Where are we?
Tirano:Pride and joy of Tirano is the Bernina Red Train, Unesco World Heritage, which starts from Tirano and arrives in St. Moritz, reaching the altitude of 2.250 mt, thus giving tourists the opportunity to see amazing places.
From the Giro site:
FOOD: Bitto (cheese), bresaola, pizzoccheri (buckwheat pasta with cheese and Savoy cabbage), polenta taragna.
WINE: Sassella, Grumello, Inferno, Sforzato, Valgella, Maroggia, Valtellina Superiore (red).
Canazei : Michelin tells me that Lying deep in the Dolomites, framed between the Catinaccio, Torri del Vaiolet, Sella mountain range and the Marmolada, Canazei is an excellent base for excursions and climbs in the Marmolada range. The church has a shingle roof, an onion-shaped belfry and a façade bearing a painted image of St Christopher.
Food: Knödel, ciajoncìe (ravioli stuffed with potatoes and dry figs), apple strudel, fortaes (fried funnel cakes served with fruit jam); Puzzone di Moena DOP, Nostrano di Fassa and Cuor di Fassa (cheeses), speck; schüttelbrot and puces (bread types), honey.
🚴Mohoric > 1st Chasing Group ⏱ 1'46" > Gruppo Maglia Rosa ⏱ 13'53'' 🏁69 km— Giro d'Italia (@giroditalia) May 24, 2017
— Giro d'Italia (@giroditalia) May 24, 2017
And away the break would stay, with Rolland attacking to take a lead.
He would hold on!
|Tom Dumoulin (Ned) Team Sunweb||76:05:38|
|2||Nairo Quintana (Col) Movistar Team||0:00:31|
|3||Vincenzo Nibali (Ita) Bahrain-Merida||0:01:12|
|4||Thibaut Pinot (Fra) FDJ||0:02:38|
|5||Ilnur Zakarin (Rus) Katusha-Alpecin||0:02:48|
|6||Domenico Pozzovivo (Ita) AG2R La Mondiale||0:03:05|
|7||Bauke Mollema (Ned) Trek-Segafredo||0:03:49|
|8||Bob Jungels (Lux) Quick-Step Floors||0:04:35|
|9||Steven Kruijswijk (Ned) Team LottoNl-Jumbo||0:06:20|
|10||Jan Polanc (Slo) Team UAE Emirates||0:06:33|
Wine: Cantina Furlani Rosso Alpino
From the importer:
Towering over the alpine city of Trento, at some 700+ meters of altitude, are the tiny parcels of vines tended by Matteo Furlani. Matteo is the current custodian of his family plots high in the Dolomites; he is a fourth generation winemaker.
After studying agronomy, not winemaking (he learned that from his father and grandfather) Matteo set his sights on working his land in the most natural of ways. Chemicals were never a part of what Matteo's predecessors used to tend the vines yet Matteo took an even more rigorous approach, incorporating biodynamic preparations and methodologies in the vineyards today.
Food: Polenta Taragna
I admit it, this is not a pretty food. But I wanted to try this regional specialty. Essentially you combine traditional polenta with buckwheat flour. It is then finished with cheese, in my case, Taleggio. Some sources suggest it is a meal alone, some suggest serving with sausages. Rib-sticking either way.