Saturday, October 10, 2020

Wine and Food of the Giro Stage 8: Giovinazzo to Vieste

Where are we? Spending another day in Apulia/Puglia. 

Giovinazzo: The Giro says: Fascinating seaside village with an ancient heart, with the dolmen of San Silvestro, the Cathedral of Santa Maria Assunta is one of the most delightful medieval villages located on the Adriatic. 
With its characteristic marina and the splendid fortified promenade with a walkway over the sea, it offers clean beaches and, at dusk, lights up with locals.

Specialties: Among the dishes to savor in this beautiful city we find: the famous “pizzella” the delicious “brasciole” and the typical “favetta with chicory” as well as many other delicious dishes.

Vieste: The Giro tells me: The numerous archaeological sites and finds found in different areas attest to the population of the territory of Vieste since the Paleolithic era. Surely this was due to the mild climate, the different sources of drinking water and the fertile soil.
The territory of Vieste, rich in flint, allowed man in Prehistory to create lithic artefacts used a tools for work, hunting or defense. In the Defensola district, three kilometers from the town, a flint mine was discovered, defined as the oldest in Europe.
At the entrance of the village, on the ‘Castello’ beach, south of the town, stands a white limestone monolith, almost 25 meters high, called Pizzomunno, almost the symbol of the Gargano town, almost to guard Vieste.

Specialties: The most characteristic culinary products include troccoli with stuffed cuttlefish sauce, stuffed aubergines, fish soup (ciambott), k’lustr (fried and covered Christmas sweets covered with honey and almonds), calzungidd (stuffed desserts) of chickpea and cocoa paste), the castaggnedd (biscuits with almonds and cocoa), the mustazzul (biscuits with cooked wine and cloves), the taradd nglppet (biscuits with sugar glaze,) the chickpea jam, the pettole, troccoli, dried tomatoes in oil, orecchiette with turnip tops and taralli with fennel and white wine. Some traditional local cheeses [13] are made with Podolica cow’s milk.
Another important and characteristic product of the Viennese territory is extra virgin olive oil which is produced in good quantity and excellent quality.

The stage: This was unexpected:
What does it mean for the rest of the race? TBD. For now at least, the rest of his team has tested negative and cleared to continue racing. I have questions about that, but I'm not in charge. Quite a few other DNS riders today, due to a crash yesterday: Tony Gallopin (AG2R La Mondiale), Patrick Gamper (Bora-Hansgrohe), Sean Bennett (EF Pr Cycling), Edoardo Affini (Mitchelton-Scott).
Meanwhile, on the road: Crash for Brambilla and others. His thumbs up for the camera was more than a bit unenthusiastic.
Under 60 kilometers to go and the gap to the break was over nine minutes. It appeared that one of those riders was likely to take the stage win. Luckily, the scenery was spectacular today, so the relatively quiet stage just gave us a chance to admire Italy.
Forty kilometers to go and the gap was over ten minutes.
Thirty kilometers to go and the jockeying for position and attacks from the break began. Twenty four kilometers to go and we had a trio out front: Holmes, Puccio, and Rosskopf. The break would come back together and Dowsett would attack. Fifteen kilometers to go and he had about 25 seconds. His gap was continuing to grow. Eight kilometers and 27 seconds for Dowsett. He timed his attack perfectly.

The peloton was having a somewhat leisurely ride behind.

The wine: Guttarolo Joha Rosso 2019
80%Primitivo, 20%Susumaniello
This is eighty percent Primitivo from his oldest vines, blended with twenty percent of the rare Susumaniello grape. It was fermented for six days on the skins, before being pressed off to vat to rest until the following spring. Heady with wildflowers, black and blue fruits and a wonderful dusty note from the karst terrain, it is a wine with an incredible sense of place.

The Food: From the local tourist site: Fava Beans and Chicory
An ancient recipe, a good and healthy meal, easily digestible: white fava beans and chicory is a traditional dish very popular in Salento and served in many restaurants. The dry fava beans, after being peeled, are soaked for about 10 hours, then cooked, and placed in a pot with the addition of water, spices and e.v.o. oil. When they've become a kind of a mash, they're removed from fire and are served in soup plates together with boiled wild veggies, and all is seasoned with more oil. Excellent if accompained with cubes of fried homemade bread. In Gallipoli, veggies used as accompaniment generally are fennel tops, chopped up and boiled. 
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