Siena: Discover Tuscany suggests that: Siena is likely Italy's loveliest medieval city, and a trip worth making even if you are in Tuscany for just a few days. Siena's heart is its central piazza known as Il Campo, known worldwide for the famous Palio run here, a horse race run around the piazza two times every summer. Movie audiences worldwide can see Siena and the Palio in the James Bond movie, Quantum of Solace.
Personally, The Bond reference seems an odd choice, but so be it.
Bagno di Romagna: The local tourist site tempts me to schedule a trip: A pretty spa village, in the heart of Romagna-Tuscany, is located along the E45, a fast-flowing road that connects Rome, the capital, to Ravenna, the seaside city guardian of Byzantine masterpieces. The purity of the elements, the natural warmth of the waters, the intensity of the flavors, the friendliness of a small mountain community and the quality of services, the result of a long experience, are the souls of a land of encounters.
Giro specialities
Siena: Strangely, the Giro lists none.
Bagno di Romagna: In Bagno di Romagna, the gastronomy of Romagna (famous all over the world for its fresh pasta, from lasagne to tagliatelle, from passatelli to tortellini and ravioli, right up to the ever-present piadina) blends with the more sober Tuscan tradition (unbeatable in meat and salami dishes, not to mention the assorted crostini, with liver pâté, or porcini mushrooms and many other variations).
Here you can enjoy unforgettable culinary experiences, to be savoured in the more than 50 restaurants scattered throughout the territory, ranging from traditional family-run trattorias to more refined and prestigious establishments where you can savour more innovative and original cuisine (including some awarded a Michelin star).
The basis of the most distinctive dishes are local and seasonal products: porcini mushrooms, chestnuts, white and black truffles, sausages and hams, game, honey and handmade chocolate, mature or fresh cheeses. Among the latter, of particular note is Raviggiolo DOP, a sublime soft white raw cheese, to be enjoyed very fresh.
Among the creations in the kitchen, tasty is the chestnut, bean and potato soup; unique are the basotti, special tagliolini au gratin; ingenious, economical and distinctive is the unique dish of tortelli nella lastra, filled with herbs or potatoes; as well as the focaccia bagnese, the castagnaccio, the lattaiolo, all worth trying. Don’t miss the autumn food festivals, when flavours explode in the streets of the villages of Selvapiana, Bagno di Romagna and San Piero in Bagno, surrounded by the colourful spectacle of fall foliage.
The stage: The Giro called this a medium mountain stage, which may say a lot about what is still to come. Keep in mind riders and perhaps writers may still be tired from yesterday. Also, the longest stage of this year's Giro so far.
Another day with a large break.
After a few early crashes, there were several DNFs including Soler, Dowsett, Mader, Masnada and De Marchi.💗 Stage1⃣2⃣
— Giro d'Italia (@giroditalia) May 20, 2021
🚴♂️ @GeoffBouche @AndreaVendra @Bondteke Ravanelli @NATNAELTESFATS1 @giovisco @NicoEdet @MikkelHonore @vincenalban @SimonePetilli Niv @georgenbennett @ChrisHamo_ @VCampenaerts @glbrambilla @DiegoUlissi
⏱️ 5'09" >Gruppo
💻 Live: https://t.co/j8ggiiKeUQ
🏁 133#Giro pic.twitter.com/NUsEqvOGLj
Meanwhile, it was pouring on the break riders and we got to watch the riders pull on their rain jackets while riding. The varying styles were entertaining.
Sixty two kilometers to go and the gap to the front of the break was over nine minutes. That group had split.
Fifty kilometers to go and the gap was over twelve minutes.
💗 Giro d'Italia 2021 - Stage1⃣2⃣
— Giro d'Italia (@giroditalia) May 20, 2021
📌 Corniolo - km 175
🚴♂️ Breakaway | Fuga
⏱️ 10'20" >Gruppo
💻 Live: https://t.co/j8ggiiKeUQ
🏁 37#Giro pic.twitter.com/pGCYZXh4GN
Seventeen kilometers to go and the break remained split, with a gap over twelve minutes. Fifteen kilomters to go and Vendrame was in front of Bennett, Hamilton and Brambilla. A little further back were Edet and Visconti, with Bouchard chasing further back.
Twelve kilometers to go and the front four were together.
Way behind, an attack by Ciccone woke everyone up. With him, Nibali. They would be caught, but it was lovely moment of joy.
Surging ahead with 2.5 kilometers to go, Hamilton and Vendrame.
A very well deserved win for Vendrame.
Way behind, a lovely attack from Nibali on a descent. Crashing as he tried to follow Moscon. Nibali would only gain a few seconds, but I was pleased.
Stage:
GC:
| Pos. | Rider Name (Country) Team | Result |
|---|---|---|
| 1 | Egan Bernal Gomez (Col) Ineos Grenadiers | 48:29:23 |
| 2 | Aleksandr Vlasov (Rus) Astana-Premier Tech | 0:00:45 |
| 3 | Damiano Caruso (Ita) Bahrain Victorious | 0:01:12 |
| 4 | Hugh Carthy (GBr) EF Education-Nippo | 0:01:17 |
| 5 | Simon Yates (GBr) Team BikeExchange | 0:01:22 |
| 6 | Emanuel Buchmann (Ger) Bora-Hansgrohe | 0:01:50 |
| 7 | Remco Evenepoel (Bel) Deceuninck-QuickStep | 0:02:22 |
| 8 | Giulio Ciccone (Ita) Trek-Segafredo | 0:02:24 |
| 9 | Tobias Foss (Nor) Jumbo-Visma | 0:02:49 |
| 10 | Romain Bardet (Fra) Team DSM | 0:03:29 |
The wine: Do.T.E Nouveau Rosato 2020
More pink! From Biondivino: From Filippo Calabresi's irreverant and psychedelic Tuscan project that is Do.T.E. Vini, the 'Nouveau' is another rose in our line up that walks the tightrope between juicy, chillable red and fleshy, substantive rosato. A red grape/white grape co-ferment of Syrah and Viognier that receives the classic Beaujolais Nouveau treatment - whole cluster, carbonic maceration and just 1 month "aging" in tanks. The result: strawberry lemonade (minus the fizz), golden kiwi fruits, red apple skin, and watermelon taffy. Chug-a-lug!
The food: Piadina from Academia Barilla
For the dough
- 1 pound all-purpose flour
- 2 teaspoons salt
- 3 teaspoons baking powder
- 1/4 cup extra virgin olive oil
- 3/4 cup water
For filling
- Prosciutto di Parma
- Squacquerone, or another fresh, soft cheese (such as stracchino cheese or cottage cheese)
- arugula
Preparation:
Combine flour, salt, and baking powder in a bowl, then mix in oil and water.
Knead dough for about 10 minutes until smooth in consistency.
Cover dough in plastic wrap and let rest at room temperature for an hour.
Note: If the dough is being prepared in advance, you can keep the prepared dough in the refrigerator.
Lightly flour the countertop and roll out the dough with a rolling pin until very thin, around a tenth of an inch.
Cut out 7-12 inch circles and poke holes in it with a fork.
Cook in a non-stick pan over medium heat without added fat for 1-2 minutes each side.
Serve warm, either alone or as part of a sandwich.
Piadinas are usually stuffed with salted and savoury ingredients. The most famous in Italy is with Prosciutto di Parma and squacquerone, a fresh, soft cheese. If unavailable, squacquerone can be replaced with stracchino cheese or even cottage cheese. The cheese and prosciutto are placed on the piadina with greens which is then folded up and served.
Buon appetito!
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