BIRRA MORETTI

"Birra Moretti is the perfect accompaniment to the two Italian passions - great food and great conversation, which is why we love it".

Katie and Giancarlo Caldesi

As the authentic Italian beer and the perfect accompaniment to Italian cuisine, it is only natural that Birra Moretti is the official beer sponsor of La Dolce Vita. Birra Moretti will have a strong presence throughout the event, with a large bar area in the main piazza. Celebrated Italian chefs Katie and Giancarlo Caldesi will also be demonstrating how to cook, and pair, Italian cuisine with Moretti, and Katie will be signing copies of her new book next to the bar.

Come and join us at our bar in the piazza to soak up the atmosphere, enjoy a chilled Moretti and sample a taste of true Italy

Birra Moretti, for a MORE Italian experience 

Why not try one of the Caldesi’s delicious Birra Moretti recipes before the show?

Date, custard and Birra Moretti jelly trifle

This trifle has an exciting combination of flavours that the Caldesi’s learnt in Milan.  The sweet gooey dates are offset by the tongue-tingling fizz of the beer jelly. It's easy to make and can be made in advance so it's great for entertaining.

Serves 6

For the beer jelly
1 bottle of Birra Moretti
4 heaped teaspoons of caster sugar
2 leaves of gelatine

For the custard
600ml milk
1 vanilla pod split into two or few drops vanilla extract
80g caster sugar
40g cornflour
6 egg yolks

For the cream
150ml double cream
25g caster sugar

For the date base
250g medjool dates
100ml water

First make the jelly by soaking the gelatine sheets in cold water for a few minutes.  Pour roughly half a bottle of Birra Moretti into a saucepan and add the sugar.  Heat the beer through stirring frequently to dissolve the sugar.  Remove from the heat.  Squeeze the sheets of gelatine gently to get rid of the excess water.  Add the sheets to the pan of warm beer and stir through until dissolved.  Pour into a cold bowl and add the rest of the beer.  Stir through and leave to set. 

Next make the custard. Put the milk in a saucepan with the vanilla pod and bring to a gentle boil. Mix together the egg yolks, sugar and cornflour in a bowl using a whisk. When the milk is just boiling, remove from the heat and add a ladleful at a time to the egg mixture whisking constantly until half of it is incorporated. Pour the mixture back into the rest of the milk in the saucepan. Return to the heat for a few minutes to thicken, keep whisking. Remove from the heat and transfer the custard to a cold bowl, cover the surface with cling film or damp baking parchment to prevent a skin forming. Allow to cool with the vanilla pod still inside.  While the custard is cooling whip up the double cream to soft peaks and fold in the sugar.  When the custard is cool, discard the vanilla pod and mix in the whipped cream.  Cool in the fridge until the jelly is set.

 Stone the dates and put them together with the water into a saucepan.  Warm them through and stir until they become a paste, it doesn't have to be smooth though, squashy lumps of date are really rather pleasing.  Remove from the heat and transfer to a cool bowl, allow to cool.

Now assemble the trifle by dividing the date mixture between six glasses spooning it into the bottom of each one.  Top each glass with the custard as the second layer and then spoon over the jelly.  Serve straight away or chill until needed.

For more information please go to: www.birramoretti.com

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