Tuesday, May 22, 2018

ITT Time: Wine and Food of the Giro 2018: Stage 16: Trento to Rovereto

Where are we?
Trento: The local tourist site tells me that: Trento is a city rooted in art and history, where the Italian and Mitteleuropean cultures meet. Unique amongst the Alpine cities, the City of the Council (1545 - 1563) still keeps its precious monuments as tokens of its rich artistic and historic heritage.
Built in the elegant Renaissance style, they have been enhanced by recent refurbishing works. Special mention goes to the Castello del Buonconsiglio (for several centuries residence of the Prince Bishops of Trento), the Duomo, its splendid piazza and fountain dedicated to Neptune, the frescoed houses and Council Churches as well as the museums and exhibitions which make Trento a true landmark of Alpine arts, culture and traditions. The "imperial" tour starts at Castello del Buonconsiglio and takes visitors across the historical city-centre up to the piazza Duomo, along Via San Marco, via Manci and via Belenzani, running past some of the most beautiful palaces of the city and their surrounding network of roads, alleyways and squares - where other historical buildings can be discovered, such as Via Suffragio's characteristic arcades and the city's ancient towers and battlements. Trento offers visitors its richly historical and artistic heritage all year around. Visitors can admire its beauties while strolling around the city-centre's alleys, enjoying shopping or visiting the city's museums (Museo del Castello del Buonconsiglio, the MUSE Museo delle Scienze and the Museo Caproni themed around aviation).
Trento  is home to one of the most prestigious Universities in Italy. It is also a playing host to several all-important cultural events planned throughout the year, such as the Economics Festival, which draws experts and researchers from all over the world.
In December, don't miss the Christmas Market, which is one of the best in Italy!

Giro regional specialties:
Trentino’s cuisine is a melting pot of ingredients and methods, since it is at the junction between two climates and several culinary traditions. A rich local food & wine tradition which pays particular attention to quality and ensures both the purity and authenticity of the raw ingredients.
Autenthic products like trout and char from mountain streams, Extra Virgin Olive Oil from Garda Trentino, organic vegetables, berries, Trentino’s cheese, milk product excellences and cured meat.

Rovereto: Trentino.com tells me that:  Including some 35,000 inhabitants, Rovereto is the second largest city in Trentino, right after the city of Trento.
Still today you can see how strong the Venetians influenced the inner city of Rovereto, with its ancient buildings and memorials.
Rovereto is a popular town especially with those interested in modern arts, as a number of modern artists were born right here in this city. One of them was the Italian futurist painter Fortunato Depero. Rovereto, furthermore, features the main seat of the so-called MART, the museum of modern and contemporary art. Within shortest time the museum has become one of the main European venues for art and culture.

To remember the atrocities of war - this is the main aim of the military memorial “Ossario Castel Dante”, where you will find the mortal remains of more than 20,000 victims of World War 1, such as Fabio Filzi or Damiano Chiesa. Another evidence of the past is the Peace Bell on the hill of Miravalle, ringing out every night to remember those lost in times of war. A historical war museum is found at the castle of Rovereto.

Giro regional specialties: 
Casonzei (stuffed pasta), cheese from local alpine huts, honey, freshwater fish (charr and trout).

The stage:


Time to find out how much time Dumoulin can take back on Yates and if it will be enough to make this last week of the race even more exciting. But first, a long line of time trialists, some motivated, some resting.

Tony Martin! Very exciting to see him in the hot seat with a time of 40:14. As his fantasy team owner, I'm delighted.

Rain early and then it looked to be drying out, but as it got closer to the start times of the gc riders, it grew heavier. Maybe good news for Tony Martin in the hot seat? 
One of the favorites for the day:

Indeed, Dennis was in great shape at the first checkpoint--15 seconds up on Tony Martin. Speaking of wow, Aru, who has looked like he was done several times in this race, came in at a provisional third. A bit moto-aided, but still.
And then we had everyone on course. How much time could Dumoulin take? Would Tony Martin win the stage? How would Foome do? We would know very soon.
Dennis at at exactly 40, 14 seconds ahead of Martin.
First split and Yates was down 21 seconds to Dumoulin. It was looking good for him to stay in pink today. Nice ride by Froome, with a negative split to come in provisionally fourth. Meanwhile both Pinot and Pozzovivo were struggling.

It can be hard to tell mid-stage, but Dumoulin looked tired. Poor Pinot meanwhile finished 3:19 down to Dennis. Yikes. Dumoulin in at thrid, with 40:22. 
Yates in at 41:37. He'll stay in pink tonight. It may be a race for the sother steps on the podium at this point.

The wine: Weingut Carlotto Lagrein
I couldn't resist this one.
From the importer:
Feruccio Carlotto and his daughter Michela farm a tiny estate of several hectares in the Alto-Adige town of Ora, south of Bolzano. The special of this village is Lagrein, a red grape that is native to the region, and these folks have it down. They chose to produce only one Lagrein Riserva that is aged in large oak casks. The vines are planted in a complex mélange of soil types dominated by igneous porphyry rock and complemented by limestone subsoil and a wide range of alluvial sediments and stones deposited here over millennia. You have never tasted Lagrein with this much finesse. It is a powerhouse of a wine with a very light touch—inky black, loaded with fruit, with a distinctive personality, and silky tannins. They also make a small amount of Pinot Nero that is made in a very fine, elegant style, with a feathery touch. It is from one of the best terroirs in the Alto Adige for Pinot Nero, the cru of Mazzon.

The food:  Casonzie, from the local website

Casonzei of rye stuffed with goat ricotta-cheese from Gresta-Valley sautéed with flowered-butter

Ingredients for 8 people
For the “pasta”:
• 600 gr. “00” flour
• 400 gr. Rye flour
• 10 organic eggs
• extra virgin olive oil
• salt

For the stuffing:
• 500 gr. goat ricotta-cheese
• 100 gr. grated Trentingrana (parmesan cheese)
• fresh aromatic herbs (chive, basil, dill)
• salt and pepper
• bread crumbs
• for seasoning: 50 gr. butter from Trentino
• mixed dry flowers from Monte Baldo
  1. For the “pasta” mix all the ingredients together and work everything until you get a smooth dough and let it rest in the fridge covered with food foil for at least an hour.
  2. For the stuffing, mix the ricotta-cheese with the Trentingrana-cheese and the herbs. Add salt and pepper and a little bit of breadcrumbs, if the dough is too soft.
  3. At this point, roll the dough with the thickness of 2/3 mm.
  4. Put a tablespoon of ricotta every 6 cm, brush the dough with the beaten egg to make the dough stick.
  5. Close with a second sheet of dough and cut the “Casonzei” with a rounded cup, shaping half-moons.
  6. After cooking the “Casonzei” in boiling water, drain and season with some fried butter with mixed dry flowers and sprinkle as desired with Trentingrana-cheese.

No comments:

Post a Comment