Isernia: The Giro says: Isernia set in a landscape of mountains with snow-capped peaks until the end of April and immersed in the green of its hills, boasts ancient origins dating back to prehistoric times. In fact, at the end of the 70s, of the last century, a prehistoric site of undoubted importance was discovered, allowing to reconstruct the evolutionary dynamics of human groups in the European Pleistocene. The archaeological excavation has brought to light a small piece of our evolutionary history dating back to about 600,000 years ago. In historical times, however, in the first half of the third century. B.C. Rome decides to found a city called Aesernia to start a slow process of Romanization of the Sannio Pentro at that time inhabited, in fact, by the Samnite people. Today the historic center of Isernia, hit several times by earthquakes and wars, still retains many peculiarities, making it unique in some respects: archaeological sites, fountains, squares, alleys, churches and local crafts.
The Food: The food and wine tradition of the Province of Isernia and its capital is characterized by simple and genuine dishes of peasant origin. Numerous dairies with centuries-old traditions transform cow, sheep and goat milk producing both fresh and seasoned cheeses, such as the famous stracciata di mozzarella, caciocavallo, manteche, pecorino and ricotta. The territory is rich in truffles, especially the “white prized” one that can be tasted in autumn. The cuisine is rich in dishes based on legumes, among which the beans of Isernia, that of Acquaviva di Isernia, that of Vastogirardi and the lentils of Capracotta stand out for their uniqueness.
Blockhaus: is one of the highest peaks in Abruzzo and is part of the Majella range. The word Blockhaus is German and can be traced back to the Habsburg domination in the south. It means “rock house” and is the name given to the little military forts built by the Italian army as outposts to combat the brigantry that was rife in some areas in the south of the country following the Unity of Italy.
The food: Among the first courses we can count the “p’ttolozz'” (diamond-shaped pasta made of flour and water) with sauce, once made with a mixture of white flour, cereals and spelt, and the “pasta alla chitarra” of Abruzzo, filaments obtained with a special tool, “lu maccarunar” which is used to give the fresh pasta a square cut and a porous texture that fits well with souce. The “maccarunar” are still built and used in Pretoro.The grilled lamb stands among the second courses. Typical of this dish is the cooking system: in fact, the firewood to cook the meat must be a mixture of wood, from the fir resinous, to the beech free of impurities, to the hornbeam fragrant and to finish branches of Juniper odorous. The salting and the scent must be done with aromatic herbs such as thyme, rosemary, mint, black pepper, red juniper and violet. These are the secrets of an excellent preparation of the pretorese lamb. Other dishes are the “coratella” of lamb and the “turcinelli”, made with the guts of the pig and stuffed with sweetbreads and chili. Among the vegetables we can mention the “ciabbotta”, set of vegetables to be served on slices of homemade bread, and the “pizz’ and foij”, stewed vegetables served with smoked sardine and the “pizza di randinie”, unleavened pizza made with corn flour. Traditionally the “pizza di randinie” is cooked directly on the floor of the fireplace, covered by the “coppo” (a metal lid on which the coal rests), but it will also be very good prepared in the oven or directly in the pan.
The stage: This is a stage that viewers had been looking forward to. The riders? Well, one would think they were excited for the rest day tomorrow. Our breakaway of the day: Felix Gall (ACT), Joe Dombrowski (AST), Jonathan Caicedo (EFE), Nans Peters (ACT), James Knox (QST), Natnael Tesfatsion (DRA), Diego Rosa (EOK), Filippo Zana (BCF) and Eduardo Sepúlveda (DRA).
Sixty five kilometers to go and the gap was down to 2:27. It was looking like the breakaway was doomed. Perhaps realizing that, the breakaway riders began attacking. Once again, at the front of the peloton, Ineos. With 50 kilometers to go. Nans Peters (ACT), Natnael Tesfatsion (DRA), Diego Rosa (EOK) and Eduardo Sepúlveda (DRA) were at the front with almost a minute on Felix Gall (ACT), Joe Dombrowski (AST) and Jonathan Caicedo (EFE). The peloton was at 2:30.💗 Giro d'Italia - Stage 9⃣
— Giro d'Italia (@giroditalia) May 15, 2022
Leading the Race | In testa alla corsa
🇺🇸 @JoeDombro, 🇪🇷 @NATNAELTESFATS1, 🇮🇹@diegoro_89, 🇮🇹 Zana, 🇦🇹 Gall, 🇪🇨 @CepdaAlexander, 🇬🇧@JamesKnoxx, 🇦🇷 @EduSepulvedaARG, 🇫🇷@NansPeters
⏱️ Gruppo Maglia Rosa > 4'37''
🏁 93 km to go #Giro pic.twitter.com/dgrDXbTwM4
Blockhaus, here we are! ⛰
— Giro d'Italia (@giroditalia) May 15, 2022
Blockhaus, ci siamo! ⛰#Giro pic.twitter.com/duKFFo0arI
Just over 15 kilometers to go and the remainder of the break was caught. Ahead, was, well, this:🇪🇷🦁 @NATNAELTESFATS1 got back on his bike and is now back in the race.
— Giro d'Italia (@giroditalia) May 15, 2022
🇪🇷🦁 @NATNAELTESFATS1 è tornato in sella alla sua bici e ha ripreso la corsa. #Giro https://t.co/LUGyXkE8Qb
Surprising to see Ciccone, one of the locals, in trouble already. Also struggling, Yates, who came into the day the best placed of the gc riders. Also dropped, Kelderman. Words that Yates was just about 25 seconds back. As the gap to Yates went further out, Lopez dropped from the bunch after a touch of wheels. Would he lose the jersey? That front group had gotten very small. Hanging on, to the delight of many on the roadside, Nibali.🔥 BRUTAL 🔥
— Giro d'Italia (@giroditalia) May 15, 2022
🏔️ Blockhaus #Giro 📈powered by @GarminItaly pic.twitter.com/y8UxdwpeCr
Hindley ahead of Bardet and Carapaz pic.twitter.com/XJjcKmIZ8v
— the Inner Ring (@inrng) May 15, 2022
The farm grows its food and wine in total respect of organic agriculture. Nature sets the rules and it dictates the rhythm of every activity. The animals’ interaction with the land offer natural grazing and fertilization of the vines, which means there is no need to use harmful chemical substances.
Francesco purchased the land in 2003 right after his graduation in Economics at a prestigious European university. Before this, he was a student at the Italian Navy College. He decided to dedicate himself to organic agriculture because of the profound values of working the land (“Right after God the farmer comes next” he was told once). He is now helped out by his fiancée, Michela.
The food: Pizza di Randinie or Grandini from Italy Revisited
Contributed by: Mary Melfi (her mother's recipe)
Ingredients
Pizza di Randinie [or "Pizz' Grandin'" in Molisani dialect]
1 1/2 cups coarse yellow cornmeal
1 1/2 cups fine yellow cornmeal
2 teaspoons salt
2 to 3 cups boiling water
Directions
Boil water in a large pot on the stove burner. Add salt.
Turn down heat.
In a separate bowl mix the "coarse" cornmeal with the "fine" cornmeal.
Add the mixed cornmeal to the boiled water in the large pot on the stove burner and mix well for a few minutes on low heat (The mixture should be very thick as one will have to make a "pizza" out of it).
Remove the cooked cornmeal from the large pot and knead on a wooden board for a few minutes.
Shape into a dough-ball.
Place the dough-ball into a [9 inch] springform pan and flatten it out (The mixture should be about one inch thick). Alternatively, the dough-ball can be nicely flattened and shaped into a circle and then cooked on a cookie sheet but for this cooking technique to be successful one requires a great deal of skill (It's best to use a springform pan).
Place the springform pan in a preheated 375 degree F oven and bake for 50 to 60 minutes.
Remove from the "pizza di grandini" from the oven and let it cool in the pan.
When it's cooled remove the "pizza di grandini" and place it on a dish.
Before serving, the "pizza di grandini" can be warmed up in the oven and made a bit crustier, or it can be served as is at room temperature.
The pizza di grandini" can be served with Italian cold cuts, stewed vegetables or with "red sauce."
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