From pecorino cheese to cured meats: why amber ale is the perfect companion for a home-cooked meal.
Tuscan cuisine is all about bold flavors: salt, fat, and plain bread that ties them all together. You need a beer that can hold its own in conversation without having to raise its voice. La Sala, with its amber malts and dry finish, was made for this table.
With cured meats
Finocchiona and capocollo have a sweet fat and a hint of spice: La Sala’s light caramel notes echo the sweetness, while the carbonation cleanses the palate between slices. With Tuscan prosciutto, which is saltier, the beer does the opposite: it softens the salt and prolongs the flavor of each bite.
With pecorino
A simple rule: the more aged the pecorino, the more at home La Sala feels. Fresh pecorino calls for delicacy, and the beer complements it; aged pecorino calls for structure, and the beer provides it. A teaspoon of chestnut honey on the pecorino transforms the pairing into a story worth telling.
With pasta dishes
Pappa al pomodoro and ribollita have a vegetable-based sweetness and a breadiness: the roasted malts complement these flavors. With pici all’aglione, the herbaceous notes of the hops hold their own against the garlic without clashing.
The Right Temperature
Not ice-cold: 8–10 degrees. Take it out of the fridge ten minutes before sitting down. The caramel notes need a little warmth to come through.