Tuesday, October 20, 2020

Wine and Food of the Giro 2020 Stage 16: Udine to San Daniele Del Friuli

Where are we? Spending the day after the rest day in Friuli. 
Udine is a town in the center of Friuli Venezia Giulia, a privileged geographical position, surrounded by hills, close to the sea and the mountains, not far from Austria and Slovenia, in the center of Europe. Its origin is ancient but its looks were shaped under the rule of the Republic of Venice, which began in 1420 and lasted for more than three centuries.
In the eighteenth century the painter Giambattista Tiepolo (1696-1770) lived and reached his artistic maturity here: his masterpieces can now be admired in the Gallerie del Tiepolo of the Palazzo dei Patriarchi, in the Duomo and in the Oratorio della Purità.Udine is a city-lounge, where the finest palates can enjoy its ancient taverns and its wine bars where they can have a tajut (glass of wine) and local specialties.  
Specialties: The Friulian cuisine is characterized by hearty dishes such as polenta, frico, soups and minestrone, cured meat products, sausages (like musetto), brovada (turnips preserved in marc) and game, usually served with white wine (taj di blanc) or red ( taj di neri). The region is also famous for his cheese and for the prosciutto of San Daniele.
An assortment of local dishes, can be enjoyed in the seasonal festivals organized in the various villages, as well as in the traditional taverns and trattorias of Udine.

San Daniele Del Friuli: For the first time in history, the Giro d’Italia will arrive in San Daniele del Friuli, a town located in the heart of Friuli-Venezia Giulia and which, despite its small size, is one of the most important villages in the region. Here, in fact, the homonymous prosciutto famous in Italy and in the world is produced. The history that characterizes the town is also rich: since the Roman times it was a commercial crossroads with Central and Eastern Europe and in the following ages it consolidated its attitude.
Specialities: The city of San Daniele del Friuli is famous and known all over the world for the main product of Friuli-Venezia Giulia: the San Daniele DOP. An Italian product that originates from Italian pork legs worked and seasoned only and exclusively in this municipality. The perfect microclimatic conditions allow the pig legs to mature to perfection to obtain San Daniele, a Protected Designation of Origin product since 1996. In the municipal area there are only thirty-one producers of the over 2 million and 600 thousand hams, which follow the strict production disciplinary. Prosciutto di San Daniele is made with only three ingredients: pork legs, sea salt and the particular microclimate of this city. It is a totally natural product, free of preservatives, nitrites and nitrates. For its high nutritional value and easy digestibility, guaranteed by a maturation of not less than 13 months, Prosciutto di San Daniele DOP is indicated in any diet, and is an excellent source of noble and high quality proteins, vitamins and minerals. Prosciutto di San Daniele is eaten sliced ​​thin at the moment, or used in numerous preparations such as “Tagliolini alla San Daniele”, a typical and characteristic dish of the town. In the numerous prosciutterie there is San Daniele sliced ​​with a knife but skilled cutters who present tastings of prosciutto of various ages.

The city of ham, however, is also known for other typical products of the area such as smoked trout. Along the banks of the Tagliamento river there is a small river trout farm, it is a family-run niche company that produces the “Queen of San Daniele”. In the numerous taverns and restaurants of the town you can find tasty dishes based on ham and smoked trout accompanied by excellent Friulian wines from the area and other important dishes of local culture such as frico, a potato pie and melted cheese. In San Daniele del Friuli the King (ham) and the Queen (trout) are masters in the gastronomic panorama.


The stage: Here's a shocker. The Vuelta starts today. Who would have thought we would get three grand tours this year? Speaking of, testing positive and out of the Giro: Gaviria.
Our break of the day was huge: Ruben Guerreiro, James Whelan (EF Pro Cycling), Giovanni Visconti, Lorenzo Rota (Vini Zabu-Brado-KTM), Einer Rubio, Sergio Samitier (Movistar), Matteo Fabbro, Pawel Poljanski (Bora-Hansgrohe), Larry Warbasse, Francois Bidard, Geoffrey Bouchard, Andrea Vendrame (AG2R La Mondiale), Salvatore Puccio, Ben Swift (Ineos Grenadiers), Manuele Boaro, Fabio Felline (Astana), Ben O'Connor (NTT Pro Cycling), Enrico Battaglin, Jan Tratnik (Bahrain McLaren), Julien Bernard (Trek-Segafredo), Joey Rosskopf, Kamil Malecki (CCC Team), Filippo Zana, Alessandro Tonelli (Bardiani-CSF-Faizane), Alessandro Bisolti, Jefferson Cepeda (Androni Giocattoli-Sidermec), Stefano Oldani (Lotto Soudal), Valerio Conti (UAE Team Emirates),
On they went:
Coming toward the end, it was O'Connor and Tratnik in the lead. With about ten kilometers to go, they had 42 seconds over the chasers behind. The main peloton was more than fourteen minutes back. Six kilometers to go and it was 55 seconds.
Two kilometers and the cat and mousing began.
Tratnik! His first grand tour stage win.

The stage:
1Jan Tratnik (Slo) Bahrain McLaren6:04:36
2Ben O'Connor (Aus) NTT Pro Cycling0:00:07
3Enrico Battaglin (Ita) Bahrain McLaren0:01:14
4Kamil Malecki (Pol) CCC Team
5Ben Swift (GBr) Ineos Grenadiers
6Andrea Vendrame (Ita) AG2R la Mondiale0:01:21
7Geoffrey Bouchard (Fra) AG2R la Mondiale
8Matteo Fabbro (Ita) Bora-Hansgrohe0:01:25
9Manuele Boaro (Ita) Astana Pro Team0:01:33
10Alessandro Tonelli (Ita) Bardiani CSF Faizane'0:01:37

An attack at the end by Almeida and he would gain a few seconds.
The wine:  Villa Job Rosso 2018
From the producer: Villa Job vineyard is located on the Friuli Pozzuolo plateau, 90 meters above sea level (known to geologists as “the Hills or the Terraces” )and surrounded by a wood and the Cormor river .The morphology of the land states the peculiarities of this area (only 2 squared kilometers). The oldest rocks of the substrate tend to rise in this very area generating highly complex terrain ranges: sand, sandy silt, clay, sandstone and marl.
The vine varieties that I have inherited are the classic Friuli grapes (Pinot Grigio, Sauvignon, Ribolla, Tocai, Refosco, Schioppettino).I have always had the goal of enhancing this micro-zone of Friuli Grave, all too often underestimated because not known or appreciated.

The food: See above: Prosciutto di San Daniele
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