Wednesday, May 15, 2019

Wine and Food of the Giro 2019 Stage 5 Frascati to Terracina

Where are we? Terracina: Michelin tells me that: This pleasant seaside resort, at the foot of a limestone cliff on an attractive bay, was a popular coastal retreat during Roman times, when it was known as Anxur. This tradition is still perpetuated in the town today. 
If you need more reasons to go, Fodors has five (including the food!).


The stage:  Well, Dumoulin did start. He also DNFed (did not finish) very quickly. Which was probably very much the right call.
It is not a beautiful day in Italy.



The theme of the day: rain gear, from the perennial why no numbers on rain coats to the many shots of riders changing jackets throughout the day.
As they continue on, Eurosport suggests that Nibali and others may be in conversation with the officials about altering the end of the stage for rider safety. Indeed, it was announced that for the gc riders, the time and gaps would be taken at the first crossing of the finish line. The sprinters however, would still be able to contest the sprint.



Meanwhile, on the road, a solo rider ahead:




 Just over thirty kilometers to go and a puncture for Ewan. He should make it back in, but may use some energy better spent during the sprint. 
After yesterday's drama, today was much more as expected with the gc riders in safe, followed by the reduced field sprint. 

The wine: Monastero Suore Cistercensi The Coenobium
Time for a revisit.  From the importer:  Fate can have lovely consequences. Our fortuitous encounter with the Bea family of Umbria of course led to the unearthing of one of the great domaines of Italy. But, we have been additionally blessed as we marched together with Giampiero Bea as he made the acquaintance of the Sisters of the Cistercian order living and working at their monastery in Vitorchiano, ninety minutes or so north of Rome in the Lazio district. Here at this quiet religious outpost eighty women of this religious order work vineyards and orchards and gardens organically. Under the guidance of Bea, they produce two wines as honest and sympathetic and gracious as they are.
The vineyards are planted to a series of four essentially local white grape varieties: Malvasia, Verdicchio, Grechetto and Trebbiano.


The Food: Sweet Ravioli with Ricotta from Academia Barilla.

A tempting dessert with ricotta and a pinch of cinnamon.


Ingredients: Per 4 servings



  • ¾ lb ricotta cheese
  • 6 oz sugar
  • ⅛ oz cinnamon
  • 1 lemon
  • 2 ½ tablespoons Rum

  • ¾ lb all-purpose flour
  • 2 eggs
  • 1 ¾ oz butter
  • 3 oz milk
  • 1 ½ oz sugar
  • 1 pinch salt

Preparation:


Prepare the dough with the flour, a whole egg plus a yolk, a knob of butter, one or two teaspoons of sugar, a pinch of salt and as much milk as the flour will absorb. Roll the dough out into sheets and cut some 6 inches wide strips from it. Meanwhile, prepare a filling with the Ricotta, the sugar, half a packet of cinnamon, the grated rind of a lemon and 1 or 2 small glasses of rum.
Mix everything well and then with a tablespoon, deposit some dollops 4.8 inches apart along the strips of dough which are then folded in on themselves edge to edge.
Cut the Ravioli in the shape of a half-moon with a suitable circular pastry cutter, pressing the edges together well and pricking them with the prongs of a fork.
Put them to fry in a large pan containing boiling oil.
When they are cooked leave them to drain on straw or absorbent paper and dust with a generous helping of powdered sugar.
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