Friday, May 19, 2017

Wine & Food of the Giro 2017 Stage 13

Reggio Emilia – Tortona, 162 km

Where are we?
Tortona is a town in Piemonte, in the Province of Alessandria, Italy. Tortona is sited on the right bank of the Scrivia between the plain of Marengo and the foothills of the Ligurian Apennines.

From the Giro site:
FOOD Parmigiano Reggiano, balsamic vinegar of Reggio Emilia, gnocco fritto (fried dough puffs), erbazzone (spinach and beet greens pie), tortelli verdi (with a spinach filling), ciccioli (crisp pork tidbits).

WINE: DOC Colli di Scandiano e di Canossa (red and white, from Malvasia, Lambrusco, Cabernet, Marzemino, Malbo and Spergola grape varieties), DOC Reggiano (Lambrusco and Lambrusco Salamino); DOC Bianco di Scandiano (Sauvignon).

The stage:

Also news today: the withdrawal of Geraint Thomas. 

On the road, another should be sprint stage. Speaking of sprints, Andre Greipel is going home tonight, not interested in struggling across the mountains to come. Thirty kilometers to go and it was under a minute. Dullest stage of the Giro so far? At this point, yes.
Just over twenty kilometers to go and the break was caught. Ten kilometers to go and still gruppo compatto. Finally, a messy sprint won yet again by Gaviria. Wow. Sean Kelly: "best sprint of the Giro so far."


Wine: Monsecco 2012 Colline Novaresi Nebbiolo from Dig
From the importer There is almost a religious reverence in the Alto Piemonte for Monte Rosa, the mountain that hovers over the region, the grand eminence that protects and nurtures the region. It is visible from all points whether one is in Gattinara or Sizzano or Ghemme, an eternally white-topped mountain whose melting snows form the Sesia river that splits Gattinara from Ghemme. The soils of these hills are marked by the mineral salts and the glacial moraine from millennia of geological movement. Further, sitting in the foothills of this part of the Alps and neighboring the great lakes of Orta and Maggiore, the vines are exposed to large variations in temperature, warm days married to cool nights: an ideal ambience for the noble Nebbiolo and the other local varieties, all of which benefit from the long growing season to reach proper ripeness while maintaining a lively acidity.

Food: Gnocco Fritto
Gnocco Fritto because it is one of the Giro picks. Essentially fried bread, often served with cured meat. And what could be wrong with that? I had mine at one of my favorite SF restaurants, Delfina.  
If you'd like to try making it at home, this recipe from Academia Barilla, looks pretty doable for a home cook. 

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