Where are we?
At the bonus sprint point, Almeida took a few bonification seconds, extending his very small lead over Caceido.
Twenty kilometers to go and the sprint trains were already driving at the front, as the Bora team of Sagan was determined to drop some of the sprinters ahead of the finish. And by determined, they were going fast enough to be causing splits in the peloton. Among those behind, one of the stage favorites, Gaviria. Ten kilometers to go and he was over thirty seconds behind.
Catania: The Giro tells me: Catania is located on the east coast of the main Italian island, Sicily. The city is located on a plain, located between the Ionian Sea and the slopes of majestic Etna, the largest active volcano in Europe, a Unesco World Heritage Site. Catania’s old town, where you’ll find the main tourist attractions, is easy to explore on foot.
According to Tucidides, Catania was founded in 729 BC by Greek settlers from Calcide in Eubea.
The Romans arrived and conquered Catania in 263 BC. With Augustus Catania it was raised to the rank of Roman colony; The first major architectural feats date back to this perio
According to Tucidides, Catania was founded in 729 BC by Greek settlers from Calcide in Eubea.
The Romans arrived and conquered Catania in 263 BC. With Augustus Catania it was raised to the rank of Roman colony; The first major architectural feats date back to this perio
According to Tucidides, Catania was founded in 729 BC by Greek settlers from Calcide in Eubea.
The Romans arrived and conquered Catania in 263 BC. With Augustus Catania it was raised to the rank of Roman colony; The first major architectural feats date back to this period.
Specialties: Note: given the enthusiasm. I suspect one of the Giro content writers may be from Catania.
Catania cuisine is one of the richest and tastiest in Sicily. The great richness and ease in the redevelopment of raw materials and the love for “flavorful” cuisine, combined with the culinary contaminations fruit of the numerous foreign dominations over the centuries, make Catania a gastronomic reference point of the island.
Famous is the sea salad with octopus, shrimp and ox eyes (molluscs typical of this sea) boiled; equally popular are marinated masculins (Ionian sea anchovies marinated in oil and lemon), salted anchovies, raw ox eyes seasoned with lemon or roasted on charcoal, peppered with mussels (suffering, with abundant pepper, lemon and chopped parsley) “u mauru” ( raw seaweed topped with lemon), “u zuzzu” (pork jelly), “u sangeli” (bloody).
Among the first dishes deserves the place of honor pasta alla Norma, which takes its name from a Celtic masterpiece by Vincenzo Bellini: tomato sauce, fried egg, basil and abundant grated salted ricotta.
Other notable dishes are pasta with cuttlefish black, topped with a sauce prepared with tomato extract, cuttlefish and black of these tasty shellfish; pasta with masculini (fresh anicies in a sautéed onion, peas and fennel rizzu); pasta’ ncaciata, seasoned with cauliflower cooked in an onion pan and seasoned with salted anchovies, olives and caciocavallo.
Meat and fish are served everywhere, with a fondness in the capital for horse-meat, often accompanied by side dishes that, in reality, are real unique dishes: Parmigiana (fried eggplant casserole), Caponata with eggplant and tomatoes, fennel salad, orange salad (sliced and seasoned with oil, salt and pepper), vegetable dishes and other typical vegetables.
The rotisserie is one of the most renowned in Italy. The main pieces are the Arancini, crispy squabpy rice-filled, Siciliana (thin puff pastry filled with tuma and anchovies), salted crispelles (sweet dough pancakes, stuffed with fresh ricotta or anchovies), the shaded ones ( made with bread dough stuffed with plenty of tuma and anchovies, or vegetables, or cauliflower, baked).
Typical desserts are ricotta Cannoli, Sicilian Cassata, but above all marten fruit or real pasta (soft almond-based pasta with multiple forms of colored fruit); rice-crystals or traditional “olivette di Sant’Agata”. The famous ice creams and Granita (tossed on demand with hand-crafted cream). Among the latter the most popular flavors are almond, lemon, coffee, chocolate, mulberry, peach.
Villafranca Tirrena: From the Giro: Story fictionalized by A. Dumas father, published in Paris in 1868, by the local bandit Pasquale Bruno. The “Bamparizzu” (bonfire) interesting ceremony that takes place on the evening of December 5 in Piazza Castello; on this occasion, bundles of wood and symbolically a boat in honor of the patron saint are burned. A curious legend is linked to the wooden cross preserved in the Church of S. Nicola: it is said that to ingratiate itself with the favors of the saint, the cross was carried in procession to the beach and bathed here with sea water. But for some consecutive years it happened that the one who carried the cross materially, within the year died. As can be understood, the tradition was lost because there was no longer anyone willing to carry the cross.
Specialties: Numerous typical dishes of the classic Sicilian tradition can be enjoyed in Villafranca: pasta with sardines, stuffed squid, pasta with toasted breadcrumbs and anchovies, pasta with garlic, oil and chili pepper; dishes expertly integrated with other aromas which, inserted by local chefs, give each dish a unique flavor
The stage: First the news of yesterday: it turns out Geraint Thomas rode 150 kilometers yesterday with a broken pelvis. Needless to say, he is a dns (did not start) today.
Today we have what may be a sprint stage, though the hill in the middle makes that a bit less certain. A little more than midway through and this was the status:
🚴♂️ Catania > Villafranca Tirrena | Stage 4
📌 Navarra di Sicilia (km 85)
🚴♂️@PellaudSimon 🇨🇭
⏱️ 30" > @MFrapporti 🇮🇹 @kamilgradek 🇵🇱
⏱️ 1'30" > Gruppo
🏁 55 km
✒️ Live: https://t.co/3RV3dXR0s3
#⃣ #Giro pic.twitter.com/H3wEOoc1bz
— Giro d'Italia (@giroditalia) October 6, 2020
According to Tucidides, Catania was founded in 729 BC by Greek settlers from Calcide in Eubea.
The Romans arrived and conquered Catania in 263 BC. With Augustus Catania it was raised to the rank of Roman colony; The first major architectural feats date back to this perio
According to Tucidides, Catania was founded in 729 BC by Greek settlers from Calcide in Eubea.
The Romans arrived and conquered Catania in 263 BC. With Augustus Catania it was raised to the rank of Roman colony; The first major architectural feats date back to this perio
According to Tucidides, Catania was founded in 729 BC by Greek settlers from Calcide in Eubea.
The Romans arrived and conquered Catania in 263 BC. With Augustus Catania it was raised to the rank of Roman colony; The first major architectural feats date back to this period.
Specialties: Note: given the enthusiasm. I suspect one of the Giro content writers may be from Catania.
Catania cuisine is one of the richest and tastiest in Sicily. The great richness and ease in the redevelopment of raw materials and the love for “flavorful” cuisine, combined with the culinary contaminations fruit of the numerous foreign dominations over the centuries, make Catania a gastronomic reference point of the island.
Famous is the sea salad with octopus, shrimp and ox eyes (molluscs typical of this sea) boiled; equally popular are marinated masculins (Ionian sea anchovies marinated in oil and lemon), salted anchovies, raw ox eyes seasoned with lemon or roasted on charcoal, peppered with mussels (suffering, with abundant pepper, lemon and chopped parsley) “u mauru” ( raw seaweed topped with lemon), “u zuzzu” (pork jelly), “u sangeli” (bloody).
Among the first dishes deserves the place of honor pasta alla Norma, which takes its name from a Celtic masterpiece by Vincenzo Bellini: tomato sauce, fried egg, basil and abundant grated salted ricotta.
Other notable dishes are pasta with cuttlefish black, topped with a sauce prepared with tomato extract, cuttlefish and black of these tasty shellfish; pasta with masculini (fresh anicies in a sautéed onion, peas and fennel rizzu); pasta’ ncaciata, seasoned with cauliflower cooked in an onion pan and seasoned with salted anchovies, olives and caciocavallo.
Meat and fish are served everywhere, with a fondness in the capital for horse-meat, often accompanied by side dishes that, in reality, are real unique dishes: Parmigiana (fried eggplant casserole), Caponata with eggplant and tomatoes, fennel salad, orange salad (sliced and seasoned with oil, salt and pepper), vegetable dishes and other typical vegetables.
The rotisserie is one of the most renowned in Italy. The main pieces are the Arancini, crispy squabpy rice-filled, Siciliana (thin puff pastry filled with tuma and anchovies), salted crispelles (sweet dough pancakes, stuffed with fresh ricotta or anchovies), the shaded ones ( made with bread dough stuffed with plenty of tuma and anchovies, or vegetables, or cauliflower, baked).
Typical desserts are ricotta Cannoli, Sicilian Cassata, but above all marten fruit or real pasta (soft almond-based pasta with multiple forms of colored fruit); rice-crystals or traditional “olivette di Sant’Agata”. The famous ice creams and Granita (tossed on demand with hand-crafted cream). Among the latter the most popular flavors are almond, lemon, coffee, chocolate, mulberry, peach.
Villafranca Tirrena: From the Giro: Story fictionalized by A. Dumas father, published in Paris in 1868, by the local bandit Pasquale Bruno. The “Bamparizzu” (bonfire) interesting ceremony that takes place on the evening of December 5 in Piazza Castello; on this occasion, bundles of wood and symbolically a boat in honor of the patron saint are burned. A curious legend is linked to the wooden cross preserved in the Church of S. Nicola: it is said that to ingratiate itself with the favors of the saint, the cross was carried in procession to the beach and bathed here with sea water. But for some consecutive years it happened that the one who carried the cross materially, within the year died. As can be understood, the tradition was lost because there was no longer anyone willing to carry the cross.
Specialties: Numerous typical dishes of the classic Sicilian tradition can be enjoyed in Villafranca: pasta with sardines, stuffed squid, pasta with toasted breadcrumbs and anchovies, pasta with garlic, oil and chili pepper; dishes expertly integrated with other aromas which, inserted by local chefs, give each dish a unique flavor
The stage: First the news of yesterday: it turns out Geraint Thomas rode 150 kilometers yesterday with a broken pelvis. Needless to say, he is a dns (did not start) today.Today we have what may be a sprint stage, though the hill in the middle makes that a bit less certain. A little more than midway through and this was the status:
🚴♂️ Catania > Villafranca Tirrena | Stage 4
📌 Navarra di Sicilia (km 85)
🚴♂️@PellaudSimon 🇨🇭
⏱️ 30" > @MFrapporti 🇮🇹 @kamilgradek 🇵🇱
⏱️ 1'30" > Gruppo
🏁 55 km
✒️ Live: https://t.co/3RV3dXR0s3
#⃣ #Giro pic.twitter.com/H3wEOoc1bz
— Giro d'Italia (@giroditalia) October 6, 2020
At the bonus sprint point, Almeida took a few bonification seconds, extending his very small lead over Caceido.
Twenty kilometers to go and the sprint trains were already driving at the front, as the Bora team of Sagan was determined to drop some of the sprinters ahead of the finish. And by determined, they were going fast enough to be causing splits in the peloton. Among those behind, one of the stage favorites, Gaviria. Ten kilometers to go and he was over thirty seconds behind.
We would end up with a sprint indeed--photo finish!
📸 Photofinish by @TISSOT #Giro pic.twitter.com/rX5FwYT6JU
— Giro d'Italia (@giroditalia) October 6, 2020
The stage top 10:
Arnaud Démare (Groupama-FDJ) wins Stage 4 of the Giro. Top-10 pic.twitter.com/SGSG3Hgock
— the Inner Ring (@inrng) October 6, 2020
The wine: I Vigneri 1435 Vino Rosso 2018 from Dig
Wayne says: Mostly Nerello Mascalese with a few handfuls of Cappuccio, the initial aromas might remind you of Pinot, but a second sniff reveals a closer kinship to Nebbiolo. Either way, it’s a good starting point for the cherry, red petal, dark earth, and hints of white truffle that follow, along with whiffs of smoky ash. Medium-bodied with lovely red fruit and mineral flavors, along with just the right ping of acidic tartness.
The food: Caponata, from Visit Sicily
Recipe for 4 people
Ingredients
- 1 kg of aubergines
- 200 g of white olives without nuts
- 500 g of red tomatoes
- 400 g of celery (only stems)
- 50 g of capers without salt
- 60 g pine nuts
- 2 white onions
- 50 g of sugar
- 50 g of white vinegar
- one handful of big salt
- 300 g of seed oil
- extra virgin olive oil
- Cut the aubergines into cubes, sprinkle them with coarse salt and let them rest in a colander for at least 1 hour in order to remove their bitter essence.
- Cut the celery into smal cubes, put it in a pot with lightly salted boiling water, let it soften for 5 minutes. Drain and place it on a cotton cloth
- Chop the onions and fry in a little oil. Then add the capers, the olives and the pine nuts and to let cook for 10 minutes over medium heat ;
- Cut the tomatoes into cubes and cook in the pan with the onion for 20 minutes until you have a well blended mixture
- Saute celery in a pan with a little extra virgin olive oil
- Drain the eggplant, dry and fry in 300 grams of vegetable oil and then, once fried, drain them and add them to the mix with onions.Also add the celery, stir over medium heat for 3-4 minutes then add the vinegar and sugar.
- Let it deglaze, then turn off and serve the caponata with basil.
There are also many other variations, as the ones of Agrigento, Catania, Messina and Trapani.
The Agrigento version addes the peppers arramascati, honey, garlic, Cayenne pepper, pine nuts or almonds and dry raisins.
Catania‘s caponata includes yellow and red peppers. In some local variations you can find garlic and potatoes.
Messina‘s recipe is different from that of Palermo for the presence of peeled tomatos instead of sauce.
In Trapani version we find in addition peppers, vinegar and toasted almonds
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