Verbania: Lonely Planet tells me that: Verbania, the biggest town on Lake Maggiore, makes a good base for exploring the west bank. The town is strung out along the lakeshore and consists of three districts. Verbania Pallanza, the middle chunk, is the most interesting of the three, with a pretty waterfront and a ferry stop.
Valle Spluga-Alpe Motta: The Giro tells me that: Campodolcino, at an altitude of 1070m within the Valle Spluga, is a delightful mountain village above Valchiavenna and is located halfway between the historic town of Chiavenna and the Spluga Pass.
Giro Specialties:
Verbania:Thanks to the winning combination of the gastronomic excellences of lake and mountain, Verbania offers a variety of flavors which it is difficult to resist. For those who love lake fish, unmissable is the experience of a perch, served in exquisite fillets or added as a refined ingredient to a dish of rice; another gastronomic experience is a dish of fried “alborelle” (small fish) or the carpione (fish cooked in vinegar) made with the catch of the day. The typical dishes also include rice, cultivated in the nearby rice fields of Novara and Vercelli, often served in combination with lake fish or in the “Milanese” variant with saffron, which is now cultivated on the hills surrounding Verbania. The Ossola Valley offers a wide choice of salami and dry meats: Mortadella Ossolana, the Valle Vigezzo Ham and Goat Violin (goat thigh and shoulder), the lard at the herbs of Macugnaga, the Mocetta and the Bresaola. Among the local cheeses of mountain pasture, the most renowned is the Bettelmatt whose forms are sold at auction. Numerous and fine the varieties of honeys of the territory: chestnut honey, robinia honey, linden honey, rhododendron honey, to name a few. Honey, cheese, salami and dry meats are served with slices of “black bread” (rye bread) the most famous of which is the Black Bread of Coimo. Verbania typical cookies are: Amaretti di Pallanza (almond cookies) and Intresine, butter biscuits with almonds and hazelnuts. Other famous cookies of the area are: Margheritine di Stresa (butter cookies invented by the pastry chefs of Stresa on the occasion of the first communion of Margherita di Savoia, future queen of Italy) and the Fugascina of Mergozzo (sort of thin shortbread).
Valle Spluga-Alpe Motta: Valchiavenna cuisine: a diverse range of propositions including Crotti, characteristic restaurants and yet also more sophisticated environs. Local gastronomy is best enjoyed in the Crotti, originally cold natural stores formed within the rocks themselves. But that’s not all. Consider too starred restaurants awarded by the most prestigious gastronomic guides. The elevation of local products represents a perfect balance between loyalty to tradition and a curiosity, a quest for innovation. Brisaola, as it remains known in local shops, is key to distinguishing the cured meat from that produced in Valtellina. It goes way back. Indeed in 1400 “carne salada” was reported to be in production, the name deriving from “brisa”, a very salty bovine gland. Anyone wishing to enjoy authentic mountain cuisine should taste Valchiavenna’s noted gnocchi, seasoned with rich Alpine butter and Magnocca cheese available in all family-run restaurants and trattorias. And to finish off a hearty “Alpine” repast what better than to enjoy a “cicchettino” or shot of grappa, distilled from the pomace sourced from Chiavenna wine producers.
The Stage: I did say that today would likely be more challenging than yesterday. The break of the day: Dries De Bondt, Louis Vervaeke (Alpecin-Fenix), Simon Pellaud (Androni-Sidermec), Giovanni Visconti (Bardiani-CSF-Faizanè), Felix Großschartner (Bora-hansgrohe), Vincenzo Albanese (EOLO-Kometa), Taco Van der Hoorn (Intermarché-Wanty-Gobert), Matteo Jorgenson (Movistar) and Nico Denz (Team DSM).
At the summit, the peloton was less than one minute back. It was time for a very long descent, with Bardet and teammates getting a gap, followed by Caruso and Bilbao.We saw snow on the San Bernardino, and also the Splügenpass is covered in snow.
— Israel Start-Up Nation / Israel Cycling Academy (@TeamIsraelSUN) May 29, 2021
Plenty of fans on the road here, waiting for the riders.
They all parked their bikes at the side of the road, sometimes in the snow!#Giro #YallaISN pic.twitter.com/nZ6FQIRJd6
As they continued, it was time to head back toward Italy, after their quick trip to Switzerland. Amazing road alert.💗Giro 2021 - Stage 2⃣0⃣
— Giro d'Italia (@giroditalia) May 29, 2021
📌 Splügen 🇨🇭 - Km 124
🚴♂️ @CarusoDamiano @PelloBilbao1990 @romainbardet @ChrisHamo_ @mjstorer_au @louisvervaeke @PellaudSimon @giovisco @gro_felix @vincenalban
⏱️ 27" > Peloton | Gruppo
💻 Live: https://t.co/j8ggiiKeUQ
🏁 40 km
📸 @bettiniphoto #Giro pic.twitter.com/N6aKTGz4t6
Pujant Splügenpass 😍😍 #Giro pic.twitter.com/eCqKUgdY3Y
— Javier Gilabert C. (@tourdegila) May 29, 2021
Pos. | Rider Name (Country) Team | Result |
---|---|---|
1 | Damiano Caruso (Ita) Bahrain Victorious | 4:27:53 |
2 | Egan Bernal Gomez (Col) Ineos Grenadiers | 0:00:24 |
3 | Daniel Martinez Poveda (Col) Ineos Grenadiers | 0:00:35 |
4 | Romain Bardet (Fra) Team DSM | |
5 | João Almeida (Por) Deceuninck-QuickStep | 0:00:41 |
6 | Simon Yates (GBr) Team BikeExchange | 0:00:51 |
7 | Aleksandr Vlasov (Rus) Astana-Premier Tech | 0:01:13 |
8 | Hugh Carthy (GBr) EF Education-Nippo | 0:01:29 |
9 | Lorenzo Fortunato (Ita) Eolo-Kometa Cycling Team | 0:02:07 |
10 | Antonio Pedrero (Spa) Movistar Team | 0:02:23 |
Pos. | Rider Name (Country) Team | Result |
---|---|---|
1 | Egan Bernal Gomez (Col) Ineos Grenadiers | 85:41:47 |
2 | Damiano Caruso (Ita) Bahrain Victorious | 0:01:59 |
3 | Simon Yates (GBr) Team BikeExchange | 0:03:23 |
4 | Aleksandr Vlasov (Rus) Astana-Premier Tech | 0:07:07 |
5 | Romain Bardet (Fra) Team DSM | 0:07:48 |
6 | Daniel Martinez Poveda (Col) Ineos Grenadiers | 0:07:56 |
7 | Hugh Carthy (GBr) EF Education-Nippo | 0:08:22 |
8 | João Almeida (Por) Deceuninck-QuickStep | 0:08:50 |
9 | Tobias Foss (Nor) Jumbo-Visma | 0:12:39 |
10 | Dan Martin (Irl) Israel Start-Up Nation | 0:16:48 |
The Wine: Diego Conterno Barolo
Trained by Piedmont legend Beppe Colla years ago at Prunotto, Diego with his cousins helped establish Conterno-Fantino in 1982. After nearly two decades of crafting bold wines at this modern Barolo estate, Diego felt it was time for him to explore a more natural expression of Nebbiolo.
He left the family project to start his own in 2000, bringing with him from his family’s holdings a nearly five-acre plot in ‘Ginestra,’ unquestionably Monforte’s top cru. In 2010, his son Stefano joined the estate, adding a new energy and focus to its already growing reputation for quality in Monforte.
Crucially, Diego Conterno wines “blend the energy and brawn of Monforte with the translucence of traditionally inspired winemaking,” says Antonio Galloni. Rich and potent yet utterly suave in perfume and flavor, wines across the board are made naturally, fermented on indigenous yeasts in neutral cement tanks and aged in traditional large oak cask (botti). All vines are cared for organically.
The Food: Bettelmatt cheese
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