Where are we? Heading to Emilia Romagna
Piacenza: The Giro tells me that “Piacenza is a land of passage”, Leonardo Da Vinci wrote in his “Codex Atlanticus”.
Located at the junction of four different regions, on the southern bank of the river Po, the city is the gate of Emilia, surrounded by the hills and mountains of the Apennines. Founded as a Roman colony, Piacenza acquired great importance in Medieval times, always representing an ideal rest area for princes and pilgrims, crusaders and templars, tradesmen and artists who left their mark along the way.
Sestola: For Sestola, they suggest: Sestola, also known as “The Pearl of the Apennines”, is the most important ski resort in the region because of its proximity to Mount Cimone, the highest mountain in Emilia Romagna and one of the largest of all the Apennines.
Piacenza: The Giro tells me that “Piacenza is a land of passage”, Leonardo Da Vinci wrote in his “Codex Atlanticus”.
Located at the junction of four different regions, on the southern bank of the river Po, the city is the gate of Emilia, surrounded by the hills and mountains of the Apennines. Founded as a Roman colony, Piacenza acquired great importance in Medieval times, always representing an ideal rest area for princes and pilgrims, crusaders and templars, tradesmen and artists who left their mark along the way.
Sestola: For Sestola, they suggest: Sestola, also known as “The Pearl of the Apennines”, is the most important ski resort in the region because of its proximity to Mount Cimone, the highest mountain in Emilia Romagna and one of the largest of all the Apennines.
The Giro Specialties:
Piacenza: There are two sides to the soul of Piacenza’s culinary tradition, both tied to its geographical location. On one hand, variety: bordering with three different regions such as Lombardy, Liguria and Piedmont, constant exchanges have enriched the heritage of this land, known since ancient times for its good food and wine. On the other hand, Piacenza’s specialities can well be considered typically Emilian, embodying the traits of delicacy and abundance that have made this region famous all over the world.
Also the nearby hills and mountains are the cradle of extraordinary products: mushrooms, chestnuts and game, not to mention the top quality cultivations reaching the outskirts of the city.
Several dishes have overcome the boundaries of the province and are considered a classic of the Italian tradition: “pisarei e fasö” (small dumplings made of flour and breadcrumbs, with a bean sauce dressing) or “anolini in brodo” (home-made pasta with a cheese and stew filling, served in broth). Piacenza can also boast excellent DOP products, certified for their quality and area of origin; two kinds of cheese, Grana Padano and Provolone Valpadana, along with three types of cured meat: pancetta, coppa and salame.
Sestola: You cannot leave without having tasted the traditional speciality “crescentine”, better known as “tigelle” from the name of the ancient tool used to cook it. Crescentine are served with lard and Parmigiano Reggiano cheese which is made by local creameries.
From Crescentine, Borlenghi, Croccante and Ciacci specialities to traditional products such as mushrooms, chestnuts and cheese; the Modena Apennines offer a repertoire of tastes to discover.
The early word of the day was wet.
The question of the day way: would we see any excitement from the gc riders or was it too early, too wet, and a day for the break?
Early on, a large break with 25 riders, clearly many thought the answer would be day for the break.
💗 Giro d'Italia 2021 - Stage 4⃣
— Giro d'Italia (@giroditalia) May 11, 2021
🌧️ Montemolino - km 143
🚴♂️🚴♂️ Taaramäe, @JensenJuul
⏱️ 1'20" > @ADM_RossodiBuja, @JoeDombro, @louisvervaeke, @NicoEdet
⏱️ 8'18" > Peloton | Gruppo
💻 Live: https://t.co/j8ggiiKeUQ
🏁 44 km#Giro pic.twitter.com/X8csHhOmf4
Taaramae would become virtual leader on the road. Thirty five kilometers to go and they had one minute over the front group of remaining breakaway riders and almost eight minutes over the peloton, with riders in between.
As they continued on, it was clear the winner on the day woulds either come from the lead group or one of this larger group of chasers: Alessandro De Marchi, Pieter Serry, Joe Dombrowski , Nelson Oliveira, Andrea Vendrame, Louis Vervaeke, Nicolas Edet, Jan Tratnik, Jacopo Mosca, Francesco Gavazzi, Marton Dina, Attila Valter, and Filippo Fiorelli.
As they continued on, it was clear the winner on the day woulds either come from the lead group or one of this larger group of chasers: Alessandro De Marchi, Pieter Serry, Joe Dombrowski , Nelson Oliveira, Andrea Vendrame, Louis Vervaeke, Nicolas Edet, Jan Tratnik, Jacopo Mosca, Francesco Gavazzi, Marton Dina, Attila Valter, and Filippo Fiorelli.
Behind, the peloton had grown small. Among those dropped, Ganna.
Ten kilometers to go and the gap from the chasers to the lead duo was 1:19 and just under five minutes to the main peloton.
A reminder of the climb that was still to come, the Colle Passerino: Although just 4.2km in length, it features an average gradient of 9.9 per cent, including pitches of 16% around midway up. It's a second-category climb and tops out 2.5km from the finish, followed by a rolling plateau to the line.
Five kilometers to go and the chasers were at 33 seconds. Behind, the peloton continued to shrink, with Almeida in trouble. Ahead, De Marchi was the virtual pink on the road as he and Dombrowski joined the duo up front. Behind, Ciccone attacked from the gc group.
Four kilometers to go and Dombrowski had a slight gap on De Marchi as that duo surged ahead. Further behind, under three minutes to that small gc group, with Landa attacking. That would wake up the gc riders and indeed, the attacks would continue. Our first many groups on the road of this year's Giro!
Dombrowski! In next, De Marchi, riding into pink. Behind, all sorts of gaps within the gc groups.
| Rank | Bib | Result |
|---|---|---|
| 1 | Joe Dombrowski (USA) UAE Team Emirates | 4:58:38 |
| 2 | Alessandro De Marchi (Ita) Israel Start-up Nation | 0:0:13 |
| 3 | Filippo Fiorelli (Ita) Bardiani CSF Faizane' | 0:0:27 |
| 4 | Louis Vervaeke (Bel) Alpecin-Fenix | 0:0:29 |
| 5 | Jan Tratnik (Slo) Bahrain Victorious | |
| 6 | Attila Valter (Hun) Groupama-FDJ | 0:0:44 |
| 7 | Nicolas Edet (Fra) Cofidis | 0:0:49 |
| 8 | Nelson Oliveira (Por) Movistar Team | 0:0:57 |
| 9 | Rein Taaramäe (Est) Intermarché-Wanty-Gobert Matériaux | 0:01:33 |
| 10 | Christopher Juul-Jensen (Den) Team BikeExchange | 0:01:36 |
| Rank | Bib | Result |
|---|---|---|
| 1 | Alessandro De Marchi (Ita) Israel Start-up Nation | 13:50:44 |
| 2 | Joe Dombrowski (USA) UAE Team Emirates | 0:0:22 |
| 3 | Louis Vervaeke (Bel) Alpecin-Fenix | 0:0:42 |
| 4 | Nelson Oliveira (Por) Movistar Team | 0:0:48 |
| 5 | Attila Valter (Hun) Groupama-FDJ | 0:01:00 |
| 6 | Nicolas Edet (Fra) Cofidis | 0:01:15 |
| 7 | Aleksandr Vlasov (Rus) Astana-Premier Tech | 0:01:24 |
| 8 | Remco Evenepoel (Bel) Deceuninck-QuickStep | 0:01:28 |
| 9 | Alberto Bettiol (Ita) EF Education-Nippo | 0:01:37 |
| 10 | Hugh Carthy (GBr) EF Education-Nippo | 0:01:38 |
This is rather an interesting wine: A non-vintage wine drawn from a concrete vat which containing a blend of Barbera, Negretto, Sangiovese and a small percentage of international varieties. It comes from different vineyards of various ages and includes a little of every year back to 2008. The wines have been made in different ways and in different vessels. The majority of the blend is made up of wine from the most recent vintage and the vat is constantly being topped up with young wine to prevent oxidation.
The Food: Let's make some tigelle:
500g of 00 flour, plus extra for dusting
150g of water, lukewarm
150g of milk, lukewarm
25g of extra virgin olive oil
5g of dried yeast
5g of fine sea salt
salami, for stuffing inside the breads
cheese, for stuffing inside the breads
150g of water, lukewarm
150g of milk, lukewarm
25g of extra virgin olive oil
5g of dried yeast
5g of fine sea salt
salami, for stuffing inside the breads
cheese, for stuffing inside the breads
Method
1
Combine the milk and water and stir in the yeast. Leave for 10 minutes to activate
2
Place the flour and salt in a mixing bowl. Add the oil, then stir in the milk mixture with a spoon. Once it starts to come together, tip out onto a floured surface and knead for 5 minutes until you have a nice smooth dough
3
Place the dough into an oiled bowl, cover with a damp cloth and leave somewhere warm to prove for 1 hour or until doubled in size
4
Tip the dough out onto a floured surface and roll out to 0.5cm thick. Use an 8cm cutter to cut the flour into neat discs. Re-roll out trimmings and cut out more circles until all the dough is used
5
Carefully arrange the discs onto a tray lined with greaseproof paper. Cover with a cloth and leave to prove for another hour
6
Place a nonstick frying pan over a medium-high heat and allow to come to temperature. Cook the tigelle for about 4 minutes each side until puffed up and slightly charred
7
Slice open and stuff with an array of cured Italian meats or cheeses
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