Thursday, October 15, 2020

Wine and Food of the Giro 2020 Stage 12: Cesenatico

Where are we? Spending more time in Emilia Romagna.

Cesenatico from the Giro: The renowned seaside resort of Cesenatico lies on the Adriatic Riviera, between Ravenna and Rimini.
Cesenatico welcomes tourists along a marvellous 7-km strip of sandy beach that starts under the cool shade of the pine trees in Zadina. Here, a thick forest skirts the seafront, before reaching the picturesque old town, crossed by the Harbour designed by Leonardo, the real hub of the town life. And then, the journey carries on southwards to the residential areas of Valverde and Villamarina with their modern hotel facilities, which come alive especially during summer.
Cosy, quiet and safe beaches, wide avenues and extensive green areas where to enjoy your holidays in a relaxing atmosphere. And then the old town, with its picturesque squares, the coloured sails of the old boats harboured at the Maritime Museum and the typical restaurants that keep alive the tradition of the old fishing village.


Specialties: Local cuisine has its roots in ancient seafaring tradition. Along the quays in the old fishing village of Cesenatico, excellent restaurants supplied daily with fresh fish prepare delicious dishes according to the best traditional recipes, often meeting with a touch of innovation.
Cesenatico has been included in a triad of towns at the top of Italian food tradition, thus becoming an ideal destination for food & wine lovers. In addition to fine restaurants, numerous trattorias, bars and pizzerias provide a varied culinary offer, always marked by genuine food. When staying in Cesenatico do not forget to taste the delicious piadina, a typical flatbread on the tables of the Romagna people, skilfully prepared at the typical kiosks found at every street corner.



The stage: Kind of a fun stage profile, but I continue to wonder if they will make it through the entire race. I'm not the only one.
Our break of the day is large:
Eventually, that group would split up. Plus, it was raining.

Breaking away from that bunch Narváez and Padun. With 25 kilometers to go, Padun had a puncture and needed a wheel change, leaving him to chase. Twenty kilometers to go and he was 30 seconds back. Next on the road, Simon Clarke who was three minutes back. The gc group was at 6:35.
Ten kilometers to go and Padun was only ten seconds back. Eight kilometers and it had gone out to fifteen seconds. It would continue to go up. Narváez would hold on. In second, Padun.
Personally, I continued to be amused by these:
The rest of the top 10:

The wine: Orsi San Vito Posca Bianca NV from Biondivino
In 2005, Federico Orsi and Carola Orsi Pallavicino took over San Vito estate, which had been making quality wines for the previous 50 years.  Their vision included a fidelity to the principals of biodynamic agriculture.  They grow the fruit and create the wine all without the use of pesticides, chemical fertilizers, or cultivated yeasts.  Federico also employs a technique more common to Sherry or Champagne: blending multiple vintages in a single bottling. 
Pignoletto is an indigenous grape to the Emilia-Romagna region with an unusually high tannin level for a white wine.  This tannin becomes a lovely, fleshy texture in the finished wine.  The winemaking avoids the practices of fining and filtration.  Therefore, a slight haze remains.  But, there is nothing inaccessible about this ‘natural wine’.  It is immediately appealing and reveals layers of aroma and flavor.  Using the sur lie practice (common in Champagne and muscadet) strengthens the structure.   It is also one factor that gives the wine an energetic quality on the palate.

The food: Piadina from Italy Magazine
flour 500 gr
lard (if you really do not want to use lard try with olive oil) 100 gr

 
Place flour and salt on your working surface and make a fountain, mix in the lard and baking soda using as much lukewarm water as you need to get a compact dough. Cut into balls and flatten them out with a rolling pin into 0.5cm thick circles with roughly a 15cm diametre. 
Cooking method: Piadine are usually cooked on very hot metal surfaces or on terracotta. Try using a nonstick pan, warm it up and cook it on each side, pricking the surface with a fork to avoid air-bubbles. Nowadays piadine can be served as bread substitute, snacks, or as a full meal depending on how you serve them. The best options for the filling are the many typical specialties of Emilia-Romagna; try it with Parma ham, with salame felino, coppa, culatello and other cured cuts or the typical spreadable cheese called "Squaqquerone". Anyway, remember that piadine need to be eaten on the spot, when they are still warm. Piadine make for perfect street food as you can eat them with your hands and the landscape of Romagna is dotted with Piadinerie (street kiosks) where you can choose the filling you prefer and they will cook them on the spot for you. So, if you have the chance to visit the area, do not miss to try this fantastic specialty.
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