Tuesday, October 13, 2020

Wine and Food of the Giro 2020 Stage 10 Lanciano to Tortoreto

Where are we? Heading north after the first rest day of the race. 

Lanciano: The Giro tells me that Lanciano, the ancient capital of the Frentani, is a destination for pilgrimages from all over the world for the Eucharistic Miracle. A monk in the eighth century had a doubt during the celebration of the mass, the host and the wine turned into flesh and blood that are still visible today in the Church of San Francesco. 

Specialities: 
PALLOTTE CAC E OV (CHEESE AND EGG PALLOTTE),  RINTROCILO (FRESH PASTA)
CIF AND CIAF LAMB,  PIZZ AND FOJE,
BOCCONOTTO (TYPICAL DESSERT)

Tortoreto:Thanks to its more than 600.000 overnight stays a year, Tortoreto can be considered the main seaside tourist destination in Abruzzo. Overlooking the Adriatic Sea, Tortoreto can be divided into 5 zones: the historical centre, the Old Town, on a hill; the seaside or Lido and three hamlets: Salino, Cavatassi and Terrabianca. The historical centre, of medieval origin, houses churches with remarkable works of art and monuments of absolute value. From the Old Town, people can enjoy a wonderful view that goes from the coast to the Gran Sasso, the highest mountain of the Appenines. The “Lido” has much to offer for an unforgettable seaside holiday. Surrounded in the greenery, it can boast an amazing cycle path, beautiful bathing structures, well equipped areas, outdoor activities restaurants and hotels ready to welcome thousands of tourists every summer. Its thriving tourist vocation is certified by a great number of “flags” every year”: the EUROPEAN BLUE FLAG awarded 24 times, 23 times consecutively. The GREEN FLAG awarded by the Italian pediatricians to the beaches which are perfectly suitable for children. The YELLOW FLAG which places Tortoreto among cycling towns FIAB. The SPIGA VERDE for its sustainable agricultural development.

Specialties:The hills of Abruzzo are famous for the quality of their wine and Tortoreto can be proud to have excellent wineries in its territory that produce Montepulciano d’Abruzzo D.O.C., Montepulciano dAbruzzo Colline Teramane D.O.C.G., Trebbiano and Cerasuolo d’Abruzzo D.O.C., as well Abruzzo Passerina D.O.C. and Abruzzo Pecorino D.O.C. Moreover, we can’t forget to mention olive groves that cover our hills and produce the famous oil “Petruziano of the Teramane Hills”.


The stage: Pre-stage news: The Dutch Jumbo-Visma team have taken the decision to leave the Giro d'Italia ahead of stage 10. The news comes after it was confirmed that their team leader Steven Kruijswijk had tested positive for COVID-19 after a routine rest day test. Also pulling out, the entire Mitchelton-Scott team.
One wonders again how long this race will continue?
On the road:  Clarke would drop from the group as the rain fell. 
That group would be much happier if Sagan was not there. Behind, Clarke was picked up by the peloton.
Mechanical for Pozzovivo. Horrible timing there as Bilbao jumped from the bunch.
Twenty kilometers to go and the gap was down to 25 seconds.
Getting a gap at the front Sagan and Swift, as Bilbao reached the other remaining break members. More attacks were occurring behind. 
Wow! On a spare bike, Pozzovivo made it back the the peloton.
Twelve kilometers to go and Sagan and solo in the lead with Swift and Bilbao chasing.
Behind, an attack by the race leader! Next to go Pozzovivo. That bigs group was strung out and a flat for Fuglsang. He was given a bike by his teammate Felline. 
Six kilometers to go and Sagan had 21 over Bilbao and 31 over the gc group. That group would catch Bilbao.
3.5 kilometers and twenty seconds for Sagan.
Holding on for his first Giro win and his first win of 2020: Peter Sagan.


The GC:

The wine:  Cirelli Montepulciano d'Abruzzo 2019 from Biondivino
From the importer: Agricola Cirelli is an organic farm certified by IMC (doc. n.3194 RV.01), surrounded by 23 hectares of land. All of its production is designed to respect the natural cycles of the olive trees, vineyards, horticultural crops and the animal breeding. Crop rotation, natural fertilization, and free range animal grazing are Agricola Cirelli’s “techniques” of production. This harmonious environment creates olive oil, wine, vegetables, fruit and meats of supreme quality.

The farm grows its food and wine in total respect of organic agriculture. Nature sets the rules and it dictates the rhythm of every activity. The animals’ interaction with the land offer natural grazing and fertilization of the vines, which means there is no need to use harmful chemical substances.

Francesco purchased the land in 2003 right after his graduation in Economics at a prestigious European university. Before this, he was a student at the Italian Navy College. He decided to dedicate himself to organic agriculture because of the profound values of working the land (“Right after God the farmer comes next” he was told once). He is now helped out by his fiancée, Michela.


The food: PALLOTTE CAC E OV 
Ingredients
14 oz stale breadcrumbs, 7 oz pecorino cheese, 7 oz Parmigiano cheese, 2 cloves of garlic, 1 sprig of parsley, 6 eggs; to taste: salt, pepper, nutmeg, milk, frying oil, breadcrumbs, flour, fresh tomatoes, celery, carrot, onion, basil
Instructions
Prepare a sauce with extra virgin olive oil, tomato, celery, carrot, onion, salt and basil. Wet the breadcrumbs with a little milk until they soften. Add the Parmigiano cheese, pecorino cheese and eggs, the finely chopped parsley and garlic, a pinch of pepper and a pinch of nutmeg. Do not add salt because the pecorino is already quite salty. Mix the dough well and let it rest in the fridge overnight. Form balls of about 1 1/2 ounces each, squishing them slightly. Coat them in flour, then in beaten eggs and breadcrumbs, then fry. Place on a serving dish and cover with the heated sauce.
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