Sunday, October 11, 2020

Wine and Food of the Giro Stage 9: San Salvo to Roccaraso

Where are we? Off to Abruzzo before our first rest day of the race.

San Salvo: The Giro tells me: San Salvo is washed by the Adriatic Sea and is the southern gateway to Abruzzo. An important production and commercial center already in Roman times (I-IV century AD) was re-founded during the early Middle Ages around a Benedictine monastery, later a Cistercian abbey of Saints Vito and Salvo (X-XV centuries). 
As a small rural town during the eighteenth and nineteenth centuries, following the discovery of methane deposits, it began an industrialization process with the settlements of the Italian glass company (later Pilkington and now NSG) in the early sixties of the last century and of Magneti Marelli (now Denso), which went hand in hand with the growth of trade, tourism and business services. The local economy is no less supported by agriculture (orchards, olive groves and vineyards), crafts and tourism.

Specialties:First courses: Sagnitelle with tomato or meat sauce; cavatelli alla ventricina; Pizz and foje; sagne and chickpeas; pasta on the guitar; cavatelli alla pescatora. Dishes: pallotte cace and ove (meatballs made with mixed cheeses and pecorino with eggs and parsley, a little breadcrumbs, fried and then cooked with tomato); chicken stuffed with livers, almonds and eggs; skewers; grilled lamb; fish soup; ventricina, lummelle (capocollo) and sausages. 
Desserts: cicerchiata (fried balls of 00 flour, olive oil, eggs and past sugar); pizzelle (flour, eggs, sugar and olive oil); full celli (flour, olive oil, white wine, sugar and “spider” grape jam); sweet pizza (sponge cake with cream and chocolate layers wet with alchermes) and sweet and savory fiadone.

Roccaraso:Roccaraso is the best known and best equipped ski resort in the Apennines. It is located a short distance from Rome and Naples, on the High Plateaus, between the two large protected areas of the National Parks: the historical one of Abruzzo, Lazio and Molise and that of Majella.

Specialties:None


The stage: Ah, yes, another to race day as Gent Wevelgem is taking place as well. More than a little bit distracting.
Fun profile for the da. On the road:
Thirty kilometers to go and it was about four minutes to the break. Dropped from that group: Sepúlveda, O'Connor and Visconti.
Inside 22 kilometers to go and the gap was hovering 3:26 to a reduced main peloton of around fifty riders.
Fifteen kilometers to go and the gap was back out close to four minutes. Ten kilometers to go and about 3:50. Interesting that with an increase in speed, splits started to appear in that peloton. It would come back together, but a sign that the pressure was on.
At the front, Guerreiro and Castroviejo surged ahead. With four kilometers to go they had 15 seconds. Behind, attacks were launching from the peloton.
Final kilometer to go and it appeared the stage win would be one of the duo. Taking the win: Guerreiro!
As the gc group came up to the line gaps and splits developed. Kelderman gained a few seconds.

The stage:
1Ruben Guerreiro (Por) EF Pro Cycling5:41:20
2Jonathan Castroviejo Nicolas (Spa) Ineos Grenadiers0:00:08
3Mikkel Bjerg (Den) UAE Team Emirates0:00:58
4Kilian Frankiny (Swi) Groupama-FDJ0:01:16
5Lawrence Warbasse (USA) AG2R la Mondiale
6Tao Geoghegan Hart (GBr) Ineos Grenadiers0:01:19
7Lucas Hamilton (Aus) Mitchelton-Scott0:01:32
8Wilco Kelderman (Ned) Team Sunweb0:01:38
9Jakob Fuglsang (Den) Astana Pro Team
10Jai Hindley (Aus) Team Sunweb



GC:
1Joao Almeida (Por) Deceuninck-Quickstep35:35:50
2Wilco Kelderman (Ned) Team Sunweb0:00:30
3Pello Bilbao (Spa) Bahrain McLaren0:00:39
4Domenico Pozzovivo (Ita) NTT Pro Cycling0:00:53
5Vincenzo Nibali (Ita) Trek-Segafredo0:00:57
6Jakob Fuglsang (Den) Astana Pro Team0:01:01
7Harm Vanhoucke (Bel) Lotto Soudal0:01:02
8Patrick Konrad (Aut) Bora-Hansgrohe0:01:11
9Jai Hindley (Aus) Team Sunweb0:01:15
10Rafal Majka (Pol) Bora-Hansgrohe0:01:17



The wine: Cirelli Cerasuolo d'Abruzzo
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: Mosto Cotto from the regional tourist site It was prepared by the peasants when the male child was born, to offer it on the day of his marriage. Technically it is a must of Montepulciano d'Abruzzo grapes concentrated by boiling in the copper boiler. When extra fermented fresh must is added to the concentrated must there is a more drinkable version, cooked wine, used as a dessert wine. The cooked must is that which is done by letting the fresh must simmer over a moderate heat up to a reduction of the mass that, according to tastes and use, can go from one third to one eighth of the initial volume. It is used in the preparation of traditional desserts, for preserves or as a condiment in many preparations of meat dishes.
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