Monday, May 17, 2021

Wine and Food of the Giro 2021 Stage 10: L'Aquila to Foligno

Where are we? Heading from Abruzzo to Umbria

L'Aquila which means the eagle, is the capital city of Abruzzo region, placed at 714 m of altitude. The city is situated on  a hillside in the Aterno river’s valley and it is surrounded by the Appenini mountains, with the highest peak Gran Sasso d’Italia (2.912 m) to the North-east. 

Foligno: Lying halfway between the more renowned Perugia and Assisi, the city is an excellent destination, all round. Strategically located as a major road and railway hub, the city expanded repeatedly over time, and even grew outside the old town centre in the modern age, towards the surrounding plains. 

Giro specialities:
L'Aquila: The Aquilan cuisine is renowned for its taste and simplicity. Many of its dishes originated in the surrounding countryside. Leguminous soups are the specialty of the Aquilian housewives. Home-made taccozzelle with lentils and pasta and ceci. Fresh and dry mozzarellas, mountain ricotta and homemade cheeses. Excellent sausages, among which are those made from liver, called Cigolane and finally the Sanguinaccio, made with blood.
The lamb and pork, which is roasted, barbecued or stewed. Mutton, called castrato, is easy to find at the beginning of spring, and above all, one must try the Arrosticini. Little pieces of sheep strung on a skewer, barbecued on an open fire.

Foligno: Local cuisine offers a wealth of traditional Umbrian delicacies such as legume soups (especially grass pea), bruschette topped with olive oil, fresh handmade pasta (such as strangozzi and pappardelle) seasoned with wild game sauce or truffle, lamb roast and the famous coratella. Local specialties also include the iconic pizza al formaggio (cheese bread) and its sweet rendition, made for Easter. When it comes to cakes, rocciata is a must-taste. This local rendition of the strudel, richer and tastier, is best paired with a glass of fine Sagrantino wine. Typical local produce include Colfiorito red-skinned potatoes, whose sweet and fragrant yellow flesh is used for making gnocchi, or cooked in embers.


The stage: Looks like another one for the sprinters or, as I said earlier in the race, a stage once upon a time was perfect for Peter Sagan.
As expected, a doomed break. What surprised me a bit was how quickly it was caught--gruppo compatto with more than forty kilometers to go. At the front on the bunch, Bora was working very hard to drop the pure sprinters, in hopes of getting that Sagan win. Indeed, Nizzolo dropped.
Meanwhile, interesting GC battle at the spring point for minor seconds between Evenpoel and Bernal. Their gap was down to fourteen seconds.
Also, it was rather pretty.

Ahead we had another technical finish.  
Bora's hard work paid off. Stage win for Sagan. there had been some chaos on the way in, with a rider down, but Sagan was perfectly positioned. 




The wine: Tiberi Rosso 2019
Back to Biondinvino, though it appears to now be out of stock. Umbria and not Bea? I switched it up for this lively wine made from Gamay and Ciliegiolo. Refreshing and also a bit herbal, it was a delight. 
A bit more: Situated in northern Umbria, 350 metres above sea level near the picturesque village of Monte Petriolo, Tiberi is a fourth generation family winery tended to by Cesare Tiberi and his grandchildren Federico and Beatrice. Spanning less than 4 hectares, Tiberi’s small plots celebrate native red and white grape varieties including Gamay del Trasimeno, Ciliegiolo, Grechetto, Trebbiano and San Colombana on soil that is mostly rocky schist and brushed by dry Mediterranean winds.


The food: Pizza al formaggio because a rich, cheesy bread sound just about right today. Try this recipe.
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