Saturday, May 18, 2019

Wine and Food of the Giro 2019: Stage 8

Where are we?
Tortoreto is a lovely and attractive seaside town on the coast of the Adriatic Sea in the province of Teramo in the Abruzzo region. Its population is 11 783. Tortoreto is divided into three parts: the medieval town in the hills, the seafront resort, usually referred to as Tortoreto Lido and  three hamlets (Salino, Cavatassi, Terrabianca). Its origins are very old: in its territory there is also a Roman “Villa” that dates back to the 2nd century  B.C.

 GASTRONOMY: Tortoreto ia also famous for its well-cultivated hills where excellent wine and oil are produced. These products, together with clams that are collected by the fishrmen from Tortoreto, represent the typical products of this territory.
Pesaro, lies a long the the Adriatic Sea, with its culture and accessibility, has chosen hospitality as a way of life. There are seven kilometres of beaches, equipped and free, surrounded by a unique environment such as San Bartolo Park. During the summer the holiday is very lively with a calendar full of events including la Mostra internazionale del Cinema and il Rossini Opera Festival. In 2017 il  received the recognition of European sports City. With more than 180 sport facilities every year hosts hundreds of national and international sporting events, there are 10 world champions and an increasing number of athletes. Since 2017, it has also been designated as a Unesco creative city. As a homage to Rossini, the composer and musician from Pesaro, in 2016 the Rossinian celebrations were launched, as part of the 150 ° anniversary of his death.

 GASTRONOMY The gastronomic culture of Pesaro has an affinity with Romagna pesaro is on the  coast and the fish is privileged ingredient that you can taste in most restaurants. Among the proposed recipes, roasted and brodetto.
Rossini was a chef and he knew how to compose also in the kitchen, combining fine wines with different dishes, in fact there are menus and dishes from Rossini as the famous “Tournedos” (Medallions of meat) also do not miss the recipes dedicated to him. Even the pizzerias have a reddish dish, the pizza Rossini, with boiled egg and very tasty mayonnaise, which we think the famous composer would have appreciated. In the territory of Pesaro and Urbino, the best wine is the Bianchello del Metauro DOC. It is the wine of the taverns, presented without pretensions and instead represents very well our tradition and Colli Pesaresi Doc, in the vineyards located in a wide area of territory of the province of Pesaro and Urbino.

The stage:The longest stay of this year's Giro is expected to be a fight between the break and the sprint teams. The gray, wet weather many make it feel even longer. The time trial on tap for tomorrow, may keep the gc riders very under control today, saving as much energy as possible.


On Eurosport, talk, but not confirmation of a neutralization ahead. 60 kilometers and still two minutes for the break. 


The most entertaining moment of the stage too far: Ciccone challenging Frapporti for the king of the mountain points. 
Twenty kilometers to go and there was a trio with about 35 seconds over the main group: Ciccone, Vervaeke, and Bidard.


Eight kilometers and 12 seconds. Just under 7 kilometers and they would be caught by a reduced peloton. So many hairpins on the descent.
Caleb Ewan! Nice sprint there with an explosion of power.
 

 










The wine: La Staffa Verdicchio di Castelli di Jesi
From the importer:
La Staffa's Verdicchio di Castelli di Jesi is grown organically (moving towards certification) in limestone-rich clay soil at about 400 meters (1,300 feet) above sea level, close to the altitude at Colle Stefano, which is about an hour away (and much closer as the crow flies); high altitude vineyards preserve acidity during the growing season, and La Staffa has almost the same lip-smacking fresh green-apple zing as Colle Stefano. The grapes are picked into small boxes, pressed immediately, and fermented (using both indigenous yeasts and cultured yeasts) at cool temperature in a mixture of stainless steel and cement tanks with temperature control for about 15 days; the wine is bottled in the spring following the vintage after aging on the fine lees for about six months. The wine in tank is left outside during the winter for a mild natural cold stabilization, and is roughly filtered (not sterile filtered).


The food: Tournedos Rossini  From the New York Times

Ingredients

  • 2 filets mignons, about 5 ounces each
  • Salt and black pepper
  • ¼ cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
  • 1 tablespoon truffle juice
  • 1 teaspoon chopped black truffles
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 slices French bread, trimmed to the shape of the filets mignons
  • 2 slices fresh foie gras, about 2 ounces each
  • 2 tablespoons Madeira
  • 2 thin slices black truffle

Preparation

  1. Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
  2. In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
  3. Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
  4. Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
  5. On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
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