Wednesday, May 22, 2019

Wine and Food of the Giro Stage 11

Where are we?
Carpi: Carpi, a pearl of the Renaissance: that appeared to the German travellers of the late XIX the ancient seigniory of Pio and even today bears witness to the recently restored Pio Palace – home of the most museums of the city. Nowadays Carpi is a lively city, thanks to its industries and handcraft, trade and its commercial and cultural exchange, its artistic and scientific life. It’s a city that never stops and offers a packed calendar of events throughout the year.
Novi Ligure: The city of Novi Ligure lies at the foot of the hills where the renowned Gavi wine was born, in the south-east side of Alto Monferrato, on the left borders of the river Scrivia valley. Visiting Novi Ligure will give you the chance to discover the historic centre and its Genoese-style palazzi with their typical painted facades, and also the Museo dei Campionissimi, a museum built in honor of the great road cyclists, campionissimi Costante Girardengo and Fausto Coppi. In the museum you can discover the history of cyclism through memorabilia, historical bycicles and various objects of the past and present day. Some of its rooms are especially dedicated to temporary exhibitions.

GASTRONOMY: In this part of Piedmont close to the border with Liguria, both food and wine show the influence of both regional traditions. The most remarkable delicacies are farinata, panissa, novese focaccia, agnolotti, corzetti (typical homemade rounded pasta dish with stamps of the historic districts symbols on it), Gavi’s testa in cassetta [Slow Food Presidia], Montebore cheese (Slow Food Praesidia), district of Merella’s chickpeas and Otto File Tortonese corn, baci di dama, amaretti biscuits, canestrelli with Gavi wine and boiled canestrelli.
Stage: Another very flat, likely to be a sprint stage. Our doomed break of the day:



I've said this before, but this is the sort of day when I feel bad for the commentators. Viewers can wander off and check their email and such, but they have to fill hours of time with very little to comment on. 

 At least Frapporti has some excitment:



Well, after all that, no surprises today. But tomorrow, the fun starts.





Wine: NEBBIOLO ROSATO METODO CLASSICO BRUT 'ROSANNA'
Ettore Germano
From the importer: Several years ago Sergio Germano made an experimental batch of 'classic method' sparkling wine from early harvested Nebbiolo, and it was delicious. Red berries, bright acidity, beautiful pink color, I was smitten. Now we have enough to actually sell the wine (once my crew has had a crack at it), and we are very happy. The 'Rosanna' is named after Sergio's mother; it's made of young-vine Nebbiolo from around his winery (all Barolo vineyards), picked in early September as part of the ‘green harvest’ process, pressed carefully for a pale pink color, fermented as white wine (80% in stainless steel, 20% in used barriques for complexity), and bottled for the second fermentation in March following the vintage. After about 16 months of time on the lees the wine is disgorged and topped up only with the same wine, no 'liqueur.' The result is dry, delicious and complex, perfect as an aperitif but I think it would be great with salmon, too. Italy's most interesting sparkling wines are made of indigenous varieties, and this is one of them. The result is dry, delicious and complex (only about 3g/L of residual sweetness, depending on the vintage).

I say: This is gorgeous, pale pink/salmon. Crisp, joyful. Many strong bubbles. Some real fruit and body that doesn;t take away from the freshness.


Food:  Bonet (typical sweet from Piedmont)


Bonet is traditionally served during the colder months of the year. It is a soft, rich dessert, that can be eaten with a spoon.

Piemonte

Ingredients: Per 6 servings


  • 2 cups whole milk
  • 5 oz granulated sugar
  • 4 oz amaretti cookies or macaroons
  • 1 ¼ oz cocoa powder
  • 3 eggs
  • 1 egg yolk
  • 1 teaspoon Rum

  • 3 ½ oz water
  • ⅝ lb granulated sugar

Preparation:


Step 1
Put the sugar into a casserole and add the water, then put it onto the heat and leave to cook.
Step 2
Check the coloring of the caramel, which must end up a deep brown.
Step 3
Pour the caramel into the appropriate moulds for Bônet and leave to cool.
Step 4
Put the whole eggs into a bowl and beat them together with the caster sugar.
Step 5
Blend in the cocoa powder and mix thoroughly, and then add the crushed Amaretti biscuits and the rum. Heat the milk separately and then add it to the mixture, mixing continuously with a whisk.
Step 6
Pour the mixture into the caramel-coated moulds.
Step 7
Put the moulds into a baking tray containing hot water and cook bain-marie style in the oven at 300°F for 40’-50’, until the dessert has completely coagulated.
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