Sunday, May 29, 2022

Wine and Food of the Giro 2022 Stage 21 Verona

Where are we? Finishing up in the Veneto.

Verona: The Giro tells me about the origin of the city name: The most reliable is that the name Verona comes from the union of three ancient words, which mean: The city of the Veneto Region on the river.
The relations between Rome and Verona began around the third century BC, when centuries of great splendor began during which Verona, Roman city, was rebuilt within the loop of the river Adige. Its important ford was replaced by two bridges, Ponte Pietra and Ponte Postumio. During the Roman age Verona was a political and commercial venue of great importance, whose magnificent traces are still visible nowadays. An interesting, even if less known, aspect of the city are the ancient city walls, many parts of which are still preserved in excellent conditions. In 1136 AD Verona became fully a Municipality.
The city is well known also because it was land and crossroads of great poets and artists. Among the most famous: Shakespeare, who set the tragedy of the two lovers Romeo and Juliet within the Scaliger walls; Dante Alighieri, who lived many years of his life in exile in the Scaliger city as a guest of the Cangrande family and Paolo Caliari, called the Veronese, great painter of the Renaissance period.

The food: Verona has a rich food culture, heritage of its thousand-year old local agriculture and plenty of DOP raw materials.
The most typical main dishes of the city are: pasta e fasoi, bigoli con le sarde,  gnocchi and nodini di Valeggio. The rice, grown in the lowlands of Verona, is the basic ingredient of many dishes: risotto al radicchio and Amarone wine, riso al tastasal or with peas.
Among the typical second courses it is worth mentioning: pastisada de caval and bollito with pearà (a typical sauce of Verona used to accompany meat).
Regarding the desserts, in addition to the famous pandoro, there are others which are typcal of the local cuisine: Nadalin, crostoli and the fritole of Carnival.
Rich is also the production of cheese and  sausages. The Monte Veronese is certainly the most important, but there are many other type of cheese produced in the malghe della Lessinia (mountain huts), as well as typical cold cuts, like the soppressa all’aglio. Last but not least the production of oil, from Garda lake to Valpolicella: both productions are certified DOP.


The stage: A short time trial to finish things off. The race should be decided, but one never knows. A reminder that Hindley came into the day with a buffer of 1:25 over Carapaz. 
There is some glory in a final stage victory for a rider far down in the general classifications. The early leaders were coming in just under 25 minutes. In with 23:48 was Michael Hepburn. Next into the hot seat, Magnus Cort at 23:42. As the riders continued to come in, the hot seat occupant would continue to change. Next up was Mauro Schmid. He was followed by Sobrero at 22:24. That seemed like a time that might hold up for a while.
And, yes, when we talk about a hot seat, there is an actual seat that they wait in.
Eventually, time for the Giro to say goodbye to Vincenzo Nibali. The race and fans will miss him. A podium would have been a lovely send off, but fourth it would be.
At last, both Carapaz and Hindley were on the road. At the first time check, the gaps suggested no change would come in the final standings. And indeed, no change. Jai Hindley would become the first Australian to win the Giro. Sobrero would take the stage. 

Stage:


The wine: Pra Volpacella Morandina
Another from Dig 
An importer tells me that  although Graziano Prà is best known for his whites, it is his red wines from Valpolicella that may be a bigger revelation?! He purchased these vineyards, located in the sub-zones of Mezzane and Tregnano at around 500 meters, because the soils were formed from glacial runoff and they contain a high percentage of active limestone. So while most wines from this region are about power, ripeness and brawn, especially the Amarone, Prà’s reds have a bright freshness and mineral core. The straight Valpolicella “Morandina” is a pure joy to drink (think fresh, crunchy, Cru Beaujolais-like fruit with a bright, chalky core).

The food: Nadalin

. 1 Kg wheat flour
.  yeast
. water
. sugar
. salt
. vanilla berries – lemon peels
. eggs/yolks
. butter
. icing: sponge powder, marsala all’uovo (egg liquor), sugar, pine nuts and almonds

Method
Work a dough made of: flour, yeast and water.
Add the sugar, the salt, the lemon peels, the vanilla berries, the eggs, then the butter.
Leave the dough for about an hour at a temperature of about 27 degrees.
Engrave the surface of the dough with four cuts as to form a square.
Widen the dough with your fingers so as to form an eight-pointed star.
Let the dough leaven at a temperature of about 27 degrees, until it reaches double its initial volume.

Icing
Moisten the sponge lightly with the liquor and sprinkle it on the leavened nadalin.
Garnish with the pine nuts, bits of almonds and icing sugar.
Bake in oven at 180C for about 35/45 minutes.
It can be stored for about 5/7 days at room temperature, away from heat or humidity.
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Saturday, May 28, 2022

Wine and Food of the Giro 2022 Stage 20: Belluno to Marmolada


Where are we? Climbing through the Veneto.

Belluno: The Giro says: Belluno, the shining city! This is how the Celts called it: about an hour from Venice, perched on a promontory and lapped by the Piave River and the Ardo creek, Belluno is the capital city of a natural heritage that has no equal in the world, the UNESCO Dolomites. Steeped in history and naturally devoted to nature, our territory can give unique experiences and emotions.
In Belluno nature meets the city: on the one side the Pre-Alps with their gentle slopes and their bright green, on the other the UNESCO Dolomites, a unique scenery made of majestic rocky walls and monumental peaks stretched towards the sky. Through the valley flows the river Piave, iconic World War I battlefield. A historical city center skimmed by waters and crowned by mountains.

The food: The traditional cuisine is very tasty: the pastin, for example, is the king of our barbecue and it is made of spicy beef and pork minced meat. From the rich dairy tradition comes schiz, a first salt cheese best baked in the oven. Dessert addicted need to try giuseppine during Carnival or the spicy Pan de Belun, but if you prefer a healthy but tasty snack kodinžon, a dried apple stick, is the one for you. Obviously, all soaked by a classic ombra of wine or a handcrafted local beer.

Marmolada: The Giro tells me that The municipality of Rocca Pietore (La Ròcia in Ladin) is the Geographical heart of the Unesco Dolomites. Situated 1143 m above sea level, it has about 1200 inhabitants and 76 square kilometres of surface area.
The area is famous for its natural elements where you can enjoy an authentic experience of forests, enchanted lakes, villages and some of the most majestic Dolomite peaks.
Rocca Pietore offers a wide range of experiences linked to sport, history, culture and wellbeing.
The Marmolada Ski Area, part of the Dolomiti Superski, is the jewel in the crown for winter skiing, but the valley also offers the chance to try out ski mountaineering, cross-country skiing, freeriding, snowshoeing and ice climbing. Some of the most scenic treks in the Dolomites, adrenalin-pumping crags and via ferratas: summer is also more active than ever here.
The history of the community of Rocca Pietore has passed through important human events: the Magnifica Comunità della Rocca, a form of self-government in the Longobard period, and the First World War, fought among these harsh rocks. An important part of this history is witnessed with war findings inside the Marmolada Great War Museum at Punta Serauta, in Marmolada.

The food:The cuisine and typical gastronomy of the Dolomites are key elements for the Ladin identity of the Rocca Pietore area.
The ancient agricultural roots of the area gave the healthiest ingredients to the local recipes: most of all potatoes, vegetables and cereals. These elements have the strength to grow up also at high altitude, with a fresh climate.The crops made possible by the Dolomite climate are those that do not require great heat and that withstand the temperature changes present at high altitude.
Ladin cuisine is a journey through culture and flavors, an experience that will take you by the throat and will give you unique sensations: from the particular flavor of game meat with polenta to the sweetish aftertaste of smoked ricotta, from the spice of typical desserts to perfume and grappa flavored with cumin, mountain pine, juniper, blueberries and wild strawberries.
Cereals such as barley, wheat, rye, oats and legumes, vegetables such as peas, beans, turnips and potatoes and still apples, plums, apricots, berries, strawberries and mushrooms from the undergrowth: these are the products of the earth, processed with care and dedication by local cooks and chefs.
And again cheeses and dairy products. Great attention is given to their preparation from the malghe of the area. Spicy, seasoned or fresh, soft or more decisive: the tasting of local cheeses offers a riot of flavors that cannot be renounced.
From lunch in a refuge as a well-deserved reward after a wonderful trekking among the most beautiful valleys of the Dolomites, to a convivial evening in one of the restaurants in the valley and even to a sophisticated dinner: every occasion is good to regenerate yourself at the table and to savor the typical tastes of the area.
Here’s a taste: the dumplings, known as balòte or bale, offered in broth or with melted butter, with speck or with spinach and ricotta, or with cheese; the casonzièi o casunziei, egg pasta crescents stuffed with spinach and ricotta, pumpkin, beetroot or potatoes; local potato gnocchi with melted butter and smoked ricotta; the menèstra da orz with smoked pork knuckle.


The stage: The keyword for today would be climbing, as the riders erached their last day in the mountains. With 100 kilometers to go, we had some familiar names in the lead: Kämna, Arensman, Oomen, Ciccone, Vansevenant, Pedrero, Leemreize, Novak, Formolo, Moniquet, Covi, Vendrame, van der Poel, Zardini and Ballerin.
It was another beautiful day to watch, if not perhaps to ride. A reminder of the GC situation: Carapaz and Hindley were separated by 3 seconds in the battle for pink, with Landa 3rd at 1:05. 
Seventy kilometers to go and the re-formed break of Kämna, Arensman, Oomen, Ciccone, Vansevenant, Pedrero, Leemreize, Novak, Formolo, Moniquet, Covi, Vendrame, van der Poel, Zardini and Ballerini had 6 minutes from the main bunch. Not surprisingly, that group would come apart.
The hairpins! Heading out solo, Covi climbing the Cima Coppi.
At the top, Covi reached the Cima Coppi point solo, taking the prize for being the first over the highest point of this year's Giro. Behind, it appeared that the GC battle would come down to the final climb.
On he went. Behind him, as they began the final climb, the chase was growing smaller. But when would action start from the gc group?
Finally, just at the point viewers may have given up hope, an attack from Hindley. Carapaz had shown a small bit of weakness and he rode away, with a gap continuing to grow.
Ahead, Covi with the impressive stage win. 
Hindley in. Landa in and still not Carapaz. Finally we saw him, coming in more than a minute back. Barring issues, Hindley should win the Giro tomorrow. 

Stage:
1COVI AlessandroUAE Team Emirates4:46:34
2NOVAK DomenBahrain - Victorious0:32
3CICCONE GiulioTrek - Segafredo0:37
4PEDRERO AntonioMovistar Team1:36
5ARENSMAN ThymenTeam DSM1:50
6HINDLEY JaiBORA - hansgrohe2:30
7LEEMREIZE GijsJumbo-Visma3:04
8CARTHY HughEF Education-EasyPost3:19
9LANDA MikelBahrain - Victorious3:19
10KÄMNA LennardBORA - hansgrohe3:39
11CARAPAZ RichardINEOS Grenadiers3:58
12FORMOLO DavideUAE Team Emirates3:58
13FORTUNATO LorenzoEOLO-Kometa4:07
14HIRT JanIntermarché - Wanty - Gobert Matériaux4:25
15OOMEN SamJumbo-Visma4:31
16LÓPEZ Juan PedroTrek - Segafredo4:33
17NIBALI VincenzoAstana Qazaqstan Team4:37
18HAMILTON LucasTeam BikeExchange - Jayco4:48
19MARTIN GuillaumeCofidis4:48
20BILBAO PelloBahrain - Victorious5:06


GC:
1HINDLEY JaiBORA - hansgrohe86:07:19
2CARAPAZ RichardINEOS Grenadiers1:25
3LANDA MikelBahrain - Victorious1:51
4NIBALI VincenzoAstana Qazaqstan Team7:57
5BILBAO PelloBahrain - Victorious8:55
6HIRT JanIntermarché - Wanty - Gobert Matériaux9:07
7BUCHMANN EmanuelBORA - hansgrohe11:18
8POZZOVIVO DomenicoIntermarché - Wanty - Gobert Matériaux16:04
9LÓPEZ Juan PedroTrek - Segafredo17:29
10CARTHY HughEF Education-EasyPost17:56



The wine: Inama Soave Classico Vigneti di Carbonare 
From Dig: Inama’s Soave Carbonare is from a wonderful vineyard of old pergolas which greets the morning sun, overlooking a steep sided valley. Fresh and beautifully layered, with notes of yellow fruits, citrus, and just the right tangy of stony salinity to finish. Lovely stuff.

The food: Casunziei 
Visit Marmolada offers this recipe.
There are lots of different kind of recipe to prepare casunziei, the local homemade pasta filled with vegetables. We can quietly say that each family in Rocca Pietore has his own recipe handed down between generations.
That’s why we only list the main ingredients both for pasta and filling.

PASTA INGREDIENTS
Flour
Eggs
Water
Salt

DIFFERENT KIND OF FILLING
Giamèita or wild spinach
Ricotta cheese and spinach
Beetroot
Potatoes
Pumpkin

Casunziei must be boiled in hot water and served with melted butter and smoked ricotta cheese.
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Friday, May 27, 2022

Wine and Food of the Giro 2022 Stage 19: Marano Lagunare to Santuario di Castelmonte

Where are we?  In Friuli heading into Slovenia!

Marano Lagunare: The Giro says that in Friuli, along the state road from Venice to Trieste, turning south, there is a small strip of land that has its own natural extension in a huge water basin, the Lagoon. It is closed to the sea by a coastal barrier of islands and sandy banks. This is Marano Lagunare: the last bastion of mainland before the sea.
A small and ancient village of which the first historical information dates back to 590 when it was chosen by the Patriarch of Aquileia to be the seat of “Sinodo” consequently to the Capitoline schism.
An ancient fortress of the Serenissima that was conquered during the 16th century. It is remained almost intact during the centuries in order to prove the glory and the history of this unique Venetian speaking community in land of Friuli.

The food: Besides the Venetian parlance, Marano Lagunare has managed to preserve over the centuries its own culture and culinary traditions by giving value to the products of this land, of salt and brackish water, which have been the main characters of the typical dishes on the table of local people.
The undisputed king of traditional cuisine is the “Bisato in speo”, which is an eel cooked over direct fire for hours on a spit of wood and seasoned with laurel leaves and coarse salt. This is an exclusive and unique dish in the world prepared by the fishermen of Marano, which is still present on our tables and it is dedicated to special days and guests.
Another traditional dish is the “Boretto alla Maranese”. It is a very simple course to prepare, in the past it was found typically on the tables of fishermen and it was composed by many different fish species which cannot be marketed since they were ruined during fishing. The “Molecche fritte” are famous among the shellfish, it is a well-known dish even in the Venetian lagoons. This course is made of a soft-shell crab, which is covered by a soft and velvety skin.
Even if these traditional dishes are still present on our tables, there are several courses that compose our current culinary landscape. The Marano Lagunare historic centre is plenty of restaurants, trattorias and inns where is possible to taste typical products, the tradition and find the refinement. Many renowned restaurants offer the opportunity to try raw seafood fished on site or sold in the local fish market, which is the biggest one for fresh fish in Friuli Venezia-Giulia and one of the largest in northern Italy. In addition to fresh fish, local restaurants offer several types of bivalve mollusks. Both raw and cooked “fasolari” have become increasingly famous on local tables and they are used in kitchens with “vongole veraci”, “peverasse” (clams) and “capesante” (scallop) in order to prepare different dishes raging from sauces for pasta, to gratins and other more refined recipes

Santuario di Castelmonte:  The Giro says that Prepotto is an Italian town with just over 700 inhabitants in Friuli-Venezia Giulia. Among the largest municipalities in the province of Udine, its 34 neighbourhoods cover a surface of 34.24 km². It borders for 15 km with Slovenia coinciding with the Judrio stream, which was the border between the Republic of Venice and Austria with the Treaty of Worms of 1521. The borderland has a particularly interesting history, a perfect synthesis of cultures and populations that have animated this area of Friuli.

The food: The cuisine of Prepotto as a borderland has been strongly influenced by history and by the exchange with neighbouring populations, becoming a fusion. In particular, the two culinary traditions that have most influenced it, like all Friulian cuisine, are Slavic on the one hand and the Austro-Hungarian on the other.
Prepotto’s cuisine therefore shares most of the dishes we encounter in the rest of the Natisone Valleys and the Friulian plain. It is a cuisine which reuses the ingredients, one of its symbolic dishes is undoubtedly the frico, which is prepared using the scraps and remains of Friulian cheeses, mixing them with potatoes and onions.
The white or yellow cornmeal polenta is very significant, it accompanies every traditional dish, while the toc ‘in braidea accompanies a cream of Friulian cheeses or a sausage ragù.
Soups are highly important, including bean and potato soup which require long cooking and preparation. Among the first courses there is no shortage of homemade pasta cut in the shape of tagliatelle or blecs, or irregular squares in addition to potato, spinach or pumpkin gnocchi in Autumn. With a contrasting flavour we find at the end of summer the potato gnocchi stuffed with plums, a unique and delicious dish that represents well the melting pot of traditions. In spring we find dishes with wild herbs, in particular risotto with “sclopit” (Silene) or “ruscolins” (wild asparagus) and omelette with “urticions” (wild hops).
The most used meat is certainly pork. In the past, home-reared pigs provided the family with meat and fat throughout the year. Like the rest of Friuli, the municipality of Prepotto boasts a very rich heritage of traditional cured meats. One of the best known sausages is the “musetto” (muzzle) which takes its name from the animal’s face. It is almost a ritual food at Christmas and the New Year, which is served together with another symbol of Friulian cuisine that has received DOP protection, the brovada: turnips soured by a long fermentation under the pomace of grapes to red berry. With the meat dishes there is no shortage of beef, game and poultry, especially chicken and rabbits.
Prepotto extends into the valley of the Judrio river, therefore among the traditional cuisine we find trout and, once upon a time, crayfish.
One of the more typical desserts is the Gubana, from the Slovenian “Guba” or “fold” due to its shape; is a dessert made from raised dough with a filling of dried fruit, all embellished with grappa.


The stage: To Slovenia they went, at least briefly. Up the road was the expected break. It consisted of  Andrea Vendrame (AG2R Citroën), Tobias Bayer (Aplecin-Fenix), Magnus Cort (EF Education-EasyPost), Clement Davy, Attila Valter (Groupama-FDJ), Koen Bouwman, Edoardo Affini (Jumbo-Visma), Mauro Schmid, Davide Ballerini (QuickStep-AlphaVinyl), Edward Theuns (Trek-Segafredo), Fernando Gaviria (UAE Team Emirates), and Alessandro Tonelli (Bardiani-CSF-Faizanè). With 100 kilometers to go they ahd 9 minutes. More surprising, was Porte falling off the back of the gc group. Word from Wiggins on the motorbike that he was suffering from stomach issues. Just over 80 kilometers to go and word that he had abandoned. Terribly sad, always, but as this was his last grand tour due to retirement plans, it was doubly sad.
Just over 75 kilometers to go and into Slovenia, with the gap still over 8 minutes.
Fifty kilometers to go and the gap was just over 9 minutes to the disintegrating break. Remaining at the front, Schmid, Bouwman, Tonelli, and Valter. Under 40 kilometers to go and the gap was around 8 minutes. Back at the front, Vendrame.
Snack time: Back into Italy they went and with 24 kilometers to go, the gap was over 7 minutes.
The break should take the stage, but would there be attacks from within the gc group? Wiggins on the motorbike thought so.
Ten kilometers to go and there were about 30 riders left in the bunch.
Five kilometers to go and there had been no action from either the break or gc groups. With 3 kilometers to go, the attacks began from the front group, but no one could get away. Behind, when we got as brief glimpse, an acceleration from Ineos and the gc group got smaller. Eventually, Carapaz, followed by Hindley and Landa. Landa attack as the break hit the finish. 
In the front Bouwman after an awkward finish that involved some misdirection.
In the gc group, the three stayed together.

STAGE
RANKNAMETEAMTIME
1BOUWMAN KoenJumbo-Visma4:32:55
2SCHMID MauroQuick-Step Alpha Vinyl Team0:00
3TONELLI AlessandroBardiani-CSF-Faizanè0:03
4VALTER AttilaGroupama - FDJ0:06
5VENDRAME AndreaAG2R Citroën Team0:10
6BAYER TobiasAlpecin-Fenix2:45
7MARTIN GuillaumeCofidis3:49
8CARAPAZ RichardINEOS Grenadiers3:56
9HINDLEY JaiBORA - hansgrohe3:56
10LANDA MikelBahrain - Victorious3:56





The wine:  Tuo Pinot Grigio from Dig They say: A super-tasty everyday white, Sorgente’s Tuo is 100% stainless-raised Pinot Grigio smelling of citrus, herbs, a bit of salt. Tasty, fresh, bright, with good acidity. Sweet value.

The food: Toc' in braide 
The dish is usually made with a combination of cornmeal, water, salt, milk, butter, and grated cheese such as Grana Padano, Montasio, or Ricotta. The cornmeal is cooked in boiling salted water while constantly stirring to avoid lumps.

The cheese is melted with the milk in a bain-marie. The butter is mixed with cornmeal and the mixture is toasted over high heat. The dish is assembled by placing the polenta on the plate, topping it with the cheese and milk mixture, while the butter and cornmeal mixture is added in the end. Toc' in braide is served immediately, usually as an appetizer.
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Thursday, May 26, 2022

Wine and Food of the Giro 2022 Stage 18: Borgo Valsugana to Treviso

Where are we? In Trentino and the Veneto.

Borgo Valsugana: The Giro tells me that the village is the only example in Trentino to be crossed by the river Brenta, also the classicism of the facades of the buildings along the Ausugum make it truly exclusive. The houses climb on the slopes of Mount Ciolino where stands the Telvana castle with its towers and, below, the convent of the cloistederd nuns. The town stretches along the sides of the old imperial road, while the new buildings expand towards the hamlet of Olle which still retains the characteristics of a rural village. The medieval character of Borgo has remained almost intact in its urban layout: streets, hallways, courtyards characterize it along with austere Renaissance and Baroque palaces.

The food: Where unspoiled nature and green pastures meet the culture and passion of healthy eating, here come on our tables the best mountain flavors. From polenta with the famous Valsugana flour to the genuineness of the small fruits of Sant’Orsola; from the excellent sausages to the local dairy products, such as the typical alpine cheese “Vezzena” and “Lagorai”. But also honey, the apples of Trentino, the radicchio of Bieno, the medicinal herbs of Valsugana , the chestnuts of Roncegno are transformed into truly unique dishes thanks to the magic touch of the people who take part in their processing.
In addition, in Valsugana-Lagorai the “Slow Food conduct” which aims to promote and safeguard the agri-food heritage of the territory: the good and healthy cuisine, here, is a treasure handed down from generation to generation.

Treviso: The Giro tells me that Treviso is the historical capital of the Marca Trevigiana. Lying at the confluence of the Sile and Botteniga rivers, it is referred to as a “waterworld city”. Its many springs create a dense network of streams and canals that run across and around the city. The old town centre, located along the right bank of the Sile, dates from the Roman age. Piazza dei Signori is its beating heart. Treviso has a rectangular layout, with a maze of narrow alleys, lined with richly adorned houses, with porticoes and barbicans.

The food:  Sopa coada is a hearty squab and bread soup, traditionally made from layers of bread, topped with grated cheese and boned wine-braised squab, which are then soaked in stock and baked for a few hours.
Pasta e fasioi is a staple of local cuisine. It is served as a thick soup made with creamed borlotti or Lamon beans, and ditalini pasta. Sometimes, a light mirepoix, or pork rind or cheek lard are used for added flavour. Traditionally, it is served on a layer of raw radicchio tardivo, and sprinkled with pepper.
Risotto with ‘rosoline’ is made with tender poppy leaves which are picked in the springtime, before the flowers bloom. The leaves are quickly blanched, and then eaten as a side dish, along with other leafy green vegetables, or used to make tasty risotto.
The most highly regarded typical products include tiramisù, radicchio and Prosecco, along with Casatella Trevigiana DOP (cheese) and asparagus.
Tiramisù is a layered dessert made from sponge fingers soaked in coffee, and a custard-like cream made with eggs, sugar and mascarpone cheese. The first known recipe, invented at Le Beccherie restaurant, dates back to 1962. The name of this dessert comes from the local vernacular expression “tirame su”, a reference to the uplifting effects of its ingredients.
The iconic ‘red’ radicchio first appeared in the 15th century. The winter varieties are grown by ‘forcing’ them after harvesting: left in the dark under tarps, the heads become crispier and tastier.
Casatella Trevigiana Dop is a fresh cheese that was traditionally made in farmers’ houses using the milk left over from direct human consumption. This cheese is soft and creamy, with a delicate scent of fresh milk and a sweet, slightly acidic taste.
Asparagus has been grown in the region since the Roman age. The stalks are ivory white, with hints of pink, and are used in flavourful traditional recipes such as risotto, or cooked ‘au gratin’, with morlacco cheese.


The stage: Big news of the morning: Almeida out of the race with a Covid positive. He had been in fourth.
A sprint stage deep in week 3. The reason some of the sprinters climbed the mountains earlier. In my case, an opportunity to see the break form, head to the gym for a spin class, and return home to see the same likely doomed riders at the front. They were Magnus Cort (EF Education-EasyPost), Dries De Bondt (Alpecin-Fenix), Edoardo Affini (Jumbo-Visma), and Davide Gabburo (Bardiani-CSF-Faizanè). Also, it was gorgeous.
Forty five kilometers to go and the gap was 2:49 as the bunch hit the gas.
Ahead, there were wet roads and a circuit. It seemed the bunch wanted to catch the break before they got there. Thirty four kilometers to go and the gap was at 2 minutes. Twenty kilometers and the break hit the circuit with a gap of just over one minute. Further behind, there had been a split in the peloton. Thirteen kilometers and 1:10. I still thought they would be caught. Yet at 7 kilometers, it was still around a minute. Three kilometers and 37 seconds. Two kilometers, 28 seconds. One kilometer and 21 seconds. Behind, Hindley off the back, but perhaps an incident within the last 3 kilometers. Word that it may have been a flat tire, if so, he would come in at the same time. 
Wow! The break did it. 




The wine:  Baron Widmann Vernatsch
A favorite!
From Dig: A Baron with dirt underneath his fingernails, Andreas Widmann is a meticulous farmer and this lovely, light red is a DIG favorite. Pale in color, with notes of bramble berries, white pepper, and herbs. Savory, with great freshness and personality. Food versatile, too. In the summer we serve it chilled with grilled salmon. 

The food: Treviso Raddicchio with Pancetta from the River Cafe's Cafe Cookbook. Although that recipe is not online, you can find something similar here or here. 

The ingredients are simple and flexible: I used raddicchio, scallions (because I had them iand not onions on hand), garlic, chicken stock, unsalted butter, pancetta,white wine, parmesan. and arborio rice. But rice aside, you could sub out any of those ingredients and still end up with an excellent result. 

The technique is fairly easy: saute your pancetta and scallions until soft, add the raddicchio and cook until well wilted. Then add your rice and stir well until coated. Add the wine and stir until it is evaporated. At that point start adding your chicken stock gradually, adding more after it is absorbed. The total cooking time will probably be around twenty minutes. After the rice is cooked to your liking, take it off the heat, stir in the Parmesan and serve.









The wine:  Baron Widmann Vernatsch
A favorote!
From Dig: A Baron with dirt underneath his fingernails, Andreas Widmann is a meticulous farmer and this lovely, light red is a DIG favorite. Pale in color, with notes of bramble berries, white pepper, and herbs. Savory, with great freshness and personality. Food versatile, too. In the summer we serve it chilled with grilled salmon. 

The food: Treviso Raddicchio with Pancetta from the River Cafe's Cafe Cookbook. Although that recipe is not online, you can find something similar here or here. 

The ingredients are simple and flexible: I used raddicchio, scallions (because I had them iand not onions on hand), garlic, chicken stock, unsalted butter, pancetta,white wine, parmesan. and arborio rice. But rice aside, you could sub out any of those ingredients and still end up with an excellent result. 

The technique is fairly easy: saute your pancetta and scallions until soft, add the raddicchio and cook until well wilted. Then add your rice and stir well until coated. Add the wine and stir until it is evaporated. At that point start adding your chicken stock gradually, adding more after it is absorbed. The total cooking time will probably be around twenty minutes. After the rice is cooked to your liking, take it off the heat, stir in the Parmesan and serve.
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