Sunday, May 17, 2015

Wine & Food of the Giro 2015 Stage 9: Montevetrano Core & Mozzarella di Bufala

Benevento - san Giorgio del Sannio 212 KM - Medium mountain

Benevento is a city of Campania, capital of the province of Benevento, fifty kilometres northeast of Naples. The former capital of the formidable Samnites fell to the Romans in 321 BC and changed its name from Malaventum to Beneventum. The seat of a Lombard duchy, then subsequently a powerful principality, the town was the site of the famous Battle of Benevento, in which Charles of Anjou defeated King Manfred and became the new King of Sicily.  

San Giorgio del Sannio is a comune in the Province of Benevento in Campania, located about sixty kilometers northeast of Naples. You can always check out La Gazetta's official Giro site for more info on these stages. Today's tourist info here.

The stage: This could be interesting.

Our break of the day in pictures:

Off the road, at least Colli has kept his sense of humor, after his horrible injury:

On the road, a neutralised section for the peloton, as a moto has crashed on the descent. Ahead, the break was able to gain more time. Tom Slagter remained out front alone. with 57 kilometers to go, he had 1:45 to the chasers. 

With forty kilometers to go, as to be expected, attacks started from within the break group. With thirty five kilometers to go, the gap to Slagter was 5:45. 

A much quieter day so far than predicted. With twenty five kilometers to go, Slagter still had 1:43. Attacks again from the break behind, but they did not seem to be making progress. With fourteen kilometers to go, the maglia rosa group was at 3:49. Thirteen kilometers to go and a dig from Aru. Contador followed with Porte and Landa. Uran has been distanced. Ahead, Tiralongo caught Slagter with about ten kilometers to go. They had just over a minute to the maglia rosa group behind. 

Just over four kilometers to go and Tiralongo had taken the solo lead. He would hold on for the stage win. Behind, after the remaining breakaway riders made it in, Aru picked up a second or two with a sprint to the line.

Stage: Paolo Tiralongo

GC: Alberto Contador

Wine: Montevetrano Core Campania IGT 2012
Sample from Winebow SRP $ 25.00

From the importer
Proprietress Silvia Imparato indulged in wine as a hobby until she decided to rebuild her family’s vineyards in Montevetrano, in the oft-underestimated region of Campania. She employed the skills of highly regarded winemaker Riccardo Cotarella and they have created an outstanding icon wine they decided to name Montevetrano. 
Montevetrano is a small zone in the hills near the commune of San Cipriano Picentino, not far from Salerno. Mountains surround the property, with the vineyards situated on gentle slopes facing south by southwest. The heart of the estate is a beautiful, ancient villa. In the first years of production the basement of the villa also served as the cellar. Now the wine is made and stored in a new modern cellar, built in 2000. Silvia and her friends use the old cellar for private vintages. Within a very short period of time her work with Cotarella has produced an absolute jewel in this location.

Core (pronounced Kor-Ay) is local dialect for “heart”, and the label (once again designed by the daughter of proprietress Silvia Imparato) evokes the love of life, and wine that is the spirit of Montevetrano.  Core is sourced from particular experimental Aglianico plots on the estate in San Cipriano and also from outside growers in the classical Benevento area who are working closely with Riccardo Cotarella. 

I sayDark fruits, licorice and earth. 
More on the wines of the region here, from the New York Times. 

Food: Mozzarella di Bufala
More cheese!
There is an excellent San Francisco Chronicle write up of Mozzarella di Bufala here. Among other things, it tells us that "A relative of the North American buffalo, water buffalo have thrived in the marshes and bogs around Naples for centuries. Locals have been making cheese with the milk since at least the 12th century, although we have no clue what that cheese might have been like. But by the late 1700s, southern Italians enjoyed mozzarella similar to what we know today.
Mozzarella di bufala received DOP (protected-origin) status in 1996, restricting the areas where it can be produced to seven provinces, or parts of them, around Naples."
What to do with it? Eat in a Caprese salad, use on pizza, use on a tomato panini?

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