Friday, May 31, 2019

Wine and Food of the Giro 2019 Stage 19

Where are we? Treviso is an attractive town in the Veneto region of north-east Italy. The town’s civic heart is Piazza dei Signori, a pleasant square with a street running along one side and cafés with outdoor tables along the other. The dominant building here is the historic town hall, the Palazzo dei Trecento. 

San Martino di Castrozza is a renowned tourist destination located on a large plateau at 1450 meters, immersed in the elegant nature of the Paneveggio – Pale di San Martino Natural Park. The village is at the bottom of the Pale di San Martino, the widest mountain chain of the Dolomites (UNESCO heritage site), and it’s known for a long tradition of tourist hospitality started in the second half of the XIXth century with the first foreign mountaineers who came to these areas with the dream of conquering their unexplored peaks. This territory is a popular destination for all mountain lovers, an open-air gym to have an active holiday in contact with nature, living experiences in the mountains and enjoying the breathtaking scenery of its peaks.
GASTRONOMY: Primiero’s typical dish is based on polenta, luganega, mushrooms and tosèla (a fresh curd cut in slices and cooked in butter over a low heat). Another traditional dish is canederli, which can be eaten either with broth or sprinkled with melted butter. Between meat and cured meat, the carne fumada DOP of Siror is particularly prized. From the great cheese production of the territory, that prides itself on being part of the Strada dei Formaggi delle Dolomiti, stands out the local cheese Primiero fresco and the botiro di malga (butter produced in mountain pastures). Finally, with regard to dessert, the strudel, the smorum and the brazedel of Siror are particularly noteworthy. 

The stage: Nice profile, but will the riders be saving their legs for tomorrow? Time to find out. The breakaway of the day was given some rope. With 100 kilometers to go, they had 7:12. None of the riders in that group are gc threats so the bunch behind seemed content to let them go.


 
The best word for the stage today is quiet.



Boara would get a small gap from his breakmates, but would be caught with under twenty kilometers to go. At that point, the gap to the main bunch behind was almost ten minutes.



 
Time for some attacks from within the breakaway group, with multiple counters.
To the delight of many, it was Chaves who eventually broke away for the stage win.








The wine: Bisson “Bianco delle Venezie” Vino Frizzante Trevigiana
From the importer:  Dynamic and tireless Pierluigi Lugano is not only our source of great Ligurian wine from indigenous varieties—he is responsible for one of the highlights of our sparkling wine portfolio: the ever-popular frizzante known as “Glera” for the past several years, which takes on a new description as “Bianco delle Venezie” with the 2016 vintage. For many years now, Lugano has worked with his good friend Eli Spagnol of Torre Zecchei in the elite Valdobbiadene district of the Veneto, tailoring the production of a racy, vivid, beautifully brisk Prosecco to Rosenthal Wine Merchant’s exacting specifications. In a sea of vapid, overly sweet Prosecco, this frizzante stands out proudly. Spagnol is in charge of a mere 30 hectares—tiny by Prosecco standards—and our wine is hand-harvested from shockingly steep hillside vineyards in the DOCG zone of Valdobiaddene. Made using careful temperature regulation in order to preserve delicacy and freshness, the wine is bottled with just two grams per liter of residual sugar—a refreshingly bone-dry offering that stands in sharp contrast to its many cloying peers. Clean, bright, and refreshing, it presents notes of acacia honey, white flowers, crunchy green apples, and tart nectarines atop a subtly mineral underlay. Glera Explained 

The food: Canederli Trentini Recipe from Eataly  
Canederli are large gnocchi made with stale bread, flour, milk, eggs, cheese, and sometimes herbs and salumi. Typically found in the northern region of Trentino, these bread dumplings can be served in broth or with breadcrumbs and brown butter.
Canederli ai Formaggi Trentini, Porro, e Fondutina di Fontal
(Canederli with Trentino Cheese, Leeks, and Fontal Fondue)
Recipe courtesy of Trentino 
Yield: 4 servings
For the canederli: 
8 1/2 cups of stale bread, diced
1/2 cup, plus 2 tablespoons of whole milk, gently warmed
extra virgin olive oil
1 leek, thinly sliced
1 1/3 cups of mixed cheeses, diced
1/2 cup of grated Trentingrana cheese
2 eggs
salt and pepper, to taste
1 tablespoon of flour
broth (optional)
butter and sage
For the Fontal fondue:
5 tablespoons of butter, softened
4 tablespoons of white flour
3 cups of whole milk
2 teaspoons salt
½ teaspoon freshly grated nutmeg
3 cups of Fontal cheese, cut into cubes 
To make the canederli: Soak the diced bread in warm milk. In a saucepan, heat a glug of olive oil and brown the thinly sliced leek. Remove from pan and let cool. Once the leek is cool, mix it with the soaked bread, mixed cheeses, eggs, flour, salt, and pepper. Let mixture rest for about an hour. With damp hands, roll pieces of dough into balls, 3 to 4 inches in diameter (as you would make meatballs). Bring water or broth to boil and cook the dumplings for a few minutes, until they float to the top. Gently remove with a slotted spoon and serve the dumplings on Fontal fondue sprinkled with Trentingrana cheese and a tablespoon of melted butter and sage. 
To make the Fontal fondue: Prepare a béchamel sauce. At the end of cooking, add the fontal cheese, stirring constantly until smooth and creamy. Keep warm low heat or in a bain-marie, being careful not to burn.
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)