Sunday, May 26, 2019

Wine and Food of the Giro 2019: Stage 15

Where are we?

IVREA
​I​vrea is situated within a glacial Morainic Amphitheatre with unique geomorphological characteristics. Located along the Via Francigena and Via Romea, today destinations for slow tourism, it is crossed by the river Dora Baltea, very popular among canoe love
A trip to Ivrea is an opportunity to immerse yourself in a fascinating naturalistic and cultural context. Easily recognisable by the Savoy castle with its “red towers”, Ivrea is famous for the Historic Carnival with the spectacular “Battle of the Oranges” and has recently been included in the UNESCO World Heritage List as “Ivrea, Industrial City of the 20th Century” thanks to the history of Olivetti which you can discover by visiting the open-air Museum.

 GASTRONOMY
Traditional dishes of the territory are the sweet & sour onions of Ivrea and the stuffed onion, the “tomini” (cheese you can find fresh, dried or in oil), the “miassa” made of corn flour that goes with “salignun” (fresh cheese mixed with chilli and various flavours) the “salam ‘d patata” and the “salam d’la doja” (two traditional types of salami) the “faseuj grass” (beans cooked with sausages), polenta and cod and the “bagna caoda”, a tasty sauce made with anchovies.
Desserts: the Polenta of Ivrea, the Torta 900 and, among the biscuits, the Eporediesi and the Canestrelli.
 
COMO
The city of Como is the historical, cultural, geographical capital of a large region. To the north the city, which has a population of around 85,000, overlooks the lake, which bears its name, whilst to the east and west it is protected by the peaks of Spina Verde and the mountains of Brunate. Its origins date back to the 1st century BC when the Romans founded Novum Comum. Como is a true city of art, rich in monuments that tell its glorious past, and today it is a vivid commercial centre with inviting boutiques lining the old town streets. It is worldwide known for the silk production and it is a jet set favourite destination.

GASTRONOMY
Food tradition in Como offers local products, both from the lake and the mountains: polenta served with meat, fish or cheese, lake Como’s traditional fish, misultitt (dried fish), bleak, lavarello, perch served with risotto, salmon trout, pike and chub. As for cheese, lake Como offers semuda, zincarlin and triangolo del Lario. Como produces good butter and milk, cod cuts, honey (acacia, chestnut, lime tree). Also, you can find olive oil Dop Laghi Lombardi-Lario and wines of Consortium Igt Terre Lariane. Among sweets, typical are miascia, braschin, nocciolini di Canzo, pan mataloch, masigott, resta, pan meìno, cutizza, and tortelli di San Giuseppe.


The stage: After yesterday, we have a small breakaway that gets a lot of room.



Under 65 kilometers to go and the peloton has gotten split. 54 kilometers to go and the gap was still over seven minutes. For the main bunch it had been a fairly uneventful but beautiful to watch ride. Fifty kilometers to go and still over six minutes.
Forty five kilometers to go and the attacks in the favorites group started with Yates. After some regrouping, Yates went again. He would dangle ahead.
Next Lopez and he would be chased down by Caruso. 


Crash in the peloton, with all of the main favorites making it through. Bike change for Roglic. He would make it back after chasing solo for what felt like a very long time, riding on a teammate's bike.
Up front with 15 kilometers to go and the gap was around 4 minutes. Attack from Carthy. No reaction from the bunch. Finally, Yates again. Nibali! Followed by Carapaz. He would continue to be the aggressor. 
Nibali, Carapaz and Carthy had about 15 seconds with about seven kilometers to go. Behind, Roglic hits a barrier! Yikes. Back up quickly, but that will not help.
As the duo ahead plays around, the question was: would Nibali catch them?
Catching Nibali, Yates, Carapaz and Carthy.
Cataldo with the win!
Roglic in about 40 seconds behind Carapaz and Nibali.

 Stage:


 

 GC:





The wine: ​Balgera Valtellina Superiore Riserva Inferno
From the importer: 
The Valtellina is a very small wine-producing region in the mountains north of Milan, just south of the Alps that border Switzerland. The predominant grape variety is Nebbiolo, usually referred to here as Chiavennasca, and this is (along with the Barolo/Barbaresco area and the string of appellations in northern Piedmont, such as Ghemme and Lessona) one of the best places for this classic variety. The Valtellina valley runs East-West, and the steep slopes on the northern face of the valley are terraced for grapevines in what the Italians call 'heroic viticulture;' the amount of work involved in establishing and maintaining the terracing alone is hard to imagine, never mind working the vineyards. The soils here are largely morainic, the climate distinctly cooler than the Barolo zone, and red grapes are grown at altitudes up to 500 meters or more, which is unusual in northern Italy.
 
The food:  Eporediesi cookies

  • 100 gr - 2/3 Cup raw hazelnuts
  • 50 gr - 1/3 Cup unpeeled sweet almonds
  • 100 gr - 1 scant Cup cocoa powder
  • 1  pack of vanillin (0.5 gr - 0.16 oz circa)
  • 3-4 gr - 1 1/4 teaspoon of powder cinnamon
  • 50 gr - 1/3 Cup toasted hazelnuts
  • 220gr - 1 Cup + 1.5 tablespoon white sugar
  • 80 gr - 3 egg whites
  • 1 pinch of salt
Finely chop the almonds and the hazelnuts
whip up the egg whites till firm and fold in all the ingredients.
Mix evenly and grease the cookie sheet.
With a pastry bag lay down the cookies: 5 cm - 2 inches long tubes wide about 1.5cm - 0.5 inch. 
With your wet palm gently squeeze them down.
Sprinkle with granulated sugar and let them rest for 2-3 hours.
Bake them at 165C - 329 F for 18-20min.
Be extra careful not to overbake them as they must be crunchy outside and soft inside.

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