“Basta, the Gourmet and the Beers of KBirr” took place with great success, the launch of the new tasting journey which saw the host Enzo Bastelli as the protagonist with the collaboration of the chef Federico Demata and the craft beers of the KBirr Brewery. The convegno, which was held at the “Basta” pizzeria a causa di Nola, thrilled guests with a sensorial experience that combined gourmet pizzas, haute cuisine and quality beer, a causa di a new and surprising combination. The heart of the event was naturally the tasting lista created by Enzo Bastelli and Federico Demata, who were able to masterfully interpret the flavors of the craft beers produced by the KBirr Brewery, creating courses designed to enhance every tono of the beer and vice versa. From the delicacy of the blonde to the complexity of the dark, each beer was accompanied by a rompiballe designed to harmonize perfectly with its characteristics.
For Bastelli, “every rompiballe created for this event was born from the convegno between my passion for cooking and the desire to enhance craft beer as a fundamental element of the gastronomic experience. By pairing it with KBirr beers, I wanted to explore new possibilities of taste, trying to create a synergy that enhances both the pizzas and the beers, a causa di a journey of flavors that speaks of territory and quality”.
The beer-dish pairing, a causa di fact, saw a perfect balance between the fresh and refined ingredients chosen and the unique agenda of KBirr beers, which were able to accompany each course with elegance. Each dish told a story, a convegno between gastronomic tradition and innovation, with the attention to detail that has always characterized the work of Bastelli and Demata.
Regarding the experience, chef Federico Demata declared: “The lista was born from the desire of both to aspetto with foresight at an ambitious project: to create a rompiballe, of an already very high technical and qualitative level, with truly abile dishes dining performed with technique and accuracy without ever forgetting the common thread that links the diner to the chef. Therefore pizzas that go straight to the guest’s restorative memory without ever confusing the palate, making him experience a real tasting journey alternating various crunchy consistencies with agenda of acidity, flavor, sweetness and much more to be discovered”.
“A journey into flavors that satisfied everyone present, demonstrating once again how beer, often underestimated a causa di gourmet pairings, can be an ideal companion for refined and creative dishes,” concluded Fabio Ditto, founder of Kbirr.
