Where are we? In the Dolomites in Trentino Canazei: Trentino.com tells me that: Canazei is a municipality with some 1,800 inhabitants in the Upper Val di Fassa. The language spoken in Canazei is Ladin; the Ladin name of the place is ”Cianacei”.
Sega di Ala:The Giro tells me that: Renamed “City of Velvet” in the eighteenth century, in 2007 it received the “Orange Flag” of the Italian Touring Club. Its elegant historic center, one of the most well-preserved in Trentino, comes alive in the summer during the event “City of Velvet”. The palaces and gardens are open to visitors, hundreds of figures in period costume enliven the streets and squares, music, shows and poetry relieve the glories of the eighteenth century.
Giro specialities
Canazei: Authentic flavours, simple recipes and top-quality food represent Val di Fassa mouth-watering side. The most seductive aspects of the valley reveal themselves, in fact, on the finest tables of the renowned Ladin restaurants, as well as in the atmosphere of mountain huts and dairies which propose genuine meals by renovating the recipes that have been handed down through the ages. Among the most famous dishes there are the cheeses “Puzzone di Moena Dop” and “Cher de Fascia” (Heart of Fassa), speck and other sorts of cured meat produced by local factories, ensuring the supervision on their goodness, thanks to the short supply chain. Among the traditional dishes we find the “supa da orc” barley soup; “bales”, bread dumplings in broth or with melted butter; “ciajoncie” stuffed ravioli with potatoes and dried figs; pork meat, smoked ribs, pork chop, game meat; speck and other types of cold meat; potatoes, sauerkraut, beetroots, mushrooms and, dulcis in fundo, “fortaes” (fried dough) with cranberry jam, “sones” (apple fritters), Apfelstrudel and Slow Food wildflower honey from the mountains.
Sega di Ala: In addition to refined wines, Vallagarina is also known for its quality products, which give an original and tasty touch to the table. Soft or seasoned malga cheeses, with a delicate or pungent taste, each with unique characteristics, the result of different techniques and flavors that have been handed down for a long time. The organic vegetables of Val di Gresta, among the first valleys in Italy to devote itself to organic, first of all: cabbage, carrot, celeriac and potato. Medicinal herbs such as mint, lemon balm, calendula, cornflower and mallow, used both in food and in cosmetics. The most valuable of the species present in the area is certainly the Baldo saffron, which is obtained from the flowers of the Crocus Sativus, characterized by an unmistakable yellow color, an intense aroma and a strong flavor. Cereals such as wheat and buckwheat, wheat, sorghum, rye, oats and barley. The meats and cured meats: many butchers and farms in the city and in the small villages continue in the tradition of producing, each with its own recipes, luganega (salami from the Trentino valleys) and other typical cured meats. Castione chestnuts, from which unique recipes and products are born, such as chestnut tagliolini, chestnut beer, and the famous Marroncino di Castione.
The stage: Rest day done, back to the mountains they went. The break of the day consisted of: Gianni Moscon, Geoffrey Bouchard, Dries De Bondt, Simone Ravanelli, Luis León Sánchez Gil, Giovanni Carboni, Felix Grossschartner, James Knox, Pieter Serry, Matteo Badilatti, Jan Hirt, Quinten Hermans, Andrea Pasqualon, Daniel Martin, Matteo Jorgenson, Antonio Pedrero Lopez, Jacopo Mosca, Valerio Conti, and Alessandro Covi. Seventy five kilometers to go and their gape was around 3:30.
With Bike Exchange towards the front of the peloton, the gap did not grow significantly. It appeared they had plans for Yates. Fifty kilometers to go and the gap was around 3:13. Ahead, riders were dropping from the break. Behind, riders dropped by the peloton, including Evenpoel. The break was down to eleven riders, the bunch, forty five.
Forty kilometers to go and the gap was down at 2:41.
Back into the peloton, Evenpoel. In that bunch, Nibali had brought Ciccone to the front and I was hoping for fun. A bike change for Ciccone instead.
Then came an ugly crash. Among those involved: Evenpoel. Chasing without teammates, would be Ciccone. He would make it back.
Eleven kilometers to go and the gap was down to 1:24.
Ahead, Dan Martin continued to press on, launching from the small breakaway group. In the main bunch, Vlasov seemed to be suffering. Also in trouble, Ciccone, who has had a rough day.
In trouble, Carthy.
Finally, the expected move from Simon Yates. Following Bernal and Martinez. They would catch Almeida, who had ridden to a small gap.
A gap as Yates surged past Bernal. Bernal was very clearly suffering.
Two kilometers to go with Dan Martin was still solo up front with 28 seconds to Yates and Almeida and 1'20'' to Caruso, Martinez and Bernal.
Holding on for the win, Dan Martin! Next in, Almeida followed by Yates.
The wine: 2018 Markus Prackwieser Gump Hof "Mediaevum" Vernatsch If vernatsch/schiava is an option, I am probably going to choose it. I do love a delicate red.
An importer tells me: The winery Gump (Gumphof) is nestled in the steep slopes at the entry of the Isarco Valley and its vineyards stretch from an altitude of 350 to 550 metres (1,150-1,800 feet) above sea level. The five hectare (ten acres) are planted with Pinot Blanc, Sauvignon, Gewürztraminer, Schiava and Pinot Noir wines. At an age of 28, Markus Prackwieser started a quiet transformation and has produced his own wine since. His wines have been sought after both nationally and internationally, especially his outstanding Praesulis Selection wine range. The name Praesulis derives from the nearby Castle of Presule.
The typical sweets in the shape of a snail crowned the feast of Mardi Gras. It is said that it was customary to bring a taste of it to the shepherds who looked after the animals on the mountain pastures on the occasion of the feast of St. Peter and Paul, on 29 June. Today they represent the sweet note of any self-respecting festival or village festival.
Ingredients for 6 people: 300 gr. flour, 3 eggs, 1 cup of milk, salt, seed or olive oil, powdered sugar
Break the eggs into a bowl, add a pinch of salt and milk. Sprinkle in the flour, stirring with a wooden spoon, until it forms a soft batter. Meanwhile, heat a few tablespoons of oil in an iron pan. When it is steaming, pour the batter into it: let it pour through the spout of a funnel, which you will turn in a spiral so as to give the “fortaes” the characteristic spiral shape. Brown the fried sweets on both sides and drain them well. Serve hot, sprinkled with icing sugar.
The wine: 2018 Markus Prackwieser Gump Hof "Mediaevum" Vernatsch 
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