BRASSERIE DE SILLY & PIZZA
Brasserie de Silly has mastered the brewing craft for 6 generations from 1850. The art of brewing is taught from father to son.
La DivineTop-fermented beer, tripel type.
This beer’s velvety-smooth aroma introduces pleasant flavours of hops and wood. In the finish you will taste a subtle bitterness with smoky impressions and a hint of alcohol.
Silly SaisonTop-fermented beer, saison type.
A unique, light taste offering, at the same time, subtle touches of sweets and fruit. A refreshing beer that calls out for another one.
Silly ScotchTop-fermented beer, Scotch type.
Silly Scotch was born from a unique tradition and, throughout the years, has grown into a reference beer for its particular style. Its lovely red colour with more than a hint of copper is hidden below a beige head. Its complex aromas breathe the scent of brioche accompanied by raisins, fruit jam and fresh raspberry. This is a generous, full-mouthed beer reminiscent of a liqueur. The initial, most striking impressions are those of honey and caramel. The flavours of prunes and roast malt come through in the finish. There is a refreshing aftertaste.
Crispy pizza with speck, asparagus and parmesan cheese petals
Asparagus is a very versatile vegetable in the kitchen and, in recent weeks, it is one of the main ingredients of Italian pizzas. Pizza with asparagus is an exquisite rustic pizza! A simple and delicious recipe perfect for this time of year! Crispy pizza with speck, asparagus and parmesan petals, a pizza that combines the strong flavor of speck with the delicate one of asparagus and to garnish a bed of grana padano petals.
Ingredients
1 Pizza dough with durum wheat semolina250 g Asparagus (already cleaned and boiled)200 g Speck, cut into strips250 g FiordilatteGrana Padano petalsSemolinaExtra virgin olive oilPepper
Preparation
Let's prepare the dough following the recipe here We turn on the oven and put the pan that we are going to use for the pizza to reheat. Slice the asparagus stalks and set the tips aside. Cut the fiordilatte into cubes. Roll out the pizza on a pastry board, trying to give it an oval shape, then take the pan, being careful not to burn yourself, and sprinkle with a little semolina. Place the dough on top and begin to fill the pizza, putting the fiordilatte, the cut speck and the asparagus stalks, add a drizzle of oil and bake at maximum temperature for 10-15 minutes. Once the cooking time has elapsed, take it out of the oven and garnish with the asparagus tips, parmesan petals and a handful of pepper. Crispy pizza with speck, asparagus and parmesan petals, serve it just out of the oven to appreciate all its crunchiness!
Brasserie de Silly has mastered the brewing craft for 6 generations from 1850. The art of brewing is taught from father to son.
La Divine
Top-fermented beer, tripel type.
This beer’s velvety-smooth aroma introduces pleasant flavours of hops and wood. In the finish you will taste a subtle bitterness with smoky impressions and a hint of alcohol.
Silly Saison
Top-fermented beer, saison type.
A unique, light taste offering, at the same time, subtle touches of sweets and fruit. A refreshing beer that calls out for another one.
Silly Scotch
Top-fermented beer, Scotch type.
Silly Scotch was born from a unique tradition and, throughout the years, has grown into a reference beer for its particular style. Its lovely red colour with more than a hint of copper is hidden below a beige head. Its complex aromas breathe the scent of brioche accompanied by raisins, fruit jam and fresh raspberry. This is a generous, full-mouthed beer reminiscent of a liqueur. The initial, most striking impressions are those of honey and caramel. The flavours of prunes and roast malt come through in the finish. There is a refreshing aftertaste.
Crispy pizza with speck, asparagus and parmesan cheese petals
Asparagus is a very versatile vegetable in the kitchen and, in recent weeks, it is one of the main ingredients of Italian pizzas. Pizza with asparagus is an exquisite rustic pizza! A simple and delicious recipe perfect for this time of year! Crispy pizza with speck, asparagus and parmesan petals, a pizza that combines the strong flavor of speck with the delicate one of asparagus and to garnish a bed of grana padano petals.
Ingredients
1 Pizza dough with durum wheat semolina
250 g Asparagus (already cleaned and boiled)
200 g Speck, cut into strips
250 g Fiordilatte
Grana Padano petals
Semolina
Extra virgin olive oil
Pepper
Preparation
Let's prepare the dough following the recipe here We turn on the oven and put the pan that we are going to use for the pizza to reheat. Slice the asparagus stalks and set the tips aside. Cut the fiordilatte into cubes. Roll out the pizza on a pastry board, trying to give it an oval shape, then take the pan, being careful not to burn yourself, and sprinkle with a little semolina. Place the dough on top and begin to fill the pizza, putting the fiordilatte, the cut speck and the asparagus stalks, add a drizzle of oil and bake at maximum temperature for 10-15 minutes. Once the cooking time has elapsed, take it out of the oven and garnish with the asparagus tips, parmesan petals and a handful of pepper. Crispy pizza with speck, asparagus and parmesan petals, serve it just out of the oven to appreciate all its crunchiness!
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