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Rolando Bossi, vice president of the Radeberger group - Dab, explains the rules for a higher healthy and tasty pairing.
What may be considered just an ordinary pairing is instead a natural
combination between two brilliant human creations.
We talk about pizza and
beer. "The very old origins of both products led them to naturally join
together, they’re brothers since a long time" - explains Rolando Bossi,
vice president of the Radeberger group - Dab -.Over recent years this pairing
has been deemed too dull and even, in some circumstances, stodgy because the
yeasts the beer contains and the carbon dioxide added to the carbohydrates of
the pizza would be very hard to digest: "This hypothesis could only occur
in the event, that both the pizza and the beer are not prepared properly -
clarifies Bossi -. a pizza not leavened and matured for enough hours is
indigestible exactly as a beer whose process of maturation of the yeasts would not
have lasted for at least three weeks.
This assumption is therefore unrealistic if the pizza maker follows the specifications of the True Neapolitan Pizza Association and the brewing company, like Dab, strictly follows the regulation on the production processes of beer dating back to 1516.
