Wednesday, May 23, 2018

Wine and Food of the Giro 2018: Stage 17: Riva del Garda to Iseo

Where are we?
Riva del Garda: The local tourist site tells me that: Riva del Garda is one of the most important holiday destinations in northern Italy. Two of the top Lake Garda resorts for the English-speaking market are Riva del Garda on the northern end of the lake and the resort of Garda in the south.
But Riva isn't just about tourism - it was an important strategic point at the juncture of the Alps and the Italian plains for many centuries.

 Giro regional specialties: DOP Garda olive oil, Carne salada (traditional corned beef), lake fish recipes (soused trout or lavaret), Broccolo di Torbole, Aceto balsamico trentino (balsamic vinegar).

 Iseo: Lombardy! National Geographic tells me that: Como may draw celebs, but low-key Lake Iseo offers equally stunning views—and sparkling wines that blow prosecco out of the water. Conde Nast Traveler is also a fan: Lake Como and Lake Garda might get all the glory—and the hordes of tourists. But tucked in between them sits Lake Iseo, which might just be the loveliest Italian lake of all.

 Giro regional specialties:  Manzo all’olio di Rovato (a kind of pot roast with gravy, typical of the town that has been an important meat market since the times of the Venetian Republic), Baked stuffed tench with polenta, the traditional dried sardines of Lake Iseo (Slow Food Presidium). The cheeses, for example, like Brescia Robiola, Stracchino, Pressato, Salva, Silter and the PDO Gorgonzola, Grana Padano, Provolone Valpadana and Quartirolo Lombardo. And the dried shad – a small freshwater fish – honey, cold cuts and cured meats, like the salami from Monte Isola, lightly smoked, and the Ret di Capriolo (venison). The extra virgin olive oil from Sebino and then the renowned grappas, distilled from the pressed marc of the grapes used to make Franciacorta wines, and the sweets, made in the traditional manner by the many pastry shops.

 The stage:

 The start today was strange with a neutralization of some of the early action. Plus some splits in the main peloton and numerous struggles to create a break. Seventy kilometers done and still no break. 
Podium Cafe provided some poetry to catch me up on the day:
Break was forning left and right.
Everyone put up a fight.
Viviani said: " For get it"
All this chaos has no merit!

Perhaps, finally, the break of the day as the rain started on the route.


 
Actually, maybe not. Apparently the teams behind were not pleased by that group, particularly with Wout Poels in the group. His breakmates were also not pleased that he was there, knowing that it might foil their plans.


Fifty kilometers to go and that group had around forty four seconds. Forty five kilometers and it was out to 1:31. Maybe it would really stick this time?




Twenty kilometers to go and that gap was down to twenty seconds. 
As they get closer, more rain. Narrow and wet roads could cause some major stress. Eleven kilometers to go and the break was over. Time to set up for the sprint.
Nine kilometers to go and an attack by Brambilla, followed immediately by Gesink and Benedetti. Joining them, Stybar and Henao. They would be caught as we saw scenes of pouring rain at the finish. Five kilometers to go and Lammertink took a flyer. Three kilometers to go and he was caught.
In the rain, Viviani with another stage win.




General classification after stage 17
#Rider Name (Country) TeamResult
1Simon Yates (GBr) Mitchelton-Scott69:59:11 
2Tom Dumoulin (Ned) Team Sunweb0:00:56 
3Domenico Pozzovivo (Ita) Bahrain-Merida0:03:11 
4Chris Froome (GBr) Team Sky0:03:50 
5Thibaut Pinot (Fra) Groupama-FDJ0:04:19 
6Rohan Dennis (Aus) BMC Racing Team0:05:04 
7Miguel Angel Lopez (Col) Astana Pro Team0:05:37 
8Pello Bilbao (Spa) Astana Pro Team0:06:02 
9Richard Carapaz (Ecu) Movistar Team0:06:07 
10George Bennett (NZl) LottoNL-Jumbo0:07:01 

 
The wine: Cuvée 60 2011 Brut Nature Casa Caterina.
This is another one of those, I had another wine planned stages. But, since the Giro is calling it the Franciacorta stage, some bubbles.
From an importer: Winemaker Aurelio del Bono’s Casa Caterina is producing some of the best sparkling wine to come out of Italy today. Located in the DOCG of Franciacorta in Lombardia, Aurelio rejects the DOCG stipulations to create his own beautiful, expressive, natural wine that mirrors the purity of the land. The vines are organically grown, he adds no sulfur to the wine, uses only native yeast, and is known for keeping the wine on the lees for extended periods of time (up to 10 years).


Food: Thanks google translate!
Manzo all’olio di Rovato

Beef with Oil

Manzo all'Olio is an ancient recipe from Brescia that owes its origins to Rovato . The first documents mentioning it date back to the second half of the 16th century, as can be read in the writings of Donna Veronica Porcellaga.
Anchovies are among the main ingredients of the dish. But the origin of Manzo all'Olio remains basically poor: few and accessible ingredients that make up the recipe, or meat, oil, bread, garlic, grana and of course anchovies. As with many ancient recipes, there are many versions. Here is ours

Ingredients for 6 people

1,5 kg of prime quality beef meat, better if it is the so-called priest's hat,
250 gr. of extra-virgin olive oil,
3 large carrots,
3 coasts of green celery,
1 large onion,
4 large cloves of garlic,
250 cc of dry white wine,
a dozen of desalted and filleted anchovies,
some desalted capers and a bunch of parsley,
salt as required.

Preparation

Take the piece of meat and, with a knife blade wide enough and sharp, deeply engrave crosswise on all sides to form "pockets" in which to introduce the anchovies desalted and filleted with a piece of garlic.
Once the operation is done, flour the meat with the white flour. Use a saucepan that contains the piece of meat as precisely as possible, and bring 2 tablespoons of extra virgin olive oil to the oven and brown the floured meat on all sides until you get a crust.
Momentarily remove the saucepan from the heat adding the chopped onion, the carrots and the coarsely chopped celery and coarsely sliced ​​and also the 2 or 3 anchovy fillets and the advanced garlic.
Now add all the oil and dry white wine. At this point add a lot of water to almost completely cover the meat, put the saucepan on the fire bringing to a boil and then adjust the flame to keep a light boil, continuing cooking for about two hours / two and a half hours.
When cooked remove the meat from the rest of the ingredients and place it on a plate to cool, while the bottom of cooking should be passed through a wide-mesh sieve combining the capers and parsley.
If the sauce obtained is too liquid, you can reduce it to low heat.
When the meat has cooled the tagliatela or slices about 1 cm thick that you will serve with ilsugo on a bed of polenta

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