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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