Every time, I pretend to eat only healthy food for a few days, I confess, I struggle a bit. As far as I advocate for a healthy lifestyle, every now and then I really enjoy tasty food that does not necessarily fall into the category of being healthy. For example, I love deep frying. Let’s be honest, French fries are top of the list when ordering a beer at the pub. While I am munching them, I hear that voice whispering from inside: “Come on, one or two, it does not harm….”. Does this happen to you too? The truth is that very often fries are too greasy and too salty.…
From my point of view, French fries are often shame for an excellent artisanal beer. Great beers deserve great food. For this reason, when I drink a tasty artisanal beer, I believe it deserves much more than fries!
One of my best choices is the fry Fritto Misto which I love to accompany with a good artisanal beer. Fritto misto is a mix of deep-fried vegetables, fish, rice balls, etc. covered in flour or bread crumbles and then fried in oil. According to the rules of Italian cuisine, everything is fried in extra-virgin olive oil, sunflower or rapeseed oil. This certainly makes the mixed fried food healthier and indeed tastier.
Beer pairs fantastically with fried foods. The beer bubbles have a refreshing effect after each crunchy, greasy bite. The malt taste of good artisanal beers goes perfectly with the floured coating of the frying. Pilsner is the usual, most common beer to drink with this pure joy of the senses. However, there is a world to discover, and I have tried a variety of artisanal beers that pair very well with this appetizing food.
The special Roman fry – a traditional antipasti to be enjoyed with artisanal beers
Every region of Italy has something special in its fry fritto misto. If you are within easy reach of the sea, fish is most likely the main ingredient. Vegetables are added to give a “healthy touch”, and other special ingredients are fried: rice balls (e.g., Arancini), olives stuffed with minced meat, courgette flowers, etc…
Rome has its own deep fry specialty. Romans usually enjoy it in a pizzeria, as an appetizer (Antipasti), while they wait for their pizza to be baked. I normally drink my artisanal beer with fritto misto, then have my pizza with a good artisanal beer (again) followed by an espresso. Thankfully, artisanal beers are becoming increasingly popular in Rome too.
Fritto misto alla romana is an excellent starter or a part of an appetizing Apéro prepared with simple and tasty ingredients, from the traditional Roman cuisine of fisherman and farmers. Roman fry is also very special because it is composed of different ingredients: fish, vegetables, and the famous rice balls suppli’. It is very easy to prepare at home, no matter where you live. It is seasonal and can be made at very low cost.
Fry fish paired with Pilsner and Weizen
“Calamari alla Romana” are certainly an indispensable choice for all Romans, as well as being well known internationally. Try it together with fried anchovies and a squeeze of lemon. Personally, I enjoy them in the summer when I am on the Rome coast or at the seaside. In winter, don’t miss the deep fried stockfish: filetto di baccalà. It definitely has a stronger and more complex flavor than calamari. This dish could itself be a second course (secondo piatto) and Roman families enjoy it on Christmas Eve together with a variety of freshly caught fish.
Pilsner and Weizen are my top recommendations for pairing beer with fried fish. The Pilsner is refreshing and its malty and slightly hoppy taste balances the delicate taste of the calamari well. Weizen has a more pronounced fruity flavor and I recommend it with anchovies and stockfish. Traveling in southern Germany, in Bavaria, I discovered the local custom of drinking Weizen with roast fish. I have tried artisanal Weizen and fish pairings several times, finding that it is really worth it. Fermento Weizen pairs perfectly with fried anchovies and stockfish. A true pleasure for the senses: refreshing, thirst-quenching and a great balance between its exotic fruit flavor and fish tasting notes.
Fried Veggies paired with Pilsner
Vegetables give a healthy touch to Fritto misto alla Romana. But don’t forget, it is still fried… The Romans love the seasonality of their vegetables: courgettes, (zucchine), cauliflowers and artichokes covered in eggs and flour.
However, the real specialty is the courgette flowers (Fiori di zucca) available in spring. They are filled with mozzarella and anchovies, covered in the so called “pastella”, a batter made with flour and eggs, before being fried. To make it crispier, there is a little secret that few people know: add a little light Pilsner to the batter. The beer bubbles make the crust pleasantly crispy, and beer malts add an additional pleasant taste note.
Pilsner, slightly hopped beers are perfect to drink with fried veggies.
- Category: Food and Beer degustation
- Origin: Rome
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Meals
Mixed fried Roman-style
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Type of dish
Snack, Aperitif, Antipasto
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Best consumed
Warm
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Brewer’s yeast for combining:
Brewer’s yeast for combining:
Fried Vegetables: Golden Breeze
Suppli‘: Amber Ale -
Type of craft beer
Pilsner, Wheat, Amber Ale or Pale Ale
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beer temperature
6 Degrees (Pilsner), 6 Degrees (Wheat), 10 Degrees (Amber)
Art der Bierkombination: leichtes, erfrischendes, handwerkliches Bier
- Refreshing, thirst-quenching wheat beer with a fruity flavor to harmonize with the taste of the fish.
- Malziges Pilsner mit leicht hopfigem Aroma, um mit dem Geschmack des Gemüses und des leichten Fisches zu harmonieren.
- Amber Alelightly hoppy, to harmonize with the flavor of the beef tomato sauce of Supplì.
Supplì rice balls – paired with Amber Ale
Supplì is my favorite choice for Roman Fritto misto. It is a fried rice ball mixed with tomato sauce made from minced beef meat, containing a heart of mozzarella and covered with eggs and breadcrumbs. The Romans are very proud of their suppli’ and get upset when they are confused with the Sicilian arancini, which in fact are very similar and good, and are easily recognized because they are larger and cone-shaped.
Supplì is absolutely delicious and once opened, still hot, the mozzarella melts forming long tasty strands. Personally, I enjoy it in pizzeria al taglio, to takeaway for the midday snack break. If you happen to be in Rome, don’t miss it. Otherwise, do it yourself. It is easy.
Amber ale is simply perfect with Supplì. Fermento Amber ale is an excellent mix of malt and hop aroma without overwhelming bitterness. This artisanal beer greatly balances the flavor of the beef tomato sauce. The bubbles are fine and delicate, perfect for this fried delicacy.
Enjoy artisanal beers and fried food. Roman Fritto Misto is an example of how you should enjoy excellent beers while eating something tasty and special. I would like to read your experiences with this dish and especially with the artisanal beers you chose to drink it with. Leave your comment below.