type of environment and, obviously, the subjective taste of the customer, who has the final say.
PINSA AND BEER, THE FINAL CHOICE?
The combination of pizza and beer is known throughout the world and pinsa, in this respect, does not differ from its illustrious parent. If served as a single dish, at a restaurant, pizzeria or pinseria, a good beer can really be the perfect accompaniment.
Certain, beers are not all the same, and then the question of pairing arises. Among all the approaches, the advice is to pursue the best harmony with the ingredients of the dish: for example, an IPA (Indian Pale Ale) with its characteristic fruity and bitter aroma can enhance the intense flavors of a pinsa with cured meats, while we can better see the delicate taste of a blanche, with its citrus and spicy notes, or a weiss for a white pinsa with fresh vegetables and more delicate cheeses.
Other options to consider include beers like APA (American Pale Ale), Pils, and more, each with their own distinctive characteristics that can enhance the experience. Pils, for example, pairs well with a recipe from simple and fresh ingredients, such as a pinsa margherita or marinara, while the APA, decidedly more intense on the palate, could go very well with a pinsa with sausage, potatoes and caramelized onions.
And wine? The relationship between wine and pinsa may seem a little unusual, as it is with pizza, but this concept – which derives from historical causes – It is changing rapidly in Italy and is now the norm in much of the world. Wine, except for those that are a little too tannic, can be an excellent companion for pinsa: for example, a deep red like a Chianti or a Montepulciano pairs perfectly with pizzas with robust ingredients like cured meats and aged cheeses, while among the whites a Pinot Grigio adapts very well to lighter and more delicate ingredients.
