Cassino: The Giro site says: Cassino is a town in the province of Frosinone, central Italy, at the southern end of the region of Lazio, the last City of the Latin Valley. Cassino is located at the foot of Monte Cairo near the confluence of the Gari and Liri rivers. The city is best known as the site of the Abbey of Montecassino and the Battle of Monte Cassino during World War II, which resulted in huge Allied and German casualties as well as the near total destruction of the town itself. It is also home to the University of Cassino.
San Giovanni Rotondo: is located on the slopes of Calvo Mountain, the highest summit in the promontory, in a valley in the centre of Gargano, at an altitude of 600 metres, 20 km away from Monte Sant’Angelo and 30 km away from Foggia. The small village, in the heart of Gargano National Park, is an important destination for international religious tourism, thanks to the priest Padre Pio from Pietrelcina, who lived and worked here. The most important place of devotion is the crypt of the Convent Santa Maria delle Grazie, which contains his relics and it is a pilgrims’ destination, nowadays kept inside the new complex planned by Renzo Piano.
The stage: This may be our first day for the break. Time will tell. But first, ouch.
Crash in the peloton at km 34, Maglia Rosa @rogla involved | Caduta in gruppo al km 34, coinvolta la Maglia Rosa @rogla #Giro— Giro d'Italia (@giroditalia) May 16, 2019
🇬🇧 Follow live: https://t.co/NOOgQeiU4c
🇮🇹 Segui il live: https://t.co/Skv1fyhJil
🇪🇸 Sigue en vivo: https://t.co/i1wuX44gwH pic.twitter.com/sVvwMISbhs
📌 Stage 6— Giro d'Italia (@giroditalia) May 16, 2019
🚩 Km 78
⚡️🚴♂️ @valerioconti93 @giovicarboni, @NansPeters, @MadouasValentin, @jjrojillas, Antunes, @Andrey_Amador, @Pieter_Serry, @MasnadaFausto, @nikconci, Oomen, @NicolaBagioli, Plaza
⏱️ 3'46" > Peloton | Gruppo
🏁 160 km
📣 Live: https://t.co/YwNaoGwI5O …#Giro
35 kilometers to go and the 13 breakaway riders had about 5 minutes with a hill ahead.
With 30 km to go, the breakaway still has a lead of 5 minutes. Coppa Casarinelle now. | 30 km al termine e i fuggitivi conservano un vantaggio di 5'. Cominciata la salita verso Coppa Casarinelle #Giro pic.twitter.com/GVz3nAuaVF— Giro d'Italia (@giroditalia) May 16, 2019
As they climbed, Masnada and Conti gained separation. 25 kilometers to go and they had about 30 seconds. If things stay as they are, Roglic will not be in pink tomorrow. Dog on the road! Luckily an accident was avoided, but it was close.
Masnada and Conti lead by 28s. Plaza, Amador and Carboni have formed a chasing group | Guidano la corsa Masnada e Conti con un vantaggio di 28s. Amador, Carboni e Plaza inseguono #Giro— Giro d'Italia (@giroditalia) May 16, 2019
And hold on they would, taking two big prizes at the end of the day.
Stage to Masnada and Maglia Rosa to Conti. The two Italians rejoice on finishing line in San Giovanni Rotondo! | Tappa a Masnada e Maglia Rosa a Conti. I due corridori italiani esultano sul traguardo di San Giovanni Rotondo! #Giro pic.twitter.com/CCd6gbNiIb— Giro d'Italia (@giroditalia) May 16, 2019
Stage:
GC:
#Giro - Top 10 GC after Stage 6. Conti new Maglia Rosa. pic.twitter.com/grsCATMBjQ— La Flamme Rouge (@laflammerouge16) May 16, 2019
The wine: Cosimo Taurino 2010 Notarpanaro Negroamaro
The Wine Enthusiast says: This well-priced, aged wine offers aromas of brandied cherries, spiced game and herbs on the nose. Its round feel and soft tannins make it entirely approachable to drink on its own, while its savory palate and graphite finish make it a perfect accompaniment to braised lamb or duck.
A confession, I had this with pizza and other items at Fiorella in San Francisco.
The food: Pigna, from Delicious Italy:
Pigna is an oven baked Easter cake or traditional panettone containing dried fruits and is typical of the town of Arpino in the province of Frosinone, south Lazio.
It is a very rich cake made from 12 eggs for every kilo of flour, potatoes, lemon rind gratings, sugar and aniseed liqueur or 'anice', among other things.
It requires two processes to allow the cake to rise correctly. One is to cut a cross into the mixture. This also acts as an appropriate symbol.
The cooked cake is covered in colored confetti.
Be warned a true pigna can take up to 4 days to make as the secret is in the kneading of the dough.
ingredients
Phase One: 70gr flour, 50ml water, 1 egg, 1 spoon sugar, 1/2 cube of beer yeast.Phase Two: 100ml milk, 100ml olive oil, 70ml vermouth or sweet white wine, 2 eggs, 150gr sugar, 1 small glass of sweet liqueur such as sambuca, 1 grated lemon rind, aniseeds, candied fruit, 700gr flour (50% type '00')
making it
Prepare the first phase of the cake mixture by combining the flour, water, egg, sugar and yeast.Leave to rise overnight in a large container or bowl.
The following morning add the ingredients of the second phase: milk, olive oil, vermouth, sugar, liqueur, lemon rind, aniseed, candied fruits and flour.
Knead well with a wooden spoon inside the container.
The mixture is very sticky, so don't try to do this on a flat surface as with traditional bread.
Cover with a tea towel and place in an oven heated to 30° for a few minutes.
Ensure the oven is always at this temperature and leave the mixture to rise for another four hours.
Reheat the oven and cook traditionally for around 40 minutes. Once cooked, remove from oven.
While still warm, decorate the top of the Pigna with a classic mixture of egg yolk, caster sugar and coloured confetti
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