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After about a week, the "young beer" passes to the MATURATION AND FILTRATION (D) phase, at the end of which the beer naturally reaches the necessary carbonation and full-bodied taste.
From the MATURATION TANKS, the beer travels directly to the PUB TAPS (E). The continuous presence of yeast imparts an opalescent appearance that is different from industrial beers and gives the beer a full-bodied, concentrated flavor.
From a nutritional standpoint, due to the yeast and the fact that it is not pasteurized, the beer is particularly rich in vitamins and other nutritional supplements.
Birrificio Italiano menus and gastronomic philosophy directly derive from the search for "tasty tidbits" that I have always conducted due to my natural predisposition (gluttony!). Mind you, I don't particularly care for elaborately complex recipes. I prefer that the ingredients speak for themselves. That is why I always choose top quality ingredients that come from their original zone.
While I strive to maintain a broad research base, my cooking is certainly influenced by the traditional cuisine of Siena and Trentino. I drew from the former to arrive at an assortment of local salamis and dressed pork meats besides traditional "sausage" (Farm "Belsedere", Trequanda), sheep's milk cheese from Pienza ), extra-virgin olive oil (Cooperativa Il Lecceto, Castelmuzio) and several tasty dishes that go well with beer.
