Wine and Food of the Giro 2019: Stage 12

Where are we?
Cuneo: Cuneo, founded in 1198, takes its name from the wedge-shaped plateau (534 m) where it is located, at the junction between the Gesso stream and the Stura river. Piazza Galimberti is the heart of the town with its traditional Tuesday market and Museo Casa Galimberti.

GASTRONOMY: Do not miss the chance to taste: the flavorous chocolate and rum pralines called “Cuneesi” (which were also highly appreciated by Ernest Hemingway, as he came to Cuneo in 1954), Cuneo salami, P.D.O. cheeses, marron glaceé, chestnut Cuneo cakes, smoked trouts.

Pinerolo (Pinareul in Piedmontese, Pineiròl in Occitan, Pignerol in French, Pinarolium / Pinerolium in Latin) is an Italian municipality of 35 944 inhabitants of the metropolitan city of Turin.To visit the city means to discover its medieval heart, its history of Savoy, the three French dominations until the birth of the School of Cavalry. The city, center of an area called Pinerolese, has been influenced by french culture, traditions and history. Pinerolese, that extends from Turin to France, has got a strong identity and a beautiful cultural heritage. In this area a lot of religious battles took place, whose tracks are still visible, and now different confessions coexist. During this tour you will see the most important buildings of Pinerolo and its neighborhood.

GASTRONOMY: Typical products: Torta Zurich, Pinerolese low panettone glazed with Piedmont hazelnut I.G.P., chocolates produced in local chocolate shops / Cheeses: Tomino di talucco, Seirass / Le mele di Cavour Meat and sausages: mustardela. Unmissable: bagna caoda, boiled mixed Piedmontese, braised in Barolo. Typical dishes of the Waldensian cuisine: planar, capounet, cabbage leaf rolls and the lou tourtel potato omelette. Among the first courses, the supa barbetta, with its variations, the polenta dousa and the traditional calhiettes (is of the Germanasca val) made with grated potatoes, sausage cooked in milk and onions. Liqueurs: Genepy

The stage: What is this I see? Why, yes, what Podium Cafe calls an antipasti of Mountains. Goodbye sprinters. We'll see you again for the Tour. In celebration, a large break of the day.  

⚡️Fuga | Break
Polanc, Cataldo, Gasparotto, Capecchi, Gavazzi, Bakelandts, Montaguti, Dunbar, Brambilla, Caruso, Senni, Boaro, Wyss, De Gendt, Ludvigsson, Haller, Covili, Knees, Biermans, Benedetti, Bennett, Cerny, Sütterlin, Kluge, Dunne
⏱️ Gap | Distacco: 8'12"
🏁 118 km#Giro

— Giro d'Italia (@giroditalia) May 23, 2019

That group would ride together for many kilometers, but then came the attacks. As they climbed, a group would get away:

⛰️ Montoso

6 ahead! | 6 in testa!

217 Jan Polanc (UAD) 23rd at 5:24
34 Dario Cataldo (AST) 36th at 9.43
82 Eros Capecchi (DQT) 39th at 10:44
162 Eddie Dunbar (INS) Y 49th at 16:01
202 Gianluca Brambilla (TFS) 57th at 17:29
44 Damiano Caruso (TBM) 80th at 28:32#Giro

— Giro d'Italia (@giroditalia) May 23, 2019

Behind, the gc riders start to test each other. Lopez starts things off and a "bigs" group forms quickly. Lopez and Landa jump and get a nice gap. Cue: the many groups on the road point of the stage.

Ahead, Brambilla is the first at the top and gets a nice reward:

After the Montoso GPM, @glbrambilla now leads the mountains competition. | Dopo il passaggio al GPM di Montoso @glbrambilla guida la classifica della montagna. #Giro

— Giro d'Italia (@giroditalia) May 23, 2019

The front group:
Polanc (UAD) 23rd at 5:24
Cataldo (AST) 36th at 9.43
Capecchi (DQT) 39th at 10:44
Montaguti (ANS) 45th at 13:28
Dunbar (INS) Y 49th at 16:01
Brambilla (TFS) 57th at 17:29
Caruso (TBM) 80th at 28:32
Benedetti (BOH) 124th at 48:27
Live https://t.co/uas5SGJsWD#Giro

— Giro d'Italia (@giroditalia) May 23, 2019

Looking like our new race leader will be Polanc. Meanwhile, as they approach the finish, the groups of front shatter as the riders dream of stage victory. The lead trio: Dunbar, Capecchi and Brambilla. Catching them from behind, Benedetti with the win. Time to watch the clock to see the gaps to the favorites.

#Giro 102 Stage 11 | #Giro 102 Tappa 11

🥇 @benedetticesare - @BORAhansgrohe
🥈 @CarusoDamiano - @Bahrain_Merida
🥉 @ddieDunbar  - @TeamINEOS pic.twitter.com/njzm4Iz9gP

— Giro d'Italia (@giroditalia) May 23, 2019

Stage:

1	Cesare Benedetti (Ita) Bora-Hansgrohe	3:41:49
2	Damiano Caruso (Ita) Bahrain-Merida
3	Edward Dunbar (Irl) Team Ineos
4	Gianluca Brambilla (Ita) Trek-Segafredo	0:00:02
5	Eros Capecchi (Ita) Deceuninck-QuickStep	0:00:06
6	Jan Polanc (Slo) UAE Team Emirates	0:00:25
7	Matteo Montaguti (Ita) Androni Giocattoli-Sidermec	0:00:34
8	Thomas De Gendt (Bel) Lotto Soudal	0:02:36
9	Francesco Gavazzi (Ita) Androni Giocattoli-Sidermec
10	Manuel Senni (Ita) Bardiani CSF	0:02:38

GC: 

1	Jan Polanc (Slo) UAE Team Emirates	48:49:40
2	Primoz Roglic (Slo) Team Jumbo-Visma	0:04:07
3	Valerio Conti (Ita) UAE Team Emirates	0:04:51
4	Eros Capecchi (Ita) Deceuninck-QuickStep	0:05:02
5	Vincenzo Nibali (Ita) Bahrain-Merida	0:05:51
6	Bauke Mollema (Ned) Trek-Segafredo	0:06:02
7	Rafal Majka (Pol) Bora-Hansgrohe	0:07:00
8	Richard Carapaz (Ecu) Movistar Team	0:07:23
9	Andrey Amador (CRc) Movistar Team	0:07:30
10	Hugh John Carthy (GBr) EF Education First	0:07:33
11	Enrico Gasparotto (Ita) Dimension Data	0:07:37
12	Ilnur Zakarin (Rus) Katusha-Alpecin	0:07:45
13	Simon Yates (GBr) Mitchelton-Scott	0:07:53
14	Amaro Antunes (Por) CCC Team	0:07:56
15	Francesco Gavazzi (Ita) Androni Giocattoli-Sidermec	0:07:59
16	Miguel Angel Lopez (Col) Astana Pro Team	0:08:08
17	Tanel Kangert (Est) EF Education First
18	Matteo Montaguti (Ita) Androni Giocattoli-Sidermec	0:08:16
19	Pavel Sivakov (Rus) Team Ineos	0:08:18
20	Giovanni Carboni (Ita) Bardiani CSF	0:08:21

The wine: Oddero 2016 Langhe Nebbiolo
From the producer: It is difficult to pinpoint a precise date for when our ancestors began making wine, though the vineyards and farmhouses that we live in today have always belonged to the family. From researching parish and township documents, however, we can confirm that the Oddero family has been present in the territory of La Morra since at least the 18th century.

Through writings, notarial acts, and personal photographs, we know that Giovanni Battista Oddero (1794 -1874)—and after him, his sons Lorenzo (1821-1903) and Luigi (1832-1893)—began to vinify grapes in the township of La Morra between the 18th and 19th centuries.

The food: Supa Barbetta


One head of cabbage (cleaned and leaves separated)
Butter
Stale bread sticks or bread (sliced)
Toma cheese (cubed)
Salt
Pepper
Cloves
Nutmeg
Cinnamon
Parmigiano-Reggiano (grated)
Chicken stock (homemade is best, but canned is OK)
Sage
Rosemary
To begin, warm the broth in a saucepan.
Meanwhile, grease a soup pot -- preferably copper or earthenware -- with butter and cover the bottom with cabbage leaves to prevent the soup from sticking.
Put a layer of stale bread and sprinkle with cloves, cinnamon and nutmeg (equal parts of cinnamon and nutmeg and a bit less cloves), salt and black pepper. Then spread a handful of cubed cheese over the top and sprinkle some Parmigiano. Add another layer of bread and continue the process until the pot is about four-fifths full.
Add the hot broth to the soup pot to cover the layers and cook the soup on a low flame for at least two hours. Gently shake the pot a bit occasionally, but resist the temptation to stir the soup. Stirring will break the bread or breadsticks. Don't worry, the cabbage will suffer so that the soup doesn't.
When the soup is just about ready, heat a knob of butter and add a twig of rosemary and a few sage leaves. When the butter is browned, remove the spices and pour the butter over the supa and serve.