Friday, August 16

Recipe: Pizza Dough Made with Artisan Beer from Le Marche

Pizza & beer, peanut butter & jelly, bread & butter, some things just go together! In this local recipe from Pesaro (Le Marche) Italy beer is used instead of sugar.  The addition of beer with milk and olive oil in the recipes, makes a soft dough with a crispy crust. 

In celebration of Ferragosto, the culmination of summer in Italy we threw our Thursday Pizza Night Party with a twist - we used Collesi beer, a local, award-winning artisan beer from our neighboring village of Apecchio! All the Collesi beers - unpasturized, unfiltered, and naturally fermented in the bottle - are brewed in small batches

Pizza Dough Recipe
Makes 4 personal pizzas 

25g of fresh active yeast or 1/4 oz. packet/envelope of dry yeast
1 glass of milk 
1 glass of water
1 finger of extra virgin olive oil 
1 finger of beer (Collessi)
1 glass of high gluten flour
enough all-purpose flour to make a smooth dough

Note: The ‘glass’ size is a typical juice glass (about 6 oz). Exact amounts are not important as long as the same glass is used throughout the recipe. A 'finger' of olive oil means measuring the width of your finger across the glass.

Heat liquid ingredients to tepid.
Add yeast & dissolve completely. Wait 2-3 minutes for yeast to activate.

Add high gluten flour & mix in. Begin adding all-purpose flour cup by cup & incorporating until a dough suitable for turning on a board is achieved.
Turn dough out on board, knead for 10 minutes or until dough is smooth & elastic, adding flour as needed.
Return dough to original bowl, cover with a kitchen towel. Allow to double to triple in size in a warm draft-free place (normally about 3 hours.) 
Punch dough down & allow to rise again (usually about 1.5-2 hours).
Cut & shape into baseball size balls of dough for individual pizzas.(225g-250g/8oz weight dough balls). Allow dough balls to proof about 1 hour before rolling out.

More about the Beer: 
The brewery is called La Fabbrica Della Birra Tenute Collesi which translates to "The Collesi Beer Factory" ( 
 Join us every Friday for our Market Tour and trip to visit Collesi brewery & distillery for a beer and grappa tasting!

Monday, August 5

Summer Salad: Fennel & Peach

 On a hot night this is an ideal, super simple, light and refreshing summer salad. The crunch of the fennel & sweet peaches pair perfectly! There are only a handful of ingredients; shaved fennel, peaches, extra virgin olive oil, salt & pepper. The key to keeping the fennel flavor from overpowering everything is to shave it very fine with a mandoline.
(Side note: It may not be proper Italian but when it's over 90 F / 30 C it's on the menu.)

Fennel and Peach Salad

1 bulb of fennel, core removed, sliced paper thin on a mandoline or meat slicer
2-3 of peaches, sliced
a few tablespoons of good extra virgin olive oil
salt & pepper

Combine all ingredients in a bowl and gently toss. Let sit five minutes and serve!

Saturday, August 3

Summer Festival Photos in Italy

Summer is festival season is in full swing in Italy!
Here are a few photos from one of our favorite festivals in Piandimeleto!

If you are visiting Le Marche this summer check out Marche in Festa  or Sagre & Feste in Italia for a full listing of festivals in the area.

Related Posts Widget for Blogs by LinkWithin