One Chef, one Fermento beer – “Deconstructed Cannolo with beer Stout” a Dessert by Dennis Parrotta
The fine beer-flavoured “Deconstructed stout cannoli” (Cannolo scomposto alla Birra) is a delicious variation of the iconic Sicilian Cannolo, a fried rolled bubbly wafer filled with sweet ricotta cheese. In this dessert recipe, the waffle is deconstructed (broken down) and sprinkled over the ricotta cream, enriched with a touch of Fermento Liberica stout-based sauce, which imparts a refined chocolate and coffee flavour.
Cooking with beer: beyond giving flavors
Cooking with beer is fun and can yield great results if you choose the right beer for the right food. The right cooking technique can improve both the flavour and the dish itself, producing crispy, batter-fried food; fluffy bread and cakes; tasty risotto; and innovative desserts.
Carnival!
Carnival is certainly a big thing in Switzerland, the time to have fun and enjoy life involving all senses, including taste. Switzerland has some great Carnival food specialities not to miss out and, in this period, with limited chances to get out, it makes sense as never before, to enjoy them, at home with family […]
Beer risotto? Why not?
Experimenting, trying things out and this exciting curiosity have always been close to my heart. Anyone who knows me well also knows how strongly this characterises my life. Well, I’ve just realised that my beer recipes were also created this way. Now I’ve continued my little tradition and experimented with my daughter Sara. Last Sunday […]